This fluffy Angel Food Cake recipe makes a delightful dessert year-round. You can enjoy it topped with fresh berries and whipped cream as well as lemon or lime curd for an irresistible sweet ending for any occasion.
Easy Angel Food Cake Recipe
How do you make Angel Food Cake? Angel food cake is made by whipping egg whites until stiff peaks form then it's sweetened with super fine sugar and stabilized with cake flour. For flavoring the batter using both vanilla extract and almond extract results in the best flavor. So to make it, the first step is using a mixer to whip the egg whites with vanilla and almond extracts until foamy. Next, add sugar 1-2 tablespoons at a time beating until stiff peaks form. Patience is key here. The last step is to fold in the flour taking care not to deflate the egg white mixture. Transfer the batter to an angel food pan. No need to prepare the pan with butter and flour or cooking spray. Then bake and cool per the recipe.
How to Make the BEST Angel Food Cake
- Ingredients you'll need to make homemade Angel Food Cake: 12 large egg whites, cake flour, superfine sugar, vanilla extract, almond extract, cream of tarter and salt.
- Kitchen tools you'll need: Stand mixer or hand mixer, larged bowl, medium bowl, whisk, measuring cups and spoons and angel food pan.
- Make your own superfine sugar by pulsing granulated sugar in a food processor. Measure after pulsing.
- Can I use a carton of egg whites in place of 12 large eggs? You can't. Egg white products that you purchase at the grocery store have been pasteurized. They won't whip the way you need them to and they won't become light and airy as needed for angel food cake. Go for the real deal here.
- Patience is key to this cake as bringing the egg whites up to room temperature is vital. The cake is light and airy and has a much richer flavor than store-bought or box mix.
- Measure the flour accurately. Never scoop, always spoon the flour into the measuring cup then level. If you scoop flour it can become compacted and result in a dry cake. This technique works for any baking project from biscuits and cookies to cakes.
- Angel food cake has no added fat in the batter apart from the tiny amount naturally present in the egg whites.
- Ingredient Conversions: 1 and ¾ cups superfine granulated sugar = 352g or 12.4 ounces. 1 and ¼ cups cake flour = 175g or 6.15 ounces.
- I used Watkins Pure Almond Extract and Watkins Pure Vanilla Extract.
- I used homemade whipped cream for this recipe. Stabilizing tip when making it ahead of time: Add 1-2 tablespoons of meringue powder to your whipping cream while preparing it along with the sugar. It will help stabilize the whipping cream a little longer than sugar alone and it makes piping easier. I used Wilton Tip 1M for the whipped cream in the images.
- I LOVE the addition of the almond extract. It just adds a little something extra.
- Room temperature egg whites will whip easier and faster. When separating the eggs, don't even let the tiniest speck of egg yolk to get into the whites or they won't whip at all.
- When making Angel Food Cake patience is key. When folding the flour into the egg white mixture, gently incorporate using a down-up folding motion.
- Please note: It's not an omission. There is no prep needed for the pan. The cake needs to be able to cling to the sides of the pan as it rises so it will end up being nice and tall.
- Store Angel Food Cake in an airtight container a room temperature for up to 5-7 days.
More Easy Cake Recipes to Make
- Hummingbird Cake is a delicious cake with a whimsical name that's certain to become a favorite.
- German Chocolate Cake with my own Coconut Pecan Frosting that's to die for!
- This scratch made Raspberry Cake will make a stunning addition to your desserts.
- My recipe for Italian Cream Cake is the only one you'll ever need.
- Moist and delicious Carrot Cake.
- You'll never go wrong when you serve Million Dollar Pound Cake for dessert.
- Strawberry Shortcake Kabobs from Real Housemoms.
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Helpful Kitchen Items:
Angel Food Cake
- 12 large egg whites room temperature
- 1 ¾ cups super fine granulated sugar divided use
- 1 ¼ cups cake flour or all purpose flour
- ¼ teaspoon salt
- 1 teaspoon cream of tarter
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- whipped cream and fresh berries for serving
- Preheat oven to 350°F. Move rack to lower third of oven. Have nearby an angel food pan, no need to butter or spray with baking spray. Set aside.
- In a medium bowl, use a whisk to sift together ¾ cup sugar, flour and salt. Whisk to blend thoroughly.
- In a large bowl using a stand mixer or a hand mixer whisk egg whites on medium speed with cream of tartar, vanilla and almond extracts until foamy. Gradually add reserved 1 cup sugar 1-2 Tablespoons at a time. Continue whipping until stiff peaks form.
- Fold flour mixture into the egg whites by hand about ¼-1/3 cup at a time. Fold from bottom to top being careful not to deflate the egg whites. Scrape the sides of the bowl as you go. Gently pour and evenly spread batter evenly in 10-inch tube pan. Run a long skewer through the batter to release any large air bubbles.
- Bake 32-35 minutes or until toothpick inserted in center of cake comes out clean. Invert cake pan onto a bottle or if it has feet simply flip upside down and cool completely before removing from pan. Once cooled, run an offset spatula around the edge to loosen then invert onto a cake platter.
- Slice and serve topped with fresh berries and whipped cream, if desired.