The Best Angel Food Cake

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Homemade angel food cake is a springtime necessity! This recipe is not difficult and is absolutely delicious!

This is one of my most popular Easter recipes!  I wanted to re-share so you don't miss out!  This is the time of year that angel food cake is craved.  Stores start stocking fresh strawberries again.  And what is better to have fresh strawberries with that angel food cake.  I know that I usually make 4 or 5 angel food cakes just for Easter weekend.  This recipe is the best because it results in a fluffy, soft (but not dry) cake that has just the right amount of sweetness.   I think this is one of those foods that people believe must be very difficult to make.  Angel food cake is however, pretty easy.  Don't be afraid to try making it.  Trust me, once you know how to make your own, you won't be able to go back to the store bought kind.

This post contains Amazon affiliate links to products I personally use and love!  For more info see my disclosure policy here.

What type of pan do I need?

This recipe calls for a 10-inch tube pan.  These pans can either be a 1 piece tube pan (affiliate links) or a 2 piece tube pan. (affiliate links) Meaning that the outside of the tube pan is one piece and the bottom and inner tube part are the 2nd piece.  Either kind will work just fine.  I have both kinds, but I always use my 1 piece pan just because I like it.

How to make:

There are a few simple but VERY IMPORTANT steps that must be followed when making angel food cake.

Important step number 1 is to sift the powdered sugar and flour together 3 times.  It seems redundant to do this 3 times, but it is essential.  You can purchase a flour sifter here. (affiliate links)

Important step number 2...angel food cake gets its high fluff from stiffly beaten egg whites.  When it comes to beating egg whites up fluffy there is one thing that can sabotage the whole process.  Grease or fat.  Even the tiniest bit with cause the whites not to whip up or can cause them to break down after beating them.  So, even though I am using clean kitchenware to start with, I still give my mixing bowl, whisk attachment, spatula, and tube pan an extra good scrubbing with lots of dish soap to  ensure they are completely grease free.  Then when separating the egg whites from the yolks, be extra careful not to break the yolks or get any yolk in the whites.  The tiniest bit of yolk will prevent the whites from fluffing.  I always use my Kitchenaid mixer (affiliate links) for this!

Important step number 3...Fold.  Don't stir.  Add the flour/powdered sugar a ¼ cup at a time by sprinkling it on the top of the stiffly beaten egg whites and FOLD it in.  To fold, use a rubber spatula (affiliate links) to cut down through the mixture, move across the bottom of the bowl, and come back up, folding some of the mixture from the bottom over close to the surface.  Stirring with the flour in will deflate the egg whites and your angel food cake will not be nice and high.  After folding the first bit of flour/powdered sugar in about ½ way, add the next ¼ cup of flour.  Fold about ½ way in and add another ¼ cup of flour/powdered sugar.  Repeat until all flour/powdered sugar has been added in and has been folded completely into the egg whites.

4.  Gently scoop the angel food cake batter into the UNGREASED 10 inch tube pan. (affiliate links)  Resist the instinct to grease the pan!  Greasing the tube pan will ruin the angel food cake by breaking down the egg whites.  Resist!  Then use a sharp knife and move it around the batter in a clockwise (or counter clockwise) swirl circle.  This will pop big air bubbles, but not deflate the egg whites.  It also evens out the batter from being put in the pan.

5.  Bake at 350 degrees for 40 minutes in the center of the oven.  I have to lower one of my oven racks so it is in the middle.  When the angel food cake is done IMMEDIATELY  turn the tube pan upside down to cool the angel food cake.  This is CRUCIAL.  Don't worry, the cake will not fall out.  My tube pan balances upside down on a cooling rack perfectly.  If you are using a 2 piece pan do not remove the outside, yet.  Let the angel food cake cool completely while upside down.

6.  After the angel food cake is cool.  Run a sharp knife around the outside and around the inside tube.  If using a 2 piece tube pan remove the outside piece, then remove the cake of the inside piece.  If using a 1 piece tube pan, turn the pan at an angle and use a thin spatula to loosen the cake in one or two spots on the bottom.  The cake should pretty much pop right out.  Slice with a serrated knife and serve with fresh berries and whipped cream.

Is the cream of tartar really necessary?

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.

Can you make this in a regular cake pan?

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.

What food goes with angel food cake?

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 made this recipe?  Leave me a rating above and a comment below!

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This post contains Amazon affiliate links to products I personally use and love!  For more info see my disclosure policy here.

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