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.

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.

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!

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. Nor does this cake require baking soda or baking powder. The cake gets its height solely from the beaten egg whites.

It is important to use cake flour 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

See more recipes from Kickass Baker!