angel food cake on a cake stand with a slice cut out showing the fluffy texture inside the cake topped with whipped cream and berries
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Angel Food Cake

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5 from 1 vote
This easy, classic Angel Food cake uses 5 ingredients to create the most fluffy, cloud-like, and dare I say heavely Angel Food Cake. It's a homemade from scratch version everyone can make.

Today we’re diving back into the heavenly world of Angel Food Cake! Now, I know what you’re thinking: “Another angel food cake recipe?” But trust me, this one’s THE one. It’s the classic, the fundamental, the ‘everyone-should-know-this’ recipe that’s perfect for any baker’s collection. And let’s be real, I’ve got a serious soft spot for all things angel food. There’s just something about that fluffy, cloud-like texture that gets me every. single. time.

Overhead shot of angel food cake on a wooden board with a big slice removed, topped with fresh berries and whipped cream

I can tell you right off the bat that this isn’t your average angel food cake with berries. It’s one of the lightest, most fluffy cakes you’ll ever have the pleasure of sinking your fork into. The secret? Egg whites whipped into soft peaks, with just the right amount of cream of tartar, a splash of vanilla, and a bit of sugar. Also, I sift the flour not once, not twice, but four times – talk about dedication to fluffiness!

But here’s the best part – homemade angel food cake is surprisingly easy to make. Whether you’re crunched for time or just have a sudden craving (or maybe the kiddos are begging for a special treat), this recipe is your go-to. No more sad, flat, store-bought cake!

Angel Food Cake Overview

Cuisine Inspiration: American
Number of Ingredients: 5 (excluding the salt & optional toppings)
Total Cook Time: 1 hour 35 minutes (including cooling time)
Primary Cooking Method: Baking
Dietary Info: Vegetarian, Gluten-Free option available
Key Flavor: Sweet and vanilla
Skill Level: Intermediate

Notable mentions

  • Heavenly Texture: This Angel food cake is all about that melt-in-your-mouth, feather-light feel. It’s like biting into a sweet, airy cloud.
  • Perfect Canvas For Toppings: Go wild with your favorite toppings! Fresh berries, a sprinkle of powdered sugar, a drizzle of chocolate, or a swirl of whipped cream make this cake your own masterpiece.
  • Easy-To-Get Ingredients: You’ll love how this recipe uses basic pantry items. No need for fancy ingredients; simplicity is the key to this and, I dare to say, any classic angel food cake.
  • Quick Prep Time: In just a few minutes, your batter is ready to hit the oven. It’s all about mixing, folding, and baking – easy peasy!

Ingredients to make Angel Food Cake

  • Granulated Sugar: Sugar not only sweetens the cake but also helps stabilize the egg whites.
  • Cake Flour: For a fine, soft texture. It gives the cake its signature light and airy crumb.
  • Vanilla Extract: 1 teaspoon to add a classic, subtle flavor. Vanilla is angel food cake’s best friend – it complements the sweetness and adds depth.
  • Egg Whites: At room temperature. These are the backbone of the recipe, providing the cake’s signature lift and fluffiness.
  • Cream of Tartar: Stabilizes the whipped egg whites. This ensures they hold their shape and volume during baking.
  • Salt: 1/4 teaspoon to balance and enhance the flavors. A pinch of salt can really make a difference!
Overhead shot of angel food cake on a wooden board with a large piece missing, with a fork and a single slice of the cake garnished with whipped cream and berries served on a white plate next to it

How to make Angel Food Cake

At first glance, it might seem like there’s a whole bunch of steps involved, but trust me, they’re really, really simple. And hey, if you’re craving all the nitty-gritty details, from the perfect cooling technique to the dreamiest toppings, just scroll down to the recipe card at the bottom.

Step 1: Combine and sift the dry ingredients

  1. Preheat your oven.
  2. Add half of the sugar, cake flour, and pinch of salt in a bowl.
  3. Mix and sift the dry ingredients.
  4. Sift the dry mixture at least four times to ensure it’s well-mixed and aerated. Set aside.
A step by step image collage on how to make angel food cake with ingredients, dry ingredients mixed, and dry ingredients sifted multiple times

Step 2: mix the cake batter

  1. Add egg whites to a large bowl.
  2. Whip them with an electric mixer until they start to get foamy.
  3. Pour in the cream of tartar and keep whipping until the whites reach soft peaks. Gradually add in the rest of the sugar while you keep whipping. Add just a few tablespoons at a time.
  4. Once all the sugar is added, keep whipping until you see stiff, shiny peaks. Avoid overbeating the mixture. Then, fold the vanilla extract into the egg-white mixture with a spatula.
  5. Add the dry mixture to the egg white mixture, about a quarter at a time.
  6. Gently fold it in, this will keep the air in the egg whites.
A step by step image collage on how to make angel food cake with egg whites and cream of tartar, whipping the egg whites, and adding the dry mixture to the egg whites mixture

Step 3: bake the cake

  1. Gradually pour the batter into an ungreased 10-inch tube pan. Smooth the top using a spatula and give the pan a few taps on the counter to remove any big air bubbles.
  2. Place it in the oven and bake. You’ll know it’s done when it’s got a nice golden color, and it feels springy if you give it a gentle poke.
A step by step image collage on how to make angel food cake with batter poured into tube pan, and baked cake sitting on a white plate
  • Try Using All-Purpose Flour: If you don’t have cake flour at hand, you can swap it with all-purpose flour. Just remove 2 tablespoons of flour per cup to mimic cake flour’s texture. The cake may still turn out on the denser side, but nothing too drastic.
  • Almond Extract: Switch up the vanilla extract with almond extract for a nutty, sophisticated flavor that’s absolutely charming.
  • Add Some Citrus Zest Zing: Mixing in some lemon or orange zest gives this easy angel food cake a refreshing, tangy undertone that’s perfect for summer days.
  • Chocolate Swirl Surprise: For all the chocolate lovers out there, gently fold in a ribbon of melted chocolate into the batter before baking. It creates a stunning marbled effect and a rich, chocolatey taste.

Tips for making the best angel food cake with berries

  1. Yolk-Free Whites: Be extra careful when separating your egg whites from yolks. Even a tiny bit of yolk can prevent the whites from reaching their full, fluffy potential. It’s a make-or-break detail for perfect peaks.
  2. Gentle Folding, Not Stirring: When combining the flour mixture with the egg whites, fold gently. Avoid the temptation to stir or whisk – we’re keeping as much air in those whites as possible for that fluffiness.
  3. Un-greased Pan: Resist the urge to grease your tube pan. I know, it sounds unusual, but angel food cake needs to cling to the sides of the pan to rise to its lofty heights. Trust me on this one!
  4. Room Temp Whites: Take those eggs out of the fridge early! Room-temperature egg whites whip up much better than cold ones.
  5. Oven Watch: Keep a keen eye on your oven temperature and avoid opening the oven door too often. Consistent heat is key to ensure your angel food cake rises evenly.
Slice of angel food cake on a white plate accompanied by a dollow of whipped cream and fresh berries, with the rest of the cake sitting in the background

How to store Angel Food Cake

To keep your Angel Food Cake fresh, store it in an airtight container at room temperature, just make sure it’s completely cool before you tuck it away. This helps preserve its fluffy texture and prevents it from drying out. If you’ve added any fresh fruit or cream toppings, though, pop it in the fridge.

How long will Angel Food Cake last in the fridge?

At room temperature, your cake will stay fresh and yummy for about 2 to 3 days. If you’ve stored it in the refrigerator, especially with toppings, it’ll be good for up to a week. Remember, the fresher, the better!

Can i freeze This easy angel food cake?

Yes, angel food cake can be frozen! Simply wrap the cake tightly in plastic wrap, then place it in a resealable freezer bag or an airtight container. It will stay fresh in the freezer for up to 4 to 6 months. When you’re ready to enjoy it, thaw the cake at room temperature for several hours before serving.

What to serve with Angel Food Cake

  • Ice Cream: Imagine a creamy scoop of your favorite ice cream melting slowly on a warm slice of Angel Food Cake. Whether it’s classic vanilla or a daring chocolate, it’s like a match made in dessert heaven!
  • Fresh Fruit: Nothing beats the pop of fresh berries or the sweet tang of summer peaches on top of this cake.
  • Whipped Cream: For me, a fluffy dollop of whipped cream is the perfect pairing for this cake. A true classic!
  • Sweet or Fruity Sauces: Get saucy with it! A drizzle of caramel, chocolate, strawberry, or raspberry sauce can take your cake from wow to WOW. It’s your canvas; paint it sweet!
  • Warm Drinks: Pair your cake with a warm cup of coffee, tea, or even a spiced hot chocolate. Any warm beverage alongside the airy cake creates a cozy, comforting experience, perfect for relaxing afternoons or dessert time.

Frequently asked questions

Can I make angel food cake without a Hand mixer?

Of course! You can use a stand mixer or even whisk it by hand, although it will require more effort. As long as your egg whites reach soft peaks, you’re good to go.

What can I do with leftover egg yolks?

You can use the leftover egg yolks to make custards, lemon curd, hollandaise sauce, or add them to scrambled eggs for extra richness.

Can I make this angel food cake gluten-free?

Absolutely! You can make gluten free angel food cake by using a gluten-free flour blend instead of regular cake flour. The rest of the ingredients of the recipe are naturally gluten-free.

Close up of a slice of angel food cake in a white plate with a fork, whipped cream and fresh berries next to it

Once this Angel Food Cake comes out of the oven, golden and springy, it’s ready to wow your guests or satisfy your sweet tooth. It’s like the little black dress of desserts – perfect for any occasion, and it never goes out of style!

More Easy Angel Food Cake recipes:

I want to hear from you! If you try this easy Angel Food Cake recipe or any other of my 5 ingredient or less recipes on Dinner in 5, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!

Angel food cake on a wooden board topped with whipped cream and a mix of fresh berries with a big slice removed
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Angel Food Cake

This easy, classic Angel Food cake uses 5 ingredients to create the most fluffy, cloud-like, and dare I say heavely Angel Food Cake. It's a homemade from scratch version everyone can make.
5 from 1 vote
Author Jackie
Servings 12 servings
Course Dessert
Calories 177
Prep Time 20 minutes
Cooling Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 35 minutes

Ingredients
  

  • 1 3/4 cups granulated sugar
  • 1 1/4 cups cake flour
  • 1 teaspoon vanilla extract
  • 12 large egg whites room temperature
  • 1 1/2 teaspoons cream of tartar

Staple Ingredients

  • 1/4 teaspoon salt

Optional Topping

  • Whipped Cream
  • Mixed Berries

Instructions

  • Preheat your oven to 350°F.
  • Combine half of the sugar with cake flour and a pinch of salt in a bowl. Sift the dry mixture at least four times to make sure it's well mixed and aerated. Set aside.
  • In a large bowl, add egg whites and whip them with an electric mixer until they start to get foamy. Pour in the cream of tartar and keep whipping until the whites reach soft peaks.
  • Gradually add in the rest of the sugar while you keep whipping. Add just a few tablespoons at a time. Once all the sugar is added, keep whipping until you see stiff, shiny peaks. Avoid overbeating the mixture.
  • Fold in the vanilla extract into the egg white mixture with a spatula. Then, add the dry mixture and gently fold it in too, about a quarter at a time. This will keep the air in the egg whites.
  • Gradually pour the batter into an ungreased 10-inch tube pan. Smooth the top using a spatula and give the pan a few taps on the counter to remove any big air bubbles.
  • Place it in the oven and bake for around 40 to 45 minutes. You’ll know it’s done when it’s got a nice golden color and it feels springy if you give it a gentle poke.
  • As soon as the cake is out of the oven, flip the pan upside down on a bottle or funnel and let it cool.
  • Once the cake has cooled, go around the sides and center with a knife to loosen it, then turn it out onto a plate.
  • Serve the cake just as it is, or add some powdered sugar, fresh fruit, or a dollop of whipped cream on top. Enjoy!

Notes

  1. Yolk-Free Whites: Be extra careful when separating your egg whites from yolks. Even a tiny bit of yolk can prevent the whites from reaching their full, fluffy potential. It’s a make-or-break detail for perfect peaks.
  2. Gentle Folding, Not Stirring: When combining the flour mixture with the egg whites, fold gently. Avoid the temptation to stir or whisk – we’re keeping as much air in those whites as possible for that fluffiness.
  3. Un-greased Pan: Resist the urge to grease your tube pan. I know, it sounds unusual, but angel food cake needs to cling to the sides of the pan to rise to its lofty heights. Trust me on this one!
  4. Room Temp Whites: Take those eggs out of the fridge early! Room-temperature egg whites whip up much better than cold ones.
  5. Oven Watch: Keep a keen eye on your oven temperature and avoid opening the oven door too often. Consistent heat is key to ensure your angel food cake rises evenly.

Nutrition

Calories: 177kcal, Carbohydrates: 39g, Protein: 5g, Fat: 0.4g, Saturated Fat: 0.03g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.02g, Sodium: 99mg, Potassium: 125mg, Fiber: 0.3g, Sugar: 29g, Vitamin A: 0.3IU, Calcium: 4mg, Iron: 0.2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

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