Angel food cake makes the perfect light and airy cake for any occasion, especially in the warmer months. Fluffy angel food cake does not require any oil, butter or rising agents such as baking powder or baking soda. Instead, this angel food cake recipe gets its signature fluffy texture from egg whites whipped to stiff peaks and cream of tartar.
This homemade cake is a great dessert for any dinner party or potluck and it is a great way to use up leftover egg whites from making Moist Chocolate Chip Pound Cake.
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Why you'll love this recipe
- Homemade angel food makes a great base for fresh berries, lemon curd, fresh whipped cream and other toppings. Serve it with a scoop of ice cream to take it to the next level!
- Angel food cake is a classic cake made from simple ingredients making for a tender crumb with just the right amount of sweetness
- This angel food cake freezes surprisingly well. It is perfect for storing and thawing whenever you are in need of a sweet treat. Check out instructions on how to properly freeze angel food cake below.
Ingredients & substitutions
You will notice that this angel food cake recipe does not use oil or butter like other recipes. You do not even need to grease the pan with butter or nonstick cooking spray. Nor does this cake require baking soda or baking powder. The cake gets its height solely from the beaten egg whites.
- Cake flour: It is important to use cake flour when making angel food cake instead of all-purpose flour. Cake flour is a low-protein flour that is essential to achieving the light and airy sponge cake texture of a classic angel food cake. All purpose flour will cause the cake sponge to be too heavy, creating a dense, flat cake
- Granulated sugar: This recipe calls for granulated sugar processed in a food processor until fine and powdery. This will give you a perfectly textured sugar that is neither too fine nor too coarse. Using granulated or confectioners sugar / powdered sugar will make for a heavier cake. For best results, process the granulated sugar in a good processor until powdery. It will dissolve faster into the whipped egg whites, so as to not deflate them
- Egg whites: Egg whites are an essential ingredient in a classic angel food cake. They play an important role, giving the cake its rise without the need for baking powder or baking soda. Important note: for best results, be sure to use fresh egg whites rather than egg whites from a carton. Carton egg whites will not produce whipped egg whites that are light and fluffy the way egg whites from fresh eggs will. Follow the instructions below in Step 2 for properly separating the egg yolks from the egg whites. If even a little bit of egg yolk gets into your egg whites, they will fail to form peaks when whipped. This will cause your cake to be flat and dense when baked
- Cream of tartar: Cream of tartar is an acid that works to stabilize the egg whites, helping it maintain its rise. You can typically find cream of tartar in the spice aisle of the grocery store. Be sure your cream of tartar is fresh so it will do its job properly
- Vanilla extract: Use the highest quality vanilla extract you can find for this recipe as this will make a big difference in the flavor of your angel food cake
- Almond extract: Almond extract adds a nice flavor to your cake, complementing the vanilla. If you prefer not to use almond extract, substitute for additional vanilla extract
- Salt: Salt adds flavor and balances the sweetness of the sugar in this cake
Use an ungreased angel food cake pan for best results
I highly recommend using a tube pan or angel food cake pan with feet and a removable bottom for this recipe. They are fairly inexpensive and will produce the best results for this recipe.
Classic angel food cake has tall sides with a white tender crumb and a delicate golden brown crust on the outside. This can best be achieved with the right pan, right ingredients and proper technique for preparing the cake batter.
If you do not have a tube pan with a removable bottom, line the bottom of the pan with parchment paper for easy cake removal. It can be tricky to cut out the parchment paper for your pan because of the inner tube. Follow these instructions for doing so:
- Place the ungreased tube pan or bundt pan right side up on top of a sheet of parchment paper. Trace around the bottom of the pan using a pencil.
- Turn the pan upside down and place the parchment paper on top of the pan, placing the traced circle so it generally lines up with the perimeter of the pan. Find a measuring cup, small bowl or glass that fits around the opening of the center tube and place it in the center of the traced circle. Trace the measuring cup.
- Fold the parchment paper into quarters and cut out the center hole following the pencil line. Lastly, cut out the perimeter circle along the traced line. open up the parchment circle and place inside the ungreased pan.
Angel Food Cake Pan
An angel food cake pan with feet and a removable bottom is ideal for this recipe. They are fairly inexpensive and will produce the best results.
How to make angel food cake
Step 1
Preheat the oven to 325 degrees F.
Step 2
Separate the egg whites from the egg yolks. To do this, use cold eggs as they separate much easier than room temperature eggs. Place two bowls or large measuring cups next to each other on a flat surface.
Gently tap one egg at a time on the counter to crack the shell. Do not use the side of the bowl to crack the eggs - cracking on the counter prevents egg yolks and eggshells from getting into the bowl.
Once the egg is cracked, gently separate the two halves of the shell over one of the bowls, tipping the contents into one half of the shell.
With clean hands, gently tip the contents of the egg shell into your hand over your fingers, allowing the egg white to drip down into the bowl while the egg yolk remains in your fingers.
Be careful not to break the yolk or get any yolk in the bowl of egg whites, as this will prevent the egg whites from whipping properly.
Once all the egg white has dropped into the bowl, carefully transfer the egg yolk to the 2nd bowl. Repeat with the remaining eggs. Set aside the yolks and use them to make Moist Chocolate Chip Pound Cake. Set egg whites aside
Step 3
In a medium bowl, whisk together flour and salt and set aside.
Step 4
In the bowl of a food processor, add sugar and process until fine and powdery, about 1 minute. Alternatively, use a blender to process the sugar. I would not recommend using a mini food processor, as it will not produce fine and powdery sugar.
Step 5
Remove approximately half the sugar and place in a bowl. Add flour/salt mixture to the food processor with the remaining half of the sugar and process until aerated, or light and fluffy, about 1 minute.
Note: we do this instead of sifting the flour multiple times like some angel food cake recipes call for. By aerating or processing the flour with some of the sugar, we only need to sift the flour once to give this cake its fluffy texture.
Step 6
In the large bowl of a stand mixer fitted with the whisk attachment affixed, add the egg whites and cream of tartar and whisk on medium-low speed until foamy, about 1 minute.
Step 7
Slowly add the reserved sugar, increase mixer speed to medium-high and whip until soft peaks or medium peaks form, about 6 minutes.
Tip: To tell if soft peaks have formed, stop the mixer and remove the whisk attachment from the mixer. Dip the whisk attachment into the egg whites and quickly pull out, turning the whisk right side up.
You should see the egg whites remain on the whisk without falling off or deflating. You will see a slight curve at the end of the egg whites. This is how you know they have formed soft peaks. If the egg whites run off the whisk and fall back into the bowl, keep whisking.
Step 8
Add vanilla and almond extracts and whisk just until incorporated
Step 9
Remove the mixing bowl from the mixer stand. Using a fine mesh sieve or sifter, sift the flour mixture over top of the egg whites in 3 additions, folding gently with a rubber spatula after each addition until incorporated.
Do not overmix to avoid deflating the egg whites. Adding the flour mixture in 3 additions then folding gently helps ensure the egg whites do not deflate.
Step 10
Pour mixture into an ungreased 12-cup angel food cake pan or tube pan, using a spatula to even out the top of the cake without pressing too hard into the batter.
Tip: If you have a difficult time pouring the batter into the tube pan without having some of the batter fall down the hole in the center tube, simply place a cup upside down over the hole. A small piece of plastic wrap or foil will work well, too. Be sure to remove the cup, foil, or plastic wrap before baking.
Step 11
Bake in the preheated oven until a toothpick inserted in the center comes out clean and cracks on the top of the cake appear dry, 40-45 minutes, rotating pan halfway through baking.
Step 12
Remove the cake from the oven and immediately invert pan over a cooling rack, onto the little feet to let the cake cool upside down, at least 1-2 hours.
If you are using a tube pan without feet, flip cake over onto the neck of a bottle or onto a wire rack. A grid wire rack works the best for this, but any wire rack will do. Cooling an angel food cake right side up can crush the cake, as it will deflate onto itself as it cools.
Step 13
Once cool, flip the cake over and run a knife or offset spatula around the outer edge of the cake to loosen it from the sides of the pan. Then, lift the cake out of the pan by lifting from the center tube.
Turn the cake upside down onto a cake platter or cake stand, lifting the removable bottom from the cake. Slice with a serrated knife and serve.
FAQs
How do you store angel food cake?
Because angel food cake is free of dairy and eggs, it can be stored on the countertop at room temperature. To help the cake retain moisture, you may tightly wrap the delicate cake in aluminum foil or plastic wrap. Angel food cake that is stored on the countertop will last for about two to three days.
Can you freeze angel food cake?
Leftover angel food cake freezes very well. To freeze, cut into slices, wrap each slice individually in plastic wrap, and place in an airtight container. Freeze for up to 3 months. Defrost at room temperature.
Pro tips
- Do not toss those leftover egg yolks! You can use them to make this moist chocolate chip pound cake
- Take your homemade angel food cake to the next level with fresh fruit or berries and homemade whipped cream
- Change up the flavor of this angel food cake by substituting the almond extract for orange extract or lemon extract.
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
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Equipment
Ingredients
- 12 large egg whites from fresh eggs; do not use carton egg whites
- 1 cup cake flour plus 2 tablespoons
- ½ teaspoon salt
- 1 ¾ cups granulated sugar
- 1 ½ teaspoons cream of tartar
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
Instructions
- Preheat the oven to 325°F.
- Separate the egg whites from the egg yolks. To do this, use cold eggs as they separate much easier than room temperature eggs. Place two bowls or large measuring cups next to each other on a flat surface. Gently tap one egg at a time on the counter to crack the shell. Do not use the side of the bowl to crack the eggs - cracking on the counter prevents egg yolks and eggshells from getting into the bowl. Once the egg is cracked, gently separate the two halves of the shell over one of the bowls, tipping the contents into one half of the shell. With clean hands, gently tip the contents of the egg shell into your hand over your fingers, allowing the egg white to drip down into the bowl while the egg yolk remains in your fingers. Be careful not to break the yolk or get any yolk in the bowl of egg whites, as this will prevent the egg whites from whipping properly. Once all the egg white has dropped into the bowl, carefully transfer the egg yolk to the 2nd bowl. Repeat with the remaining eggs. Set aside the yolks and use them to make Chocolate Chip Pound Cake. Set egg whites aside12 large egg whites
- In a medium bowl, whisk together flour and salt and set aside.1 cup cake flour, ½ teaspoon salt
- In the bowl of a food processor, add sugar and process until fine and powdery, about 1 minute. Alternatively, use a blender to process the sugar. I would not recommend using a mini food processor, as it will not produce fine and powdery sugar1 ¾ cups granulated sugar
- Remove approximately half the sugar and place in a bowl. Add flour/salt mixture to food processor with the remaining half of the sugar and process until aerated about 1 minute
- In the bowl of a stand mixer fitted with the whisk attachment affixed, add the egg whites and cream of tartar and whisk on medium-low speed until foamy, about 1 minute1 ½ teaspoons cream of tartar
- Slowly add the reserved sugar, increase mixer speed to medium-high and whip until soft peaks form, about 6 minutes. To tell if soft peaks have formed, stop the mixer and remove the whisk attachment from the mixer. Dip the whisk attachment into the egg whites and quickly pull out, turning the whisk right side up. You should see the egg whites remain on the whisk without falling off or deflating. You will see a slight curve at the end of the egg whites. This is how you know they have formed soft peaks. If the egg whites run off the whisk and fall back into the bowl, keep whisking
- Add vanilla and almond extracts and whisk just until incorporated2 teaspoons vanilla extract, ½ teaspoon almond extract
- Remove the mixing bowl from the mixer stand. Using a fine mesh sieve or sifter, sift the flour mixture over top of the egg whites in 3 additions, folding gently with a rubber spatula after each addition until incorporated. Do not overmix to avoid deflating the egg whites
- Pour mixture into an ungreased 12-cup angel food cake pan or tube pan, using a spatula to even out the top of the cake without pressing too hard into the batter
- Bake in the preheated oven until the toothpick inserted in the center comes out clean and cracks on the top of the cake appear dry, 40-45 minutes, rotating pan halfway through baking.
- Remove the cake from the oven and immediately flip over onto the feet to let the cake cool completely while upside down, at least 1-2 hours. If you are using a tube pan without feet, flip cake over onto a wire rack to allow it to cool.
- Once cool, flip the cake over and run a knife or offset spatula around the outer edge of the cake to loosen it from the sides of the pan. Then, lift the cake out of the pan by lifting from the center tube. Turn the cake upside down onto a cake platter or cake stand, lifting the removable bottom from the cake. Slice with a serrated knife and serve.
Notes
- Store cake covered at room temperature for up to 2 days
- To freeze, cut into slices, wrap each slice individually in plastic wrap and place in a food storage container. Freeze for up to 3 months. Defrost at room temperature
- Use leftover egg yolks to make Chocolate Chip Pound Cake
- Recipe slightly adapted from America’s Test Kitchen