Homemade Angel Food Cake Recipe

I used to think I wasn’t a fan of angel food cake. Too many of the grocery store versions taste bland and sponge-like in not a good way. Then I tried making it at home from scratch and my mind was completely changed. Angel food cake is renowned for its light, airy texture achieved by whipping egg whites to stiff peaks and using cake flour to keep the batter delicate. It’s naturally low in fat and the opposite of dense, buttery pound cake and the perfect summer dessert for anyone who prefers more of a fluffy, cloud-like cake texture. This homemade cake pairs wonderfully with a variety of garnishes like fresh fruit, lemon curd, raspberry sauce, homemade whipped cream, or even a scoop of your favorite ice cream. The use of a tube pan with straight sides and a removable bottom ensures the cake bakes evenly and maintains its shape, and cooling the cake upside down helps prevent it from collapsing, preserving the signature fluffy texture. For more deliciously light and delicate cake recipes, check out my Red White and Blue Berry Trifle, Summertime Strawberry Shortcake, Tropical Pineapple Sponge Cake, Easy Coconut Cake From Scratch, and Easy No-Bake Strawberry Tiramisu!

Why We Love This Recipe

It’s incredibly light and fluffy, thanks to the whipped egg whites that create air bubbles and give the cake its signature airy texture. This angel food cake recipe is easy to follow, making it perfect for both novice and experienced bakers. It’s relatively low in fat compared to other cakes, as it uses no butter, oil, or egg yolks!

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full recipe instructions.

Cake Flour – Provides a fine, soft texture, essential for the cake’s airy consistency. Substitute with a mix of all-purpose flour and cornstarch if needed. Granulated Sugar – Sweetens the cake and helps stabilize the egg whites. You can use superfine sugar for easier incorporation. Salt – Enhances the overall flavor without being noticeable. Egg Whites – Provides the signature fluffiness in the structure and volume of the angel cake. Use room temperature egg whites for best results. Cream of Tartar – Stabilizes the egg whites, helping them hold their shape. Vanilla Extract – Adds a subtle, sweet aroma. Use pure extract for the best flavor. Almond Extract – Adds a hint of nutty sweetness that complements the vanilla.

How to Make Homemade Angel Food Cake

Tips for Success

Make sure all your ingredients, especially the egg whites, are at room temperature. This ensures they whip up to their fullest volume. When incorporating the flour mixture into the beaten egg whites, fold gently to avoid deflating the batter. Overmixing can result in a dense cake. Always use an ungreased tube pan. The batter needs to cling to the sides of the pan to rise properly. The cake is done when it springs back lightly to the touch. Avoid opening the oven door frequently, as this can cause the cake to collapse.

Substitutions and Variations

Substitute cake flour with a mix of all-purpose flour and cornstarch (1 cup minus 2 tablespoons of flour + 2 tablespoons of cornstarch). Replace almond extract with lemon or orange extract for a citrusy flavor. Use superfine sugar for easier incorporation into the egg whites. Experiment with different toppings like chocolate ganache, caramel sauce, or a dusting of powdered sugar.

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Originally posted on The Recipe Critic. Top the cake with homemade sweetened whipped cream. The rich, creamy topping adds a delightful contrast to the cake’s texture. Serve a slice of angel food cake with a scoop of ice cream for a classic, indulgent dessert. For a tangy twist, add a dollop of lemon curd. Its bright, citrusy flavor pairs wonderfully with the cake’s sweetness.