This Homemade Classic Angel Food Cake recipe is easy to make and can be served with fruit or on its own. It’s sweet, light, and soft like a cloud. Every bite melts in your mouth. What might look plain, is exceptional in taste and texture!
Prep Time: 20mins
Cook Time: 35mins
Cool Time: 3hrs
Total Time: 4hrs5mins
10largeegg whites, room temperature
1 1/2teaspoonscream of tartar
1 1/2teaspoonsvanilla extract
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 and watch the video 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.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.