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Angel Food cake with strawberries and blackberries on a cake pedestal.
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5 from 11 votes

Angel Food Cake

This homemade angel food cake is my all-time favorite cake to make and eat. Growing up I always requested this cake along with strawberries and whipped cream for my birthday. It is pretty easy to make using just 6 ingredients with an optional 7th. If I can do it, you can do it. Let's get baking!
Prep Time25 mins
Cook Time45 mins
Cooling Time1 hr 30 mins
Total Time2 hrs 40 mins
Course: Cakes
Cuisine: American
Keyword: airy, light, pillowy, soft, sponge, sweet
Servings: 16 people
Calories: 129kcal
Author: Matt Taylor

Equipment

  • Tube Cake/Angel Food Cake Pan
  • Food processor
  • Spatula
  • Cake spatulas
  • hand or stand mixer
  • spoon
  • glass

Ingredients

  • 1 3/4 cups of granulated sugar or fine sugar 350g
  • 1/4 tsp salt 1g
  • 1 cup of cake flour 115g
  • 1 1/2 cups of egg whites about 10 to 12 large eggs (approx. 350ml)
  • 1 1/2 tsp. cream of tartar 5g
  • 1 tsp. vanilla extract 5ml
  • 1/4 tsp. almond or orange extract 1ml
  • Fruit for toppings whipped cream, etc.

Instructions

  • Begin by separating the egg whites from the yolks into a measuring cup until you have 1 1/2 cups worth. Save the yolks and use them in other recipes if you like. Allow the egg whites to come to room temperature, about 30 minutes. Make sure there is no yolk in the egg whites.
  • Preheat the oven to 350 F/176 C. With the rack in the middle position.
    Add the sugar to a food processor. Pulse and blend for about a minute to produce a super fine/caster sugar. Pour about a cup of it into a measuring cup and set that cup aside for later.
  • Now add the salt and the cake flour to the remaining sugar in the food processor. Blend for 20 to 30 seconds.
  • Pour the egg whites in a large bowl. Mix with a hand mixer or the stand mixer until frothy. Then add in the cream of tartar and the extract/s. Mix until the egg whites double or triple in volume.
  • Continue beating the egg whites. While beating the egg whites add the cup of sugar about a tablespoon at a time allow it to mix in before adding the next tablespoon. After the sugar is incorporated keep beating until you get soft peaks. When you pull up the beaters, a peak should form and then curl over a little bit. Those are soft peaks.
  • Now, add about 1/3 of the flour mixture and fold it into the egg whites with a spatula. Do not stir, just keep folding the batter in on itself until there is no dry flour left. Then repeat with the next third, etc. Until the flour mixture is all incorporated.
  • Now add the batter to an ungreased Angel Food Cake/Tube Cake pan. Make sure it is ungreased! Then run a butter knife through the batter in circles and zigzags to help it settle and break up any large air pockets.
  • Place the cake in the oven, middle rack position, and bake it for 35 to 45 minutes, until a bamboo skewer comes out clean. It will be nice and golden brown on top, and probably have cracks, which is completely normal.
  • When the cake comes out of the oven use oven mitts and flip the cake over and set the middle part on a flipped over glass. It will balance fine on it. Allow the cake to cool upside-down for 1 to 2 hours.
  • Once the cake has cooled it can be removed from the pan. Run a cake spatula, butter knife, or something along the edge of the cake all around. Then do the same with the inside part of the cake. Push the cake up from the bottom, if that middle piece separates, which they often do. Then run the knife or spatula underneath the cake to loosen it.
    Flip the cake over onto a cake pedestal or plate or cake board, and you are done. Awesome!
  • Now use a bread knife or other serrated knife and serve up a slice or two or three. Serve it with berries, whipped cream, etc. Enjoy!

Video

Notes

Note: These nutritional facts only pertain to the cake by itself, and not any adding toppings like berries and whipped cream. 
Tip: Store it in an airtight container or wrapped in plastic wrap for a few days at room temperature or about a week in the fridge. It can also be frozen for 4 to 5 months.
Tip: For a gluten-free version use all-purpose gluten-free flour, but only 3/4 of a cup, and then 1/4 cup of cornstarch. 
List of nutritional facts for angel food cake