Homemade Angel Food Cake Recipe
Angel Food Cake is a light, fluffy dessert that's perfect for any occasion! With its airy texture and sweet flavor, this homemade angel food cake is a crowd-pleaser that will have everyone asking for seconds!
Servings: 12 -14 servings
Ingredients
Cake
- 1 cup cake flour
- 1 ⅔ cups granulated sugar divided
- ¼ teaspoon salt
- 12 large egg whites at room temperature
- 1 ¼ teaspoons cream of tartar
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract
Sweetened whipped cream
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Garnish
- Berries, peaches, or other fresh fruit or lemon curd for garnish
Instructions
- Preheat oven to 375°F.
- Whisk or sift flour, ⅔ cup of sugar, and the salt. Set aside.1 cup cake flour, 1 ⅔ cups granulated sugar, ¼ teaspoon salt
- Beat egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and beat until billowy, soft mounds start to form. Gradually add the remaining 1 cup of sugar, a few tablespoons at a time, over 1 minute. Continue to beat the egg whites until soft, shiny peaks form, about 1 to 3 minutes. Add vanilla and almond extract in the last few seconds.12 large egg whites, 1 ¼ teaspoons cream of tartar, 1 ½ teaspoons vanilla extract, ¼ teaspoon almond extract
- Sift in flour mixture, about 1/3 at a time, folding with 10-15 strokes each time and turning the bowl frequently, until just a few streaks of flour remain. Take care not to stir or beat the batter at this point. Use 10-20 extra folding strokes after the last addition to make sure everything is evenly combined.
- Pour into an ungreased 9 or 10-inch tube pan and smooth the top. Run a knife through the batter to remove air bubbles. Bake for 35 to 40 minutes for 9-inch or 30 to 35 minutes for 10-inch cake, until cake springs back when lightly pressed. Turn the hot cake pan upside down, taking care to leave the cake in the pan. Let it cool in the pan, then once completely cool, loosen from the sides and center tube with a knife and gently release the cake. Bake for 50-60 minutes if using 325 degrees.
- In a large bowl, combine cream, powdered sugar, and vanilla extract. Beat using a hand mixer or stand mixer fitted with a whisk attachment until medium peaks form. Serve slices of the cake with the whipped cream and fresh berries or other fruit.1 cup heavy whipping cream, ½ cup powdered sugar, 1 teaspoon vanilla extract, Berries, peaches, or other fresh fruit or lemon curd
Notes
Storage
- Store: Store leftover angel food cake at room temperature in an airtight container where it will maintain its moisture and fluffy texture for 3-5 days. If you prefer, you can refrigerate the cake for up to a week by placing it in an airtight container to prevent it from drying out.
- Freeze: Wrap the cake tightly in plastic wrap, then place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw at room temperature before serving.
Nutrition
Calories: 254kcal | Carbohydrates: 41g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 112mg | Potassium: 133mg | Fiber: 1g | Sugar: 33g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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