A homemade angel food cake recipe that’s been tested and perfected with a dreamy, delicate crumb and airy texture that’s like sinking your teeth into a cloud of cake!
Why this recipe works
This homemade angel food cake recipe has been around since 2012 which is when I first shared it on my blog, though it’s been a staple long before that as well. If you’ve yet to dabble your toes in the world of making angel food cake from scratch, this recipe has the sturdy, old reliable bones to get you up and running.
It’s light, airy, tall, and definitely dreamy in all its glory – much like a classic chiffon cake. For some reason, it’s a recipe people shy away from when it comes to baking cakes from scratch. It certainly beats the store-bought kind by a mile and isn’t as intimidating as you might think.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
EGG WHITES – Make sure you let the egg whites sit for 30 minutes at room temperature before you whip them. Egg whites are imperative to the success of this recipe. They work as the leavening agent that gives the cake its rise. Don’t toss your egg yolks, use them to make lemon meringue pie bars or creme brulee!
CREAM OF TARTAR – Cream of tartar will help stabilize the egg whites leaving you with a fluffy, light cake.
SUGAR – You’ll need both granulated sugar and powdered sugar here. The combination of the two makes this recipe just right!
EXTRACTS – A mixture of vanilla extract and almond extract gives it that signature angel food cake taste.
How to Make Angel Food Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Measure egg whites, adding or removing whites as needed to equal 1 1/2 cups. Place in a mixing bowl and let stand at room temperature for 30 minutes.
- Preheat oven to 350F.
- Meanwhile, sift powdered sugar and flour together three times; set aside.
- Add the cream of tartar, both extracts, and the salt to the egg whites and beat on high speed using an electric mixer. Gradually add the granulated sugar, beating until sugar is dissolved and stiff peaks form.
- Fold the flour mixture into the egg white mixture, 1/4 cup at a time. Gently spoon into an ungreased 10 inch tube pan. Cut through the batter with a knife to remove air pockets.
- Bake at 350 degrees F for 40-45 minutes or until the cake springs back when lightly touched. Immediately invert the pan. Cool completely before removing the cake from the pan.
Frequently Asked Questions & Expert Tips
You can whip up a simple glaze with sifted powdered sugar and milk. Add a tablespoon of milk to a cup of powdered sugar and stir. Adjust the ingredients as needed to make your glaze thinner or thicker until you reach your desired consistency.
Homemade angel food cake is best enjoyed fresh, however, leftovers can be stored in an air-tight container such as a cake carrier or wrapped well in plastic wrap followed by a layer of aluminum foil. Be sure to cover the entire cake so it is not exposed to air. Store the cake at room temperature.
Yes, you can freeze angel food cake, but do note that freezing it can sometimes lead to dry cake. To do so, wrap it well in plastic wrap followed by a layer of aluminum foil. Pop it in a large freezer-safe bag and freeze for up to 2 months. You can freeze the cake whole or sliced. Wait to add any garnish until just before eating.
Yes, you can prepare the cake a day in advance, wrap it well with plastic wrap, or secure it in an air-tight container kept at room temperature until ready to serve. This cake is best eaten fresh or the day after making it.
Serving Suggestions
Homemade angel food cake can be made with or without a simple powdered sugar glaze, or dress her up with a dusting of powdered sugar and fresh berries. This cake is fantastic cubed and added to strawberry shortcake trifle or lemon blueberry trifle among many, many others but is also a pretty cake to serve up with coffee or tea in the morning.
More Cake Recipes
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Homemade Angel Food Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 12 egg whites
- 1 ¼ cups powdered sugar
- 1 cup all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
- 1 cup granulated sugar
Things You’ll Need
Before You Begin
- Make sure you let the egg whites sit for 30 minutes at room temperature before you whip them. Egg whites are imperative to the success of this recipe. They work as the leavening agent that gives the cake its rise.
- Cream of tartar will help stabilize the egg whites leaving you with a fluffy, light cake.
Instructions
- Measure egg whites, adding or removing whites as needed to equal 1 1/2 cups. Place in a mixing bowl and let stand at room temperature for 30 minutes.
- Preheat oven to 350F.
- Meanwhile, sift confectioners' sugar and flour together three times; set aside.
- Add the cream of tartar, both extracts, and the salt to the egg whites and beat on high speed using an electric mixer. Gradually add the granulated sugar, beating until sugar is dissolved and stiff peaks form.
- Fold the flour mixture into the egg white mixture, 1/4 cup at a time. Gently spoon into an ungreased 10 inch tube pan. Cut through the batter with a knife to remove air pockets.
- Bake at 350 degrees F for 40-45 minutes or until the cake springs back when lightly touched. Immediately invert the pan. Cool completely before removing the cake from the pan.
Expert Tips & FAQs
- Homemade angel food cake is best enjoyed fresh, however, leftovers can be stored in an air-tight container such as a cake carrier or wrapped well in plastic wrap followed by a layer of aluminum foil. Be sure to cover the entire cake so it is not exposed to air. Store the cake at room temperature.
- Freezing – Do note that freezing it can sometimes lead to dry cake. To do so, wrap it well in plastic wrap followed by a layer of aluminum foil. Pop it in a large freezer-safe bag and freeze for up to 2 months. You can freeze the cake whole or sliced. Wait to add any garnish until just before eating.
- Make Ahead – you can prepare the cake a day in advance, wrap it well with plastic wrap, or secure it in an air-tight container kept at room temperature until ready to serve. This cake is best eaten fresh or the day after making it.
- To Make a Glaze – easily whip up a simple glaze with sifted powdered sugar and milk. Add a tablespoon of milk to a cup of powdered sugar and stir. Adjust the ingredients as needed to make your glaze thinner or thicker until you reach your desired consistency.
Nutrition
This post originally appeared here on August 1, 2012 and has since been updated with new photos and expert tips.
Amanda Davis
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Jennie Helmick says
Can you use the egg whites in a carton in the dairy isle?
Amanda Davis says
We have not tested that with this recipe, so I cannot say for sure. However, should you decide to experiment we would love to hear your results!
Sue LaPointe says
The boxed angel food cake mixes I usually use state to move the oven rack down to t he lowest level. This cake looks amazing and simple to make. Where do you leave the oven racks with a homemade cake please?
Peter Miks says
Most recipes will tell you to bake on the bottom rack. That’s how I have baked mine for years.
Lexy bae says
Hi Amanda. Do we need a tube pan? I’m making a quarter of the recipe to put in your trifle, so can I use a 6 inch pan?
Amanda Formaro says
I haven’t done that myself, but I think it should be fine!
Amberina says
How do you make your glaze?
Amanda Formaro says
it’s just a simple powdered sugar and milk combo. Just add a tablespoon of milk to a cup of powdered sugar and stir. Adjust either of the ingredients to change the consistency (thinner or thicker).
Elaine says
Thanks for mentioning the glaze. I remember that my maternal grandmother loved angel food cake and always made a strawberry glaze. I had looked up glaze recipes online, but they were more like syrups. Your simple glaze was exactly what I was looking for. I used pureed fresh strawberries instead of the milk. It gives it a nice pink color.
Amanda Formaro says
Thanks Elaine, so glad it was helpful! :)
kaymay says
This was the first angel food cake I have ever made. I did not have cream of tarter or almond extract so I left that out and ended up using cake flour. It turned out great! Everyone loved it. Thank You!!
Amanda Formaro says
So glad it all worked out and you enjoyed it kaymay!
chay reyes says
Hi Amanda. How did you do the glazed icing?
Amanda Formaro says
Hi Chay! it’s just a mixture of sifted powdered sugar and small amounts of milk added until you get the right consistency. For each cup of powdered sugar, start with 1/2 tablespoon of milk, mix, then add little bits of milk until you get it just right :)
georgia martin says
i am confused.. if you sift the sugar, powdered sugar and flour together 3 times, how do you add the sugar and flour separately?
Amanda says
Hi Georgia :) The instructions state to sift the powdered sugar and the flour together. The granulated sugar is added later. The instructions do not say to sift all three. Hope that helps! :)
Brenda @ a farmgirl's dabbles says
I haven’t made an angel food cake for a few years, now I want some!! And I’ve never glazed one, like you did – looks delicious!
Avanika {Yumsilicious Bakes} says
This looks amazing. Good on you for having such a great relationship with your MIL. I really need to go get a tube pan for myself :)
sara says
Gorgeous! I definitely need to get a tube pan! :)
Amanda says
Thank you Sara!
Maria says
I want a piece! One of my favorite cakes!
Cathy @ Noble Pig says
It looks beautiful with the icing. I have never made homemade Angel Food, do find it’s superior to store bought?
Amanda says
Most definitely. Store bought is good, but homemade just tastes fresher. Love it!
Katrina says
What are you planning to do with 12 egg yolks? ;)
Amanda says
I actually used about 10 frozen egg whites for this, just allowed them to thaw all the way and added two more :)
Carrie Jo says
I am using this for the leftover egg yolks :)
http://allrecipes.com/Recipe/Gold-Cake/Detail.aspx
Amanda says
Yum!
chay reyes says
I would like to share that when my mother used to make what we call in the Philippines “Leche Flan” (custard dessert) with egg yolks, she bakes an Angel Cake right after. :-)
http://panlasangpinoy.com/2009/07/02/leche-flan/
Amanda Formaro says
Oh my goodness! Those look amazing!