There’s something magical about a perfectly baked Homemade Angel Food Cake—light as air, yet rich in flavor. This classic dessert boasts a tender, cloud-like crumb that melts in your mouth, paired with a delicate sweetness that’s never overpowering. In just 30 minutes of prep, you’ll create a treat that feels both indulgent and wholesome, perfect for any occasion.
With a 40-minute bake time, your kitchen will fill with the irresistible aroma of vanilla and toasted sugar, promising a dessert that’s as beautiful as it is delicious. The cake’s airy texture and subtle richness make it a versatile canvas for fresh berries, whipped cream, or a simple dusting of powdered sugar. It’s a timeless recipe that’s sure to impress, yet surprisingly simple to master.
Ingredients for Homemade Angel Food Cake
- 1 1/2 cups (6oz/172g) powdered sugar
- 1 cup (5oz/142g) all-purpose flour
- 2 tablespoons cornstarch (cornflour)
- 1 1/2 cups (12oz/340g) egg whites (about 12 egg whites)
- 1 teaspoon cream of tartar (helps stabilize egg whites)
- 1/8 teaspoon salt
- 1 cup (8oz/225g) sugar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional, for added flavor)
Step-by-Step Instructions
- Preheat the oven to 325°F (160°C). Set aside an ungreased angel food cake pan (no need to grease or line it).
- In a medium bowl, sift together powdered sugar, flour, and cornstarch. Set aside.
- In a stand mixer fitted with a whisk attachment, beat egg whites, cream of tartar, and salt until frothy and soft peaks form.
- Increase the speed to medium-high and gradually sprinkle in sugar, followed by vanilla and almond extracts. Beat until stiff peaks form (like meringue).
- Gently fold half of the flour mixture into the whipped egg whites using a spatula until just combined. Repeat with the remaining flour mixture, folding until no streaks remain.
- Transfer the batter into the prepared cake pan, spreading it evenly.
- Bake for 40–50 minutes, or until the top of the cake springs back when lightly touched.
- Cool the cake upside down on a wire rack to prevent collapsing. Once completely cooled, remove from the pan.
- Store at room temperature for up to 3 days. Serve with whipped cream and fresh seasonal berries for a delightful treat!
Perfect Pairings: Toppings and Serving Ideas
Elevate your angel food cake with a variety of toppings! Fresh seasonal berries like strawberries, blueberries, or raspberries add a burst of flavor and color. For extra indulgence, drizzle with a homemade berry compote or a light dusting of powdered sugar. Whipped cream or a dollop of Greek yogurt can balance the cake’s sweetness beautifully. Want something decadent? Try a drizzle of chocolate ganache or caramel sauce for a rich twist.
Storage Tips for Maximum Freshness
Store your angel food cake at room temperature, covered with a cake dome or plastic wrap, for up to 3 days. Avoid refrigeration, as it can dry out the cake. If you need to keep it longer, slice and freeze individual portions in an airtight container for up to 2 months. Thaw at room temperature before serving for the best texture.
Time-Saving Tricks for Busy Bakers
To streamline the process, measure and sift your dry ingredients the night before. Use a carton of egg whites instead of separating eggs to save time. If you’re short on counter space, prepare your cake pan and preheat the oven while the egg whites are whipping. These small steps can make the recipe feel less daunting and more enjoyable.
Essential Equipment for Angel Food Cake Success
An angel food cake pan is a must for this recipe—its tall, ungreased sides help the cake rise properly. A stand mixer with a whisk attachment makes whipping egg whites to stiff peaks effortless. Don’t forget a fine-mesh sieve for sifting the dry ingredients, ensuring a light and airy texture. A flexible spatula is also key for gently folding in the flour mixture without deflating the batter.
Common Questions Answered
Can I use a different pan? Angel food cake pans are designed to support the cake’s structure, so substitutions may not work well. What if I don’t have cream of tartar? You can substitute it with an equal amount of lemon juice or white vinegar to stabilize the egg whites. Why is my cake dense? Overmixing the batter or not whipping the egg whites to stiff peaks can cause this. Be gentle and patient for the best results!
Homemade Angel Food Cake Recipe
Ingredients
- 1 1/2 cups powdered sugar (6oz/172g)
- 1 cup all purpose flour (5oz/142g)
- 2 tablespoons cornstarch (cornflour)
- 1 1/2 cups egg whites (about 12 egg whites)
- 1 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 cup sugar (8oz/225g)
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 325°F (160°C). Set aside an angel food cake pan. There is no need to grease or line it.
- In a medium bowl, sift together powdered sugar, flour, and cornstarch. Set aside.
- In a stand mixer fitted with a whisk attachment beat egg whites, cream of tartar, and salt until you’ve reached frothy soft peaks.
- Increase the speed to medium-high and gradually sprinkle in sugar, then extracts, beating until stiff peaks form (just as if you were making meringue).
- Sprinkle half of the flour mixture over the whipped egg whites and fold gently with a spatula until just combined. Sprinkle over the remaining half of the flour mixture and gently fold until no streaks remain.
- Transfer the batter into a prepared cake pan and bake until top of cake springs back when touched, 40–50 minutes.
- Transfer the angel food cake to a rack and let cool.
- Store at room temperature for up to 3 days. To serve top with whipped cream and fresh seasonal berries.
