Homemade Angel Food Cake
A light and spongy classic dessert, this Homemade Angel Food Cake is better than any store-bought cake! Super easy to bake up and easy to serve!
A CLASSIC CAKE RECIPE
When it comes to cakes you can’t get any more classic than this Homemade Angel Food Cake. This has been one of those recipes that I have been making since I began baking because it is such a simple recipe to learn and master for the most novel baker. Everyone seems to love it so it is a great dessert to bring to any and all gatherings! I really love to use it as a base for strawberry shortcake! I promise you this cake will knock your socks off! It is nowhere near like those cardboard tasting angel food cakes at the grocery store!
FREQUENTLY ASKED QUESTIONS:
Because it is sweet, light and airy, it could be the food of the angels. Or some say because it is so light, angels could eat it and not be weighed down in flight.
A tube pan is sort of like a bundt pan but it has a flat bottom and sides that angle out with a center that is removable. This pan is required to make this cake, do not try to make this in a bundt pan. You can easily find a tube pan on Amazon for cheap.
This helps the cake set and not deflate in on itself.
If you are looking to cut calories and fat but still want something sweet, angel food cake is a great dessert to have!
There is one main difference between the two. In angel food cake, you only use the egg whites. In sponge cake, you use the egg yolks and whites. This is how angel food cake gets its lighter texture and sponge cake is a bit more dense.
This can be stored in an airtight container or cake container at room temperature where it will keep for 5 days.
This cake can be frozen. Wrap the cake in plastic wrap and then a layer of foil and place in a freezer container if possible and it will keep for up to 4 months. Defrost at room temperature until thawed then enjoy.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- granulated sugar
- all-purpose flour
- fine sea salt
- egg whites
- cream of tartar
- vanilla extract
- almond extract, optional
HOW TO MAKE A HOMEMADE ANGEL FOOD CAKE:
Preheat the oven to 325°F. Place the sugar in a food processor. Turn the food processor on and let it run for 2 minutes.
Take half of the sugar along with the flour and salt, sift it twice into a large bowl. Set aside.
Place the egg whites into the body of a stand mixer with the whisk attachment along with the cream of tartar.
Place the mixer on medium speed and very slowly pour the remaining sugar in while the mixer is running.
Once all of the sugar is added, place the mixer on medium-high speed and whip until soft peaks for 2-4 minutes. Stir in the extracts.
Take the bowl off of the mixer and in four batches, sift the flour mixture over the egg whites.
Once sifted, gently fold it in, do so so you don’t deflate the egg white.
Once all the flour is mixed in, add the batter to a 10-inch ungreased tube pan. Gently shake the pan back and forth so the batter evens out and is almost smooth on top.
Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
Take the pan out of the oven and immediately flip it upside down on top of a cooling rack. Let it cool for 3 hours like this. Run a thin knife along the edge of the pan and invert the pan again, give it a few taps until the cake releases from the pan.
Let cool completely, use a sharp serrated knife to slice and serve.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Homemade Angel Food Cake
Ingredients
- 1 ¾ cups granulated sugar
- 1 cup all-purpose flour
- ½ teaspoon fine sea salt
- 12 large egg whites room temperature
- 1 ½ teaspoons cream of tartar
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract optional
Instructions
- Preheat the oven to 325°F.
- Place the sugar in a food processor. Turn the food processor on and let it run for 2 minutes.
- Take half of the sugar along with the flour and salt, sift it twice into a large bowl. Set aside.
- Place the egg whites into the body of a stand mixer with the whisk attachment along with the cream of tartar.
- Place the mixer on medium speed and very slowly pour the remaining sugar in while the mixer is running.
- Once all of the sugar is added, place the mixer on medium-high speed and whip until soft peaks for 2-4 minutes.
- Stir in the extracts.
- Take the bowl off of the mixer and in four batches, sift the flour mixture over the egg whites.
- Once sifted, gently fold it in, do so so you don’t deflate the egg white.
- Once all the flour is mixed in, add the batter to a 10-inch ungreased tube pan.
- Gently shake the pan back and forth so the batter evens out and is almost smooth on top.
- Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
- Take the pan out of the oven and immediately flip it upside down on top of a cooling rack. Let it cool for 3 hours like this.
- Run a thin knife along the edge of the pan and invert the pan again, give it a few taps until the cake releases from the pan. Let cool completely, use a sharp serrated knife to slice and serve.
Notes
- Make sure that you use a tube pan for this.
- You can top with various toppings, see above for some ideas.
- This can be flavored with other extracts if desired.
- The almond extract is optional in this recipe.
- This can be frozen, see above on how to do that.
- Using a serrated knife is the best way to cut this cake.
- Make sure that you gently fold the flour into the egg whites, otherwise the cake may not turn out.
- This needs to cool upside down to prevent it from deflating.
- This can be frozen, see above on how to do that.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Would you kindly know how much cocoa powder to make a chocolate Angel food? Unsweetened correct? Thank You!!!
I haven’t tested it but I would say about 1/4 cup unsweetened cocoa powder. 🙂