Surely Angel Food Cake is too hard to make from scratch, right? Wrong! It is so easy to make that soft, sweet, spongy, classic cake! Let me show you how plus let you in on a couple simple tips that make all the difference!
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Why Choose This Recipe
- Soooo Easy!!!
- Tastes better than store bought
- Step by step instructions and detailed pictures.
- Can be made with a stand mixer or hand beaters.
Ingredient Notes
- Flour - all purpose, never self rising
Step by Step Instructions
- Start by washing everything you're going to use to make this cake with a good dish soap.
- Grease, even the tiniest little bit will ruin an angel food cake because it breaks the egg whites down.
- Preheat your oven to 350 degrees and make sure your oven rack will put the cake right in the center of the oven to bake.
- You can use a one piece 10 cup tube pan like the one below or...
- a two piece 10 cup tube pan like this one.
- Sift the flour and powdered sugar together 3 times and set aside.
- It is important to sift all three times to get that light and airy angel food.
- Pour the egg whites into a mixing bowl.
- Add the cream of tartar, vanilla, almond extract and salt to the egg whites.
- Begin to beat the egg whites at a high speed.
- When the egg whites begin to foam up, add the sugar in a slow steady stream while continuing to beat.
- Beat until stiff peaks form. For more info on how to properly beat egg whites click HERE.
- Fold, NOT STIR, the flour/powdered sugar mixture into the stiff egg whites a fourth cup at a time until all the flour is incorporated into the batter.
- If you need instruction on how to "fold in" ingredients click HERE.
- Gently scoop the angel food cake batter into an ungreased 10 Cup tube pan.
- Run a butter knife through the batter in a spiral to release any large air bubbles and even out the batter.
- Bake at 350 degrees for 40 minutes.
- Once finished baking, carefully, and IMMEDIATELY invert the cake on a wire rack to cool.
- You can release the cake from the pan once completely cool by running a sharp knife around the edges and inner tube of the pan.
- If you pry at the cake on the bottom just a little with a spatula it will pop right out.
- Slice and serve with fresh berries and whipped cream!
Recipe FAQs
I'm sure you can, however if you don't have a tube pan I would use two bread loaf pans instead. Angel Food Cake is supposed to be tall and the sides of a cake pan are short. You would either end up with batter spilling over the sides into the bottom of your oven or a very dense angel food cake.
Yes, for angel food cake it is. Cream of tartar is basically a powdered acid that adds stability to beaten egg whites. Since this cake relies almost solely on the fluffy egg whites to retain it's height you need the cream of tartar to give them some muscle.
There are a couple reasons this can happen. One, the egg weren't beaten to stiff peaks. Two, the cream of tartar was left out. Or three, there was grease somewhere on something that was used to prepared the cake that broke the beaten egg whites down.
I think this goes fantastically well with holiday type foods like these Deviled Eggs! Or perhaps salads like this Italian Pasta Salad or Broccoli Ranch Cashew Salad! If you're grilling be sure to check out my Favorite Marinated Chicken recipe!
Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!
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The Best Angel Food Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: One 10 Inch Angel Food Cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Surely Angel Food Cake is too hard to make from scratch, right? Wrong! It is so easy to make that soft, sweet, spongy, classic cake! Let me show you how plus let you in on a couple simple tips that make all the difference!
Ingredients
- 1 ¼ Cup Powdered Sugar
- 1 Cup Flour
- 1 ½ Cups Egg Whites (this is about 12 large eggs) (room temp. *see note)
- ½ tsp Cream of Tartar
- 1 ½ tsp Vanilla Extract
- ½ tsp Almond Extract
- ¼ tsp Salt
- 1 Cup Sugar
Instructions
- Preheat the oven to 350 degrees and adjust oven racks if necessary for the angel food cake to be right in the center of the oven.
- Be sure that all kitchen equipment you will be using are completely free of any grease. Even though already clean, I usually give mine and extra hand scrub to be sure there is not any grease as even the tiniest bit will ruin an angel food cake.
- Sift the flour and powdered sugar together 3 times. Set aside.
- Pour the eggs whites, cream of tartar, vanilla, almond extract, and salt into a mixing bowl.
- Begin to beat at a high speed.
- Once the egg whites start to foam up add the sugar in a slow and steady stream with the beaters still running.
- Continue to beat on high until stiff peaks form.
- FOLD, not stir, the flour/powdered sugar into the egg whites a ¼ cup at a time.
- Once the previous ¼ cup has been folded in halfway, add the next ¼ cup. Repeat until all the flour/powdered sugar has been added and is completely folded in.
- Gently spoon the batter into an UNGREASED 10 inch tube pan.
- Run a sharp knife in a clockwise (or counter clockwise) circle around the tube pan to even out the batter and pop large air bubbles, but not deflate the batter.
- Bake at 350 degrees in the center of the oven for 40 minutes.
- IMMEDIATELY, invert the hot angel food cake and set the tube pan upside down on a wire rack to cool after removing it from the oven.
- Do not remove outside piece of the tube yet. Allow the angel food cake to cool completely while upside down.
- Once cool, flip back over and run a sharp knife around the outside edge and inside tube. Remove the outside piece of the pan if using a 2 piece tube pan and then remove the cake from the inside piece.
- If using a 1 piece tube pan, turn the pan over at a slight angle and use a thin spatula to loosen a the bottom just a bit. The angel food cake should pop right out.
- Slice with a serrated knife and serve with fresh fruit and whipped cream.
Notes
- To quickly bring egg whites to room temperature, place the eggs in a bowl of hot tap water for 3 or 4 minutes before cracking them. Dry the eggs and proceed in cracking the eggs and separating the yolks from the whites.
- Wash everything you'll be using to make this cake well with a good dish soap. Any grease anywhere will break the egg whites and ruin the cake.
- FOLD, don't stir the flour/powdered sugar in.
Keywords: angel food cake, easter, dessert, classic angel food cake, easy angel food cake
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Any nutritional analysis on this Site is based on an estimate, calculated by Nurtifox plugin (or other third-party source) from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Lori
Sounds delicious!!
★★★★★
Mindy
Didn't click on the 5 stars, but it definitely is!
★★★★★
Mindy
Angel food is a staple during spring time! Thanks for the great recipe that I can whip up anytime!
Shayla
I love that this is made from scratch!
★★★★★
Adams
The flour..please specify plain or selfrising
mindeescookingobsession
Just plain, all purpose flour.