Angel Food Cake

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This Angel Food Cake recipe is easy to make from scratch and can be enjoyed plain or with toppings. It’s sweet, light, and soft like a cloud where every bite melts in your mouth. What might look plain is exceptional in taste and texture.

Prep Time20

Cook Time35

Cooling + Room-Temp Eggs3 30

Total Time4 25

Course: Dessert

Cuisine: American

Keyword: angel food cake recipe, homemade angel food cake

Servings:

Ingredients

10 large egg whites room temperature
1 cup powdered sugar
1 cup all-purpose flour
1½ tsp cream of tartar*
1½ tsp vanilla extract
½ tsp almond extract
¼ tsp coarse salt
1 cup granulated sugar

Instructions

Place egg whites in a large bowl; let stand for at least 30 minutes to reach room temperature.
Preheat oven to 350°F.
In another large bowl, sift the powdered sugar and flour together, twice. Set aside.
To the bowl with the egg whites, add cream of tartar, vanilla extract, almond extract, and salt; beat on medium speed with an electric mixer until soft peaks form. Gradually add in the granulated sugar (2 tbsp 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, ½ 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.

Video

Notes

*Cream of tartar is an acidic dry powder (found where the spices are) and is a key ingredient when making angel food cake. It not only helps stabilize the whipped egg whites, but it also gives the cake its distinctive chew, which occurs because cream of tartar prevents sugar in the batter from crystallizing into crunchiness. There is no substitute.

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