Homemade Angel Food Cake Recipe
There’s something magical about a perfectly baked Homemade Angel Food Cake—light as air, yet rich in flavor. In just 30 minutes of prep, you’ll create a treat that feels both indulgent and wholesome, perfect for any occasion.
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.
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