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Homemade Angel Food Cake Recipe photo

Angel Food Cake Recipe

This Angel Food Cake is a light, fluffy delight that’s perfect for any occasion! Pair it with fresh fruit or whipped cream for a heavenly treat.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1.75 cups Granulated Sugar
  • 1 cup Cake Flour
  • 2 cups Egg Whites at room temperature (about 12 large eggs)
  • 1.5 teaspoons Cream of Tartar
  • 0.5 teaspoon Fine Sea Salt
  • 1 teaspoon Pure Vanilla Extract

Equipment

  • Mixing bowl
  • Stand mixer or hand mixer
  • Rubber spatula
  • Angel Food Cake Pan
  • Wire rack

Method
 

Instructions
  1. Step 1: Prepare Your Ingredients - Begin by gathering all your ingredients and ensuring your egg whites are at room temperature.
  2. Step 2: Preheat the Oven - Preheat your oven to 350°F (175°C).
  3. Step 3: Sift the Dry Ingredients - In a medium bowl, sift together the cake flour and half of the granulated sugar.
  4. Step 4: Whip the Egg Whites - In a large mixing bowl, add the egg whites, cream of tartar, and salt. Beat until foamy, then increase speed to high until soft peaks form.
  5. Step 5: Add Sugar Gradually - While mixing, gradually add the remaining sugar to the egg whites, one tablespoon at a time, until stiff peaks form.
  6. Step 6: Incorporate Vanilla - Gently fold in the vanilla extract with a rubber spatula.
  7. Step 7: Fold in the Dry Ingredients - Carefully fold the sifted flour and sugar mixture into the egg whites in three additions.
  8. Step 8: Transfer to Cake Pan - Pour the batter into an ungreased angel food cake pan.
  9. Step 9: Bake - Bake for about 35-40 minutes or until golden brown.
  10. Step 10: Cool Upside Down - Invert the pan onto a wire rack to cool completely.
  11. Step 11: Remove from Pan - Once cooled, run a knife around the edges and gently remove it from the pan.
  12. Step 12: Serve and Enjoy - Slice the cake and serve with fresh berries and whipped cream if desired.

Notes

  • Use fresh eggs for the best results; older eggs may not whip well.
  • Be patient when folding dry ingredients to keep the batter airy.
  • This cake is best enjoyed fresh but can be stored in an airtight container for a couple of days.