Quick and easy angel food cake recipe from scratch, requiring simple ingredients. It has a wonderful light, airy fluffy texture. Top it off with whipped cream, glaze, frosting, fresh fruits and enjoy it at Summer parties.
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This is a classic family recipe that's been passed along generations. I know that some people are intimidated by making this at home because if the recipe is not followed properly, the cake can deflate but this is a super detailed post and nothing will go wrong.
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Origins
This is a white, light, fluffy and airy cake that's made with only egg whites rather than full eggs. It's usually served with whipped cream and fresh berries. Based on my research, it became popular in the late 19th century. Some people say that its fluffy white texture resembles the "food of the angels" and that why it got this name.
Key ingredients
- Cake flour- You can easily make this at homemade if you don't have it on hand. I have linked to my recipe in the recipe card below.
- Sugar- Only granulated sugar works best in this recipe.
- Cream of tartar- This ingredient simply cannot be omitted. It helps with the overall texture and the flavor. A small but might ingredient.
- Egg whites- Please make sure you separate eggs properly and ensure no yolks make their way into the batter.
- Vanilla and almond extracts- These add a lovely aroma and flavor.
How to make easy angel food cake recipe from scratch?
- Whisk together flour, sugar and salt.
- Beat the egg whites, cream of tartar and extracts until peaks form.
- Pour batter in un-greased cake pan.
- Bake
- Invert the pan and let the cake cool
- Invert it back again and top it off with frosting, glaze, fruits e.t.c.
Tips and techniques
- Don't grease the cake pan or the batter will not rise well.
- You must use a tube pan and not a bundt pan because the tube shape really helps with the baking and the classic appearance of this cake. I highly recommend using a 2 piece angel food pan. This makes it easier to remove the cake from the pan.
- You must use cake flour. You can easily make it at home with just 2 ingredients. That’s what gives this cake its delicate texture.
- Don't add any yolks in this recipe. Take a lot of care when separating the egg yolks and whites to prevent contamination or else the cake will not rise properly.
- You can play around with different extracts and use whichever ones you like.
- The cake must fully cool down before you remove it from the pan.
- The cake must fully cool down before you top it off with any icing, glazes or fruits. I only suggest doing this just prior to serving so that the cake doesn't absorb too much moisture.
- Please don't skip cream of tartar. You will not achieve the same results like me.
- If you use gluten free flour like Bob's Red Mill brand, you can easily make a gluten free version.
Variations
- To make pineapple version- Top off the cake with whipped cream or American Buttercream Frosting and sliced pineapples.
- To make strawberry flavor- Top off this cake with whipped cream or American buttercream frosting and fresh strawberries.
- To make lemon flavor- Use lemon extract and lemon zest and top it off with lemon glaze or lemon frosting.
- To make pumpkin version- Use pumpkin pie spice and top it off with pumpkin frosting.
- For a chocolate version- Top off with chocolate ganache or Chocolate Buttercream Frosting.
- Cake topping options include- Blackberry buttercream frosting, Strawberry buttercream frosting or Mango frosting or even Orange buttercream frosting, Fresh fruits (Especially berries) with whipped cream, Jams and preserves, Glaze, Ganache, Nutella syrup, Caramel sauce, Apple pie filling, Cherry pie filling, Lemon curd.
Why didn't my cake rise? Why did it fall or sink?
- You may have over-mixed the batter, causing the egg whites to deflate.
- Some egg yolks may have gotten mixed into the egg whites and that may have affected the batter.
- You might have greased the pan. It cannot be greased or else the cake will not rise! The batter sticks to the sides as it rises during baking.
- You may have removed it from the oven before it was fully baked, causing it collapse as it cooled.
How to cut this cake?
- Chill the cake in the freezer for at least 30 minutes before slicing it.
- Use a serrated knife or else the cake slice with compress and "squish" with the pressure.
- Clean the knife after each cut so as to avoid cake buildup and get clean slices.
- Some people also like to use dental floss to make even slices.
How to tell if this cake is done baking?
- Insert a toothpick or wooden skewer in the cake and if it comes out clean, your cake is done. This is my preferred method.
- OR Tap the top of the cake gently and if it springs back, the cake is fully baked.
Recipe FAQs
Angel cake is made with just egg whites and has a lighter texture but sponge cakes are richer because they are made with whole eggs (egg yolks and egg whites).
No. The tube shape of the pan allows even baking and helps create the classic appearance of this cake and it also allows easy removal of the cake since the pans are designed a certain way.
Cool the cake upside down so that it keeps its volume. Once the cake has cooled down completely, flip it back. Run a knife around the center tube and the outer edge of the cake pan and remove the cake.
Storage
- Refrigerate- Store it in a sealed container in the fridge for up to 3 days.
- Freeze- In a sealed freezer bag for up to 1 month.
- Room temperature- This cake can stay out for 1 day in a covered container or box.
- Make ahead- This can be made 1-2 days in advance.
More classic cakes
I shared this recipe a few weeks ago at Recipe Girl's blog.
Recipe
Angel Food Cake
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Ingredients
- 1 cup Cake flour
- 1.5 cups Granulated sugar
- ¼ teaspoon Salt
- 12 Egg whites From large eggs, Room temperature
- 1.5 teaspoon Cream of tartar
- 1 teaspoon Vanilla extract
- ½ teaspoon Almond extract
- 1 cup Blueberry pie filling
Instructions
- In a mixing bowl, whisk together the cake flour, sugar and salt. Keep aside.
- In another mixing bowl, beat the egg whites, cream of tartar, vanilla extract and almond extract for 5 to 7 minutes, OR until stiff peaks form.
- Use a spatula to gently fold the dry ingredients into the egg white mixture.
- Pour the batter evenly into an UN-GREASED angel food cake pan.
- Bake at 350 degrees for about 40 minutes OR until the top is golden brown and there are some cracks. The top should spring back with a gentle touch.
- Once the cake is fully baked, invert the pan upside down and let it cool down completely. Run a knife around the cake gently and remove it from the pan.
- Top it off with blueberry pie filling and serve immediately.
Video
Notes
- Real all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Amanda
These are absolutely amazing, great job!
Dorothy
My grandmother used to make the best angel food cake! This makes me think of her! Can't wait to make this cake!
Erin Dee
This angel food cake looks so light and delicious! Great job!
Jen
This is my mother's favorite dessert! I'm going to make this for her for Mother's Day!
Toni
This looks so soft and delicious! I am sure this will be a huge hit in my house!
amanda livesay
Angel food cake is my favorite! Your recipe looks perfect!
Judylynn
Thank you so much for this recipe! This was my first made from scratch angel food cake and it was LOVED by my whole family! It's light and sweet with a wonderful texture. I read ALL your tips (a must!) and followed your recipe exactly (even made my own cake flour) and it was perfect! Can't wait to make it again!
Donna Brown
Hi in the recipe you called for cake flour and you said that you can make it at home if you didn't have any could you tell me what those ingredients are. Since I have a lot of flour and didn't want to run to the store for just cake flour.
Thanks Donna
Abeer Rizvi
The cake flour is a clickable link in the recipe card. If you click on that, I have a whole post on the making cake flour at home and other details. Hope you find it helpful
Kate
Do you have any suggestions on what to use the leftover yolks for? I'd love to make this, but do not want to waste 12 yolks.
Abeer Rizvi
You can use it in pudding: https://cakewhiz.com/homemade-vanilla-pudding-recipe/
Amy
I made home made of fashion vanilla ice cream. The recipe I use cake for 12 egg yolks! It's perfect!!
Chloe R.
What is the recipe for the 2 ingredient cake flour? I love how thorough your recipe and blog post are! I'm looking forward to making cupcakes of this for Valentine's day
Abeer Rizvi
Thank you. I am happy to hear you find these posts helpful. The blueberry pie filling and the cake flour are both clickable in the recipe card and will take you to the relevant recipes: https://cakewhiz.com/how-to-make-homemade-cake-flour/
Rachael
Can I use Egg Whites from a carton? I really don't have anything that I can use the yolks for and I don't want to waste them. Love your blog!!
Abeer Rizvi
Yes, you can. Just make sure there are no additives. There are some weird brands out there.
Christy
I’m so thankful you posted this! I’m making “cherries in the snow” for Christmas Day dessert and want to use Angel food as the trifle but it’s a scary cake to make! Sounds approachable the way that you explain it even if it’s a ton of eggs! I don’t own a tube pan but I’m going to give a go in an ungreased Bundt and pray. Or maybe springform pans? Tube pan is officially on my kitchen wishlist & I’ve been warned if it’s a fail!
Sharon
Recipe sounds good! I'll hold on to it. Pinned it for making soon hopefully? With the price of eggs in my area at $7 a dozen that will be one expensive angel food cake if it happens to flop would be really disappointing. I've never had a recipe flop on me yet but I think I'll wait for the price of eggs to come down. Then what do you do with all the yolks?? I suppose make a very high protein omelette would be delicious!!
Abeer Rizvi
Hahaha. I hear ya on the prices of eggs. They have been expensive here too. It's a pricey time to be running a baking website.lol. I typically made custard cups and pudding cups with the leftover yolks and top it off with whipped cream and fresh strawberries. Sometimes, I also use the same custards and puddings as a layer in my trifles.
Also, my small batch cut out sugar cookie recipes uses only egg yolks. So, that's another great way to use up those extra yolks.
Lizzy
And here I was looking to use up my egg whites because I've been making creme brulee and need to find ways to use up the egg whites I've never made angle food cake but we shall try.
Abeer Rizvi
You can also use up those egg whites in meringues or pavlova:
meringues: https://cakewhiz.com/meringue-cookies-recipe/
pavlova: https://cakewhiz.com/how-to-make-perfect-pavolva/
Angie
I just tried this recipe. It was a complete success! The cake turned out light and fluffy. I was totally amazed! The taste was spot-on. Delicious! This recipe is a keeper! Thanks for sharing.