Did you know that you can make the fluffiest homemade Angel Food Cake with just 6 ingredients? This easy cake recipe is always stunning and never goes out of style!
Angel Food Cake
Pillowy soft angel food cake is the definition of a classic. While they’re easy to grab from just about every grocery store bakery (and those honestly aren’t bad), you just can’t beat a homemade one. If you’ve never had homemade angel food cake, you’re in for a real treat… and I might have ruined the store-bought cakes for you forever! This easy homemade recipe always yields the best slightly sweet, unbelievably soft, and vanilla-forward results. The signature golden hue on the outside contrasted with the bright white interior is so picture perfect! Whether you slice and serve it as it or top it with whipped cream and berries, you’re going to love having this angel food cake recipe in your back pocket.
Calling all cake lovers! Check out more of the best recipes like banana cake, gooey butter cake, and colorful jello poke cake.
How do I serve angel food cake?
I feel like I’m alone on this island, but I like to eat angel food cake all by itself with no toppings! However, it’s most popularly served with whipped cream and lots of fresh berries. If you feel like showing off, make some raspberry sauce and add mint leaves for a pretty pop of color!
How to Make Angel Food Cake
- Prepare. Preheat the oven to 350°F.
- Blend the sugar. Add the sugar to a food processor or blender and process for 1 minute.
- Sift. Sift it into a bowl using a fine mesh sieve, discarding any clumps. Then, pour the sugar back into the processor and sift it back into the bowl once more, discarding any clumps as before.
- Add flour and blend again. Add the flour and salt to the food processor and pulse 15 times, then sift it into a separate bowl, pour it back into the processor, and sift it once more after discarding any clumps.
- Beat the eggs and tartar. Beat the egg whites and cream of tartar at medium speed until foamy.
- Add sugar and vanilla. Gradually add 3/4 cup of sugar, a tablespoon at a time. Stir in the vanilla extract and continue beating until stiff peaks form.
- Combine it all. Gently fold the flour mixture into the egg whites a third at a time. Do not overmix or the air will escape, and the cake won’t be fluffy. Simply fold it in until just combined.
- Bake it. Spoon the batter into an ungreased angel food cake pan and gently smooth the top. It must be ungreased so that the cake can grab onto the sides as it bakes, since there is so little flour to help it rise and hold its shape.
- Flip it and cool. Invert the pan immediately after baking and let the cake cool completely for about 2 hours. Inverting it keeps the cake from collapsing in on itself.
- Loosen it. Use a thin icing spatula or knife to work around the edges to loosen the cake, then remove it.
Ingredient Notes
- Granulated Sugar – We blend the sugar to create superfine sugar. When the sugar is superfine, it dissolves into the egg whites much better, which in turn makes a more stable meringue.
- Cake Flour – This is what helps to create the airy texture that angel food cake is known for. Don’t swap it with all-purpose flour!
- Salt – Just a pinch helps to enhance the flavor by helping to subtly balance the sweetness.
- Egg Whites – They must be room temperature. This is the key ingredient for creating that cloud-like structure that the cake is known for.
- Cream of Tartar – You cannot omit this ingredient or swap it for something else. It’s necessary for stabilizing the egg whites.
- Vanilla Extract – Pure vanilla extract will create the best taste.
Enjoy!
~Nichole
Angel Food Cake
Ingredients
- 1 1/2 Cups Granulated sugar
- 1 Cup Cake flour
- 1/4 tsp Salt
- 12 Ounces or 12 or 12 Large egg whites room temperature
- 1 tsp Cream of tartar
- 2 tsp Vanilla extract
Instructions
- Preheat the oven to 350°F.
- Add the sugar to a food processor or blender and process for 1 minute.
- Sift it into a bowl using a fine mesh sieve, discarding any clumps.
- Then, pour the sugar back into the processor and sift it back into the bowl once more, discarding any clumps as before.
- Add the flour and salt to the food processor and pulse 15 times, then sift it into a separate bowl, pour it back into the processor, and sift it once more after discarding any clumps.
- In the bowl of a stand mixer or a regular large bowl, beat the egg whites and cream of tartar at medium speed until foamy.
- Gradually add 3/4 cup of sugar, a tablespoon at a time.
- Stir in the vanilla extract and continue beating until stiff peaks form.
- Gently fold the flour mixture into the egg whites a third at a time. (Do not overmix or the air will escape, and the cake won’t be fluffy. Simply fold it in until just combined.)
- Spoon the batter into an ungreased angel food cake pan and gently smooth the top. (It must be ungreased so that the cake can grab onto the sides as it bakes, since there is so little flour to help it rise and hold its shape.)
- Invert the pan immediately after baking and let the cake cool completely for about 2 hours. (Inverting it keeps the cake from collapsing in on itself.)
- Use a thin icing spatula or knife to work around the edges to loosen the cake, then remove it.
- Serve slices with fresh whipped cream, homemade raspberry sauce, and fresh mint if desired.
Notes
This angel food cake can be stored tightly covered at room temperature for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
