Homemade Angel Food Cake

A homemade angel food cake recipe that’s been tested and perfected with a dreamy, delicate crumb and airy texture that’s like sinking your teeth into a cloud of cake!

Why this recipe works

This homemade angel food cake recipe has been around since 2012 which is when I first shared it on my blog, though it’s been a staple long before that as well. If you’ve yet to dabble your toes in the world of making angel food cake from scratch, this recipe has the sturdy, old reliable bones to get you up and running.

It’s light, airy, tall, and definitely dreamy in all its glory – much like a classic chiffon cake. For some reason, it’s a recipe people shy away from when it comes to baking cakes from scratch. It certainly beats the store-bought kind by a mile and isn’t as intimidating as you might think.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

EGG WHITES – Make sure you let the egg whites sit for 30 minutes at room temperature before you whip them. Egg whites are imperative to the success of this recipe. They work as the leavening agent that gives the cake its rise. Don’t toss your egg yolks, use them to make lemon meringue pie bars or creme brulee!

CREAM OF TARTAR – Cream of tartar will help stabilize the egg whites leaving you with a fluffy, light cake.

SUGAR – You’ll need both granulated sugar and powdered sugar here. The combination of the two makes this recipe just right!

EXTRACTS – A mixture of vanilla extract and almond extract gives it that signature angel food cake taste.

How to Make Angel Food Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Measure egg whites, adding or removing whites as needed to equal 1 1/2 cups. Place in a mixing bowl and let stand at room temperature for 30 minutes.
2. Preheat oven to 350F.
3. Meanwhile, sift powdered sugar and flour together three times; set aside.
4. Add the cream of tartar, both extracts, and the salt to the egg whites and beat on high speed using an electric mixer. Gradually add the granulated sugar, beating until sugar is dissolved and stiff peaks form.
5. Fold the flour mixture into the egg white mixture, 1/4 cup at a time. Gently spoon into an ungreased 10 inch tube pan. Cut through the batter with a knife to remove air pockets.
6. Bake at 350 degrees F for 40-45 minutes or until the cake springs back when lightly touched. Immediately invert the pan. Cool completely before removing the cake from the pan.

Frequently Asked Questions & Expert Tips

You can whip up a simple glaze with sifted powdered sugar and milk. Add a tablespoon of milk to a cup of powdered sugar and stir. Adjust the ingredients as needed to make your glaze thinner or thicker until you reach your desired consistency.

Homemade angel food cake is best enjoyed fresh, however, leftovers can be stored in an air-tight container such as a cake carrier or wrapped well in plastic wrap followed by a layer of aluminum foil. Be sure to cover the entire cake so it is not exposed to air. Store the cake at room temperature.

Yes, you can freeze angel food cake, but do note that freezing it can sometimes lead to dry cake. To do so, wrap it well in plastic wrap followed by a layer of aluminum foil. Pop it in a large freezer-safe bag and freeze for up to 2 months. You can freeze the cake whole or sliced. Wait to add any garnish until just before eating.

Yes, you can prepare the cake a day in advance, wrap it well with plastic wrap, or secure it in an air-tight container kept at room temperature until ready to serve. This cake is best eaten fresh or the day after making it.

Serving Suggestions

Homemade angel food cake can be made with or without a simple powdered sugar glaze, or dress her up with a dusting of powdered sugar and fresh berries. This cake is fantastic cubed and added to strawberry shortcake trifle or lemon blueberry trifle among many, many others but is also a pretty cake to serve up with coffee or tea in the morning.

More Cake Recipes

• Chiffon Cake
• Chantilly Cake
• Banana Bundt Cake
• Whipping Cream Pound Cake

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This post originally appeared here on August 1, 2012 and has since been updated with new photos and expert tips.