This Homemade Classic Angel Food Cake is sweet, light, and soft like a cloud. Every bite melts in your mouth. What might look plain, is exceptional in taste and texture!
My kids went back to school today. So, I guess that means summer is over? But technically it’s not. And the high today is supposed to reach 105 degrees. So, I’m still obsessing over Lemon Curd and No-Bake Blueberry Cheesecake Parfaits. And Angel Food Cake.
Angel Food Cake is like no other. It’s light, airy, slightly sticky, with a fluffy interior, and golden-crackled exterior, and has just the right amount of sweetness. It is void of butter, oil, egg yolks, and frosting, and yet delivers amazing flavor. Plus, it’s low-fat! It’s a cake anomaly.
Have you ever made it? A lot of people think it’s complicated, so they would rather just buy it and not deal with the hassle. But I assure you, it’s actually really easy. Plus homemade, like most things, is so much better! The perfection is in the details, which have to be followed exactly.
Tips for making perfect Angel Food Cake
1. While some Angel Food Cake recipes call for cake flour and granulated sugar, my recipe uses all-purpose flour and powdered sugar. And the combination is incredible. Those two ingredients must be sifted together. And you must do it twice.
2. When separating your eggs, make certain there is no trace of yolk in the bowl that holds the whites. This could prevent your egg whites from forming peaks when beaten.
3. Your egg whites need to be at room temperature.
4. Whip the egg whites until stiff glossy peaks form.
5. You will need a nonstick 10-inch tube pan to make this Angel Food Cake recipe. (This is the tube pan I own.) Do not use a bundt pan or any other type of cake pan. Angel food cake relies on a tube pan’s flat bottom and straight edges for optimal results. Some tube pans are built with little feet, which helps the upside-down cooling process, and eliminates the need to cool on a wire rack. If your tube pan does not have feet, that’s ok – just simply invert the pan onto the neck of a glass bottle.
6. DO NOT grease the pan. It might not sound right, but trust me – avoid the urge to use nonstick spray, butter, or anything! Yes, the batter will cling to the sides of the ungreased pan as it bakes, but this actually helps it rise, cool, and achieve that brilliant height and volume Angel Food Cake is known for.
7. Make certain your tube pan is completely dry before adding your batter. Any moisture can prevent it from rising properly.
8. Angel Food Cake needs to cool upside-down. Those egg whites we beat? They are the reason for this cake’s cloud-like texture and they are fragile right after baking. If you cool it upright, the cake’s own weight will crush itself and ruin that airiness and gorgeous height.
9. After the cake is completely cooled, you’ll need to run a thin, dull knife around the edges to release it. You might also need to tap the tube pan on the counter several times to help loosen it.
10. When cutting Angel Food Cake, use a sharp, serrated knife and a gentle sawing motion – like you would with freshly baked bread. By using a regular knife and cutting straight down, you’ll squish the delicate cake.
Can I make this ahead and freeze it?
Yep! (Although nothing is like fresh.) Angel food cake can be prepared one day in advance. Cool completely, remove from the tube pan, cover with plastic wrap, and keep at room temperature in an airtight container.
To freeze it, wrap either the entire cake or individual slices in plastic wrap, tightly. Then place in a freezer-safe bag or container and freeze for up to 3 months. Thaw the wrapped cake in the refrigerator overnight and bring to room temperature before serving.
Angel Food Cake doesn’t need frosting or a topping – it’s so delicious all on its own. But I do love it with a little homemade whipped cream, fresh berries, or strawberry sauce!
Don’t let all of these instructions turn you off! It’s so worth it, I promise. It’s a finicky cake, but it’s not difficult. Once you make it the first time, you will make it again and again!
Other CLASSIC DESSERTS we love!
Homemade Classic Angel Food Cake
- 10 large egg whites , room temperature
- 1 cup powdered sugar
- 1 cup all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
- fresh berries or strawberry sauce , for serving
- Place egg whites in a large bowl; let stand for 30 minutes to reach room temperature.
- Preheat oven to 350 degrees F.
- In another large bowl, sift the powdered sugar and flour together, twice. Set aside.
- Add cream of tartar, vanilla extract, almond extract, and salt to the egg whites; beat on medium speed with an electric mixer until soft peaks form. Gradually add in the granulated sugar (2 tablespoons at a time), beating on high until stiff glossy peaks form and sugar is dissolved.
- With a spatula, gradually fold in the flour mixture gently, 1/2 cup at a time.
- Gently pour batter into an ungreased, nonstick 10-inch tube pan. Tap a few times on the countertop to remove any air pockets.
- Bake on the lowest oven rack for about 35-38 minutes or until the cake is lightly browned and entire top appears dry.
- Immediately invert pan onto a cutting board or baking sheet and let sit upside-down, allowing to completely cool, about 3 hours.
- Flip right side up again and run a dull knife around the side and center tube of the pan.
- Carefully remove from the pan.
- Slice and serve on its own or with your choice of whipped cream, fruit sauce, or fresh fruit.
- The perfection of this cake is in the details, which have to be followed exactly! Please read the TIPS in this article to ensure your cake turns out with optimal results.
- Angel food cake can be prepared one day in advance. Cool completely, remove from the tube pan, cover with plastic wrap, and keep at room temperature in an airtight container.
- To freeze it, wrap either the entire cake or individual slices in plastic wrap, tightly. Then place in a freezer-safe bag or container and freeze for up to 3 months. Thaw the wrapped cake in the refrigerator overnight and bring to room temperature before serving.
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