Homemade Angel Food Cake, is an easy dessert recipe with all sorts of possibilities! This light and fluffy from scratch cake is delicious on its own, in a trifle, or topped with your favorite fruit or sauce! Once you try this homemade cake, you will never go back to store-bought!
I never liked Angel Food Cake until I tried homemade Angel Food Cake! The store-bought version at your local grocery store just doesn’t compare. Store-bought vs. from-scratch is not much of a match-up. Homemade will win every time with this one!
What is Angel Food Cake
Angel Food Cake (also known as Angel Cake) is a sponge cake that is white and made primarily of flour, whipped egg whites, and sugar. The cake is baked in a tube pan (not to be confused with a bundt pan). The cake has a light fluffy texture and is sometimes topped with fruit or sauces, or used in trifles.
My version is slightly different from others in that it uses granulated and powdered sugar and all-purpose flour rather than cake flour. I tried to make it easier than other recipes and I like this version better! Some would argue you can only use cake flour, but I personally enjoyed the taste and texture of this version better than others. It’s not as “foamy” tasting and in texture as other homemade versions in my opinion. Personal preference though!
Equipment You May Need
- Serrated Knife – Since the cake is so light and fluffy, cutting it with a serrated knife is a must.
- Tube Pan (Angel Food Cake Pan) – I highly recommend getting a tube pan that is NOT nonstick. The cake needs to be able to “climb” up the sides. You could also use mini tube pans for mini Angel Food Cakes (but be sure to adjust the baking time). Do not use a bundt pan.
- Stand Mixer or Electric Hand Mixer – To make your life easier, use a stand mixer or electric hand mixer to whip the egg whites.
- Sifter or Mesh Strainer – You need to ensure there aren’t any lumps in the flour and sugar, so use a sifter or fine mesh strainer to ensure you get any small lumps out beforehand.
- Egg Separator – An egg separator helps prevent getting any egg yolks into the egg whites.
(Full printable recipe card is at bottom of post.)
Homemade Angel Food Cake Ingredients
- Powdered Sugar – Some recipes have you pulse granulated sugar in a food processor, but I used powdered sugar. Be sure to sift to get any lumps out.
- Flour – For this recipe, I used all-purpose. Some people like cake flour in their Angel Food Cake. If you do use cake flour you will probably need to change the amount and test. Be sure to sift.
- Egg Whites – Only whites for Angel Food Cake. Bring to room temperature for best results and don’t use egg whites already in a carton or frozen. You can save the yolks for other recipes like these Chocolate Chip Cookies!
- Cream of Tartar – Don’t skip this. It helps stabilize the egg whites and helps prevent the cake from collapsing.
- Vanilla – A little vanilla extract gives a little more flavor but you could use your favorite extract such as lemon or almond.
- Granulated Sugar – A lot of recipes have you pulse the granulated sugar in a food processor but for simplicity, I used both powdered sugar and granulated sugar in this recipe with good results. Be sure to sift the sugars through a sifter or sieve just in case of any lumps.
How to Make Angel Food Cake
Step One: Preheat oven.
Step Two: Mix together the powder sugar and flour.
Step Three: Beat together egg whites, cream of tartar, and vanilla until thick and opaque.
Step Four: Beat in granulated sugar a little at a time until stiff peaks.
Step Five: Gently fold in the flour mixture a little at a time.
Step Six: Pour cake into tube pan. Gently run butter knife through batter to get rid of any air bubbles.
Step Seven: Bake until lightly browned and cake springs back.
Step Eight: Cool cake upside down. Run butter knife around edge and invert onto plate. Cut with serrated knife and serve.
(Full printable recipe card with full details is at bottom of post.)
Angel Food Cake Toppings
- Fresh-cut fruit like strawberries, pineapple, blueberries, raspberries, peaches, or anything else you have around.
- Sauces like strawberry sauce, caramel, hot fudge, or chocolate sauce are quick and easy.
- Whipped cream or ice cream is also good.
- Homemade or store-bought pie filling like cherry or apple.
- Homemade or store-bought pudding in your favorite flavor is also quick and easy.
- A simple glaze or frosting would also work as a topping, but I’d suggest nothing too sweet.
- Toasted coconut, sprinkles, chopped nuts (or sliced almonds), or even mini chocolate chips are also fun toppings.
- Try these strawberries for shortcake and whipped cream for an easy strawberry shortcake!
- For an extra simple topping just top with a dusting of powdered sugar.
Quick Tips for Best Results
- Use a sifter or sieve for the sugars and flour to get rid of any lumps.
- Do not use a nonstick or greased pan. The cake needs to be able to “stick” to the side of the pan to help it rise.
- Be sure to use a tube pan and not a bundt cake pan.
- Be very careful with the egg whites. If you deflate the whites, the cake will not have a light fluffy texture. Also, be sure you don’t have any egg yolks in with your whites or that might prevent them from whipping up.
- Use a serrated knife to cut the cake to prevent the cake from smushing.
Angel Food Cake FAQ
How should I store Angel Food Cake?
You can store the Angel Food Cake in an airtight container or wrap the cake (or slices) tightly with plastic wrap. It should stay for a few days at room temperature or for about a week in the refrigerator.
Can you freeze Angel Food Cake?
Yes! Wrap well in plastic wrap and aluminum foil and place in a resealable freezer bag. It should last for about 3 months or so.
How long will the cake last?
If well wrapped the cake should last a few days at room temperature, about a week in the refrigerator, or about 3 months if frozen.
Substitutions?
Instead of or in addition to the vanilla extract you could use your favorite flavoring such as almond, orange, or lemon.
Can I use low-fat ingredients?
Ingredients are already low-fat.
What else can I add to this recipe?
I would be careful adding other ingredients to this recipe since Angel Food Cake is a little particular. You can use your favoite extract though instead of or in addition to the vanilla extract and top the cake with your favorite toppings!
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This would be a tough one to make vegan since you really do need the egg whites for the cake.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a sugar substitute but I can’t guarantee results.
Gluten-Free – You can try a gluten-free baking flour but I haven’t tried so can’t guarantee results.
Desserts Using Angel Food Cake You May Enjoy
- Heaven on Earth Cake – Layers of Angel Food Cake, cherry pie filling, creamy vanilla pudding, and whipped topping.
- Angel Food Cake Berry Trifle – Dessert topped with fresh seasonal berries and a delicious pudding filling.
- Boston Cream Angel Cake – A fun twist on Boston Cream Pie.
Hope you enjoy this Homemade Angel Food Cake recipe. Tell me in the comments what you topped the cake with!
If you like this cake recipe you may also like this Chocolate Brownie Cake or Lemon Loaf Cake!
Homemade Angel Food Cake
Ingredients
- 1 1/2 cups powdered sugar sifted
- 1 cup all purpose flour sifted
- 1 1/2 cups egg whites (about 10-12 large eggs)
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1 cup granulated sugar sifted
Instructions
- Preheat oven to 350 degrees F.
- Mix together the powdered sugar and flour in a medium bowl until well combined and there are no lumps.
- In a large bowl, add the egg whites, cream of tartar, and vanilla extract. With an electric mixer, beat on medium until well combined and until the whites start getting foamy, about 1 to 2 minutes. Increase speed to medium-high, and beat until the egg whites become thick and opaque, about 1 to 2 minutes.
- Beat in granulated sugar to egg whites about 1 to 2 Tablespoons at a time with electric mixer on medium-high. Once all granulated sugar has been incorporated, beat egg whites until shiny and stiff peaks form, about 4-6 minutes.
- Gently sift about a quarter of the flour and powdered sugar mixture over the whipped egg whites. With a large rubber spatula, gently fold in the flour mixture into the egg whites. Be careful not to deflate the egg whites. Repeat with remaining flour mixture until just folded in. Some streaks are ok.
- Pour cake batter into an ungreased 10-inch tube pan (I do not recommend a nonstick pan either). Gently run a butter or dull knife through the cake batter to help remove any air bubbles.
- Bake cake at 350 degrees F for about 35-45 minutes or until lightly browned and top of cake springs back when gently touched.
- Cool cake upside down (this helps it from not deflating). You can put whole of pan through a wine bottle or sturdy glass. When cake is completely cool carefully run a butter (or dull knife) around edges of cake to separate from pan. Invert cake onto serving plate. Cut with serrated knife and serve.
Notes
- Be careful with the egg whites. If they deflate you will not have a light fluffy cake.
- Do not use a nonstick pan or greased pan. The cake needs the sides of the pan to rise.
- Sift your flour and sugars to prevent any clumps in the batter.
- Instead of or in addition to the vanilla extract you can use your favorite flavoring such as almond, lemon, or orange extract.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
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