I perfected my Angel Food Cake from scratch, skipping the box mix, and the unexpectedly simple trick behind its tall, feather-light rise is something I never saw coming.

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I never thought a simple cake could feel like a dare until I made this Homemade Angel Food Cake. I’m talking airy, almost impossible crumbs that come from using cake flour and plenty of egg whites — nothing fussy, but you do gotta respect the steps.

Folks twist this base into Angelfood Cake With Strawberries or go hunting through Angel Food Cake Recipes With All Purpose Flour, yet my batch always surprises me with little happy flaws. I’ll admit I mess up sometimes, but those flubs taught me the best tricks, and yeah, I can’t wait for you to try it.

Ingredients

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Cake flour: Light, low protein flour gives cake its tender crumb, but adds carbs and lighter mouthfeel.
Sugar: Pure sweetness, provides structure and browning, mostly simple carbs and empty calories in moderation.
Egg whites: Mostly protein, whip into airy peaks, give volume without much fat, no cholesterol.
Cream of tartar: Acid stabilizer for egg whites, helps stiff peaks and light texture, tiny tartness for stability.
Salt: Enhances flavor, balances sweetness, just a pinch improves overall taste.
Vanilla extract: Adds warm floral sweetness and depth, tiny calories but big natural flavor boost.
Almond extract: Concentrated, use sparingly, gives nutty perfume, can overpower if overused.

Ingredient Quantities

1 cup (120 g) cake flour

1 1/2 cups (300 g) granulated sugar, divided (about 3/4 cup + 3/4 cup)

12 large egg whites, room temp

1 1/2 teaspoons cream of tartar

1/4 teaspoon fine salt

2 teaspoons pure vanilla extract

1 teaspoon almond extract (optional)

How to Make this

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1. Preheat oven to 350°F (175°C). Measure 1 cup (120 g) cake flour and 3/4 cup (150 g) of the sugar; sift the flour and that 3/4 cup sugar together at least twice into a bowl so it’s light and lump free.

2. Separate 12 large eggs while they’re cold, then let the whites come to room temp for about 30 minutes. Make sure no yolk or grease gets in the whites, and use a very clean, dry bowl and beaters.

3. In a large bowl, beat the 12 room temp egg whites with 1 1/2 teaspoons cream of tartar and 1/4 teaspoon fine salt on medium speed until foamy and soft peaks start to form.

4. With the mixer running, slowly sprinkle in the remaining 3/4 cup (150 g) granulated sugar in a thin stream. Increase speed to high and beat until the whites are glossy and hold stiff peaks.

5. Beat in 2 teaspoons pure vanilla extract and 1 teaspoon almond extract if using, just until combined. Taste — a little almond really lifts the flavor but it’s optional.

6. Fold the sifted flour and sugar mixture into the whipped whites in 3 additions using a large spatula. Use gentle folding strokes from bottom to top, rotating the bowl as you go, until no dry streaks remain. Don’t overmix or you’ll deflate the batter.

7. Pour the batter into an ungreased 10-inch tube pan (metal is best). Smooth the top lightly and use a small offset spatula to remove large air pockets by gently stirring the batter a few times.

8. Bake on the center rack for about 35 to 40 minutes, until the top is golden and springs back when touched and a toothpick comes out clean or with a few dry crumbs. Try not to open the oven for the first 25 minutes.

9. Immediately invert the pan onto a bottle or cooling rack and let cool completely for 1 to 2 hours. When cool, run a thin knife around the center tube and outer edge, then invert cake onto a plate and remove the pan. Slice with a serrated knife and serve plain or with fresh berries and whipped cream.

10. Tips: keep everything grease-free, sift the flour to keep it light, add sugar slowly to stabilize whites, and never grease the pan or the cake won’t climb and stay airy. If a little yolk sneaks in, fish it out quick, it kills volume.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Kitchen scale and measuring cups (for accurate 120 g flour and 3/4 cup sugar)
3. Fine mesh sieve or flour sifter (sift flour and sugar at least twice)
4. Electric mixer (hand or stand) with very clean, dry bowl and beaters
5. Large mixing bowls (one for whites, one for dry ingredients)
6. Rubber or silicone spatula (large, for gentle folding)
7. 10-inch metal tube/angel food pan, ungreased
8. Small offset spatula or spoon (to remove big air pockets and smooth top)
9. Cooling rack or sturdy bottle for inverting, plus a serrated knife for slicing

FAQ

Q: How do I separate 12 egg whites without getting yolk in them? A: Separate when eggs are cold they’re easier to handle, then let the whites come to room temp before whipping. If a bit of yolk falls in, fish it out with the clean shell or a spoon, or start over with a fresh white in a small bowl so you don't contaminate all the whites. Make sure bowls and beaters are grease free, even a little oil will stop the whites from foaming.

Q: Why use cake flour and can I substitute regular flour? A: Cake flour gives a light, tender crumb. If you don't have it, for each cup remove 2 tablespoons of all purpose flour and replace with 2 tablespoons cornstarch, then sift that mix well at least twice. It helps, not perfect, but it'll do in a pinch.

Q: When and how should I add the sugar to the egg whites? A: Start whipping whites with cream of tartar until soft peaks form, then add the sugar slowly in a few batches, beating well after each add. This gives glossy, stable peaks. Stop at stiff peaks but don't overbeat or the cake will be grainy and dry.

Q: What's the best way to fold the flour into the meringue? A: Sift the flour-sugar mix and sprinkle in small amounts, folding gently with a spatula. Cut down through the center, sweep under, and turn the bowl — do quick gentle folds to keep the air. Too rough and you'll lose volume; too little and you'll get streaks of flour.

Q: What kind of pan and baking/cooling method works best? A: Use an ungreased tube or angel food pan so the batter can cling and climb. Bake until golden and it springs back lightly, or a skewer comes out mostly clean. Immediately invert the pan to cool completely so it won't collapse, hang it over a bottle or use the pan's feet if it has them. Only remove when fully cool.

Q: How should I store or freeze the cake? A: Store wrapped at room temp up to 2 days for best texture, refrigerate up to 4 days if you need longer. For freezing, slice first, wrap pieces tightly and freeze up to 2 months. Thaw at room temp to keep it soft, reheating isn't necessary.

Homemade Angel Food Cake Recipe Substitutions and Variations

Cake flour: If you dont have cake flour, make a substitute with all purpose flour. For each cup, spoon in 1 cup (120 g) all purpose, remove 2 tablespoons, then stir in 2 tablespoons cornstarch and sift together 3 or 4 times. Gives a lighter crumb similar to cake flour.
Granulated sugar (for the meringue): Use superfine or caster sugar 1:1 — it dissolves faster so the meringue will be smoother. No caster? Pulse regular granulated in a food processor for 10–15 seconds to make it finer.
Egg whites: Use pasteurized liquid egg whites from a carton for the same results. Measure by volume: 1 large egg white ≈ 2 tablespoons (about 30 g), so for 12 whites use about 1 1/2 cups. For a vegan swap, use aquafaba (chickpea liquid): 3 tablespoons aquafaba = 1 egg white, so 12 whites ≈ 36 tablespoons (about 2 1/4 cups), tho texture will be a bit different.
Cream of tartar: If you dont have it, use an acid like lemon juice or white vinegar. For 1 1/2 teaspoons cream of tartar, use about 1 tablespoon (3 teaspoons) lemon juice or 1 tablespoon white vinegar, added to the whites before beating to help stabilize the meringue.

Pro Tips

1) Grind some of the granulated sugar into superfine sugar in a food processor so it dissolves faster. If the sugar still feels a bit gritty between your fingers it will deflate the whites, so keep pulsing till smooth.

2) Speed up getting the whites to room temp by setting the sealed bowl of separated whites in warm water for a few minutes. Dont let any steam or water into the whites though, or youll cook them.

3) If you can get a copper bowl use it, copper makes the whites more stable. No copper handy, a pinch more cream of tartar or a teaspoon of vinegar will help too, but dont overdo it or youll taste it.

4) Folding trick: first fold just enough to loosen the batter, then use big gentle scoops and rotate the bowl, stop when you cant see dry streaks. Overmixing is the most common fail, so err on the side of underfolding, you can always smooth the top before baking.

Homemade Angel Food Cake Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I perfected my Angel Food Cake from scratch, skipping the box mix, and the unexpectedly simple trick behind its tall, feather-light rise is something I never saw coming.

Servings

servings

Calories

153

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Kitchen scale and measuring cups (for accurate 120 g flour and 3/4 cup sugar)
3. Fine mesh sieve or flour sifter (sift flour and sugar at least twice)
4. Electric mixer (hand or stand) with very clean, dry bowl and beaters
5. Large mixing bowls (one for whites, one for dry ingredients)
6. Rubber or silicone spatula (large, for gentle folding)
7. 10-inch metal tube/angel food pan, ungreased
8. Small offset spatula or spoon (to remove big air pockets and smooth top)
9. Cooling rack or sturdy bottle for inverting, plus a serrated knife for slicing

Ingredients

1 cup (120 g) cake flour
1 1/2 cups (300 g) granulated sugar, divided (about 3/4 cup + 3/4 cup)
12 large egg whites, room temp
1 1/2 teaspoons cream of tartar
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
1 teaspoon almond extract (optional)

Directions

Preheat oven to 350°F (175°C). Measure 1 cup (120 g) cake flour and 3/4 cup (150 g) of the sugar; sift the flour and that 3/4 cup sugar together at least twice into a bowl so it's light and lump free.
Separate 12 large eggs while they're cold, then let the whites come to room temp for about 30 minutes. Make sure no yolk or grease gets in the whites, and use a very clean, dry bowl and beaters.
In a large bowl, beat the 12 room temp egg whites with 1 1/2 teaspoons cream of tartar and 1/4 teaspoon fine salt on medium speed until foamy and soft peaks start to form.
With the mixer running, slowly sprinkle in the remaining 3/4 cup (150 g) granulated sugar in a thin stream. Increase speed to high and beat until the whites are glossy and hold stiff peaks.
Beat in 2 teaspoons pure vanilla extract and 1 teaspoon almond extract if using, just until combined. Taste — a little almond really lifts the flavor but it's optional.
Fold the sifted flour and sugar mixture into the whipped whites in 3 additions using a large spatula. Use gentle folding strokes from bottom to top, rotating the bowl as you go, until no dry streaks remain. Don't overmix or you'll deflate the batter.
Pour the batter into an ungreased 10-inch tube pan (metal is best). Smooth the top lightly and use a small offset spatula to remove large air pockets by gently stirring the batter a few times.
Bake on the center rack for about 35 to 40 minutes, until the top is golden and springs back when touched and a toothpick comes out clean or with a few dry crumbs. Try not to open the oven for the first 25 minutes.
Immediately invert the pan onto a bottle or cooling rack and let cool completely for 1 to 2 hours. When cool, run a thin knife around the center tube and outer edge, then invert cake onto a plate and remove the pan. Slice with a serrated knife and serve plain or with fresh berries and whipped cream.
Tips: keep everything grease-free, sift the flour to keep it light, add sugar slowly to stabilize whites, and never grease the pan or the cake won't climb and stay airy. If a little yolk sneaks in, fish it out quick, it kills volume.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.