Homemade Angel Food Cake: The Lightest, Most Delicious Dessert Recipe

Homemade Angel Food Cake is a classic dessert that’s surprisingly simple to make and incredibly rewarding to eat. Known for its ethereal lightness and delicate sweetness, this cake is a cloud-like treat that’s perfect on its own or adorned with fresh fruit and whipped cream. My mother cherished this recipe, and it always brings back fond memories of Canadian summers filled with berries. When I introduced this unique, egg-white based cake to my Italian friends, they were amazed by its texture and flavor – a testament to its universal appeal. Whether you’re looking for a stunning centerpiece for a special occasion or a simple yet elegant dessert, homemade angel food cake is guaranteed to impress.

What Makes Angel Food Cake So Special?

Angel food cake distinguishes itself from other cakes through its unique ingredient list and baking method. Unlike many cakes that rely on butter, oil, or egg yolks for richness, angel food cake gets its volume and structure solely from whipped egg whites. This absence of fat is what gives it that signature “angelic” lightness. It also forgoes traditional chemical leaveners like baking powder or baking soda, relying entirely on the air incorporated into the egg whites for its rise. This careful process results in a cake that is not only low in fat but also boasts a tender crumb and a slightly chewy texture, making each bite a delightful experience.

Essential Ingredients for Homemade Angel Food Cake

Creating a perfect homemade angel food cake requires just a few key ingredients, but each plays a crucial role in the final outcome:

Flour: All-purpose flour works well, but for an even more tender crumb, cake flour is recommended. You can easily make a cake flour substitute at home (see instructions below).
Sugar: Fine granulated sugar is ideal as it dissolves easily into the egg whites. The sugar not only sweetens the cake but also stabilizes the meringue, contributing to its structure.
Egg Whites: The star ingredient! Use fresh, room temperature egg whites. Room temperature whites whip to a greater volume than cold ones.
Cream of Tartar (or Lemon Juice): Cream of tartar is traditionally used to stabilize egg whites, helping them whip to stiff peaks and preventing them from collapsing. Lemon juice serves as an excellent substitute, adding a touch of acidity and also aiding in stabilization.
Vanilla Extract: A touch of vanilla extract enhances the delicate sweetness of the cake, adding a warm and inviting flavor.
Salt: A pinch of salt balances the sweetness and enhances the other flavors.

How to Make Homemade Cake Flour Substitute

If you don’t have cake flour on hand, you can easily make your own substitute. For every cup of all-purpose flour, remove two tablespoons and replace them with two tablespoons of cornstarch. Sift the mixture together multiple times (at least twice) to ensure the cornstarch is evenly distributed throughout the flour and to remove any lumps. This homemade cake flour will result in a softer, more tender angel food cake.

Step-by-Step Guide to Baking Angel Food Cake

Making angel food cake might seem intimidating, but following these steps will lead you to success:

Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, salt, and part of the sugar (as specified in the recipe). Sifting these ingredients together multiple times is crucial for a light and airy cake. This removes any lumps and ensures the ingredients are evenly combined.
Whip the Egg Whites: In a large, impeccably clean and dry bowl (any grease will prevent the egg whites from whipping properly), using a stand mixer or hand mixer, beat the room temperature egg whites, lemon juice (or cream of tartar), and vanilla extract on medium-high speed.
Gradually Add Sugar: Once soft peaks form in the egg whites, gradually add the remaining sugar, a little at a time, while continuing to beat. Beat until stiff, glossy peaks form. Be careful not to overwhip at this stage, as it can make the meringue dry. The peaks should be stiff enough to hold their shape but still look moist.
Gently Fold in Flour Mixture: Using a rubber spatula, gently fold in the sifted flour mixture into the meringue in batches (about a quarter cup at a time). It’s essential to fold gently to avoid deflating the egg whites. Overmixing will result in a dense cake. Fold until just combined; a few streaks of flour are okay.
Pour into Tube Pan and Bake: Spoon the batter into an ungreased 9-inch tube pan (angel food cake pan). Do not grease the pan, as the batter needs to cling to the sides to rise properly. Use a knife or skewer to gently cut through the batter in a circular motion to remove any large air bubbles.
Bake to Perfection: Bake in a preheated oven until a toothpick inserted into the cake comes out clean. The cake should be lightly golden brown.
Cool Upside Down: Immediately invert the pan onto a wire rack or bottle to cool completely upside down. This prevents the cake from collapsing as it cools. Leave it upside down until completely cooled, usually about 1-2 hours.
Remove from Pan and Serve: Once cooled, carefully run a thin knife or spatula around the edges of the pan to loosen the cake. Invert it onto a serving plate. Slice and serve as desired.

Expert Tips for Baking the Best Homemade Angel Food Cake

Room Temperature Eggs: Ensure your egg whites are at room temperature. They whip up to a greater volume and create a more stable meringue when they are not cold.
Clean and Dry Bowl: Use a completely clean and dry bowl for whipping the egg whites. Any trace of grease or yolk can prevent the whites from whipping properly.
Stiff Peaks are Key: Beat the egg whites to stiff peaks. To test for stiff peaks, lift the whisk or beater – the peak should stand straight up and not droop. If you gently turn the bowl upside down, the meringue should not slide out (be careful when testing this!).
Gentle Folding: Be extremely gentle when folding in the flour mixture. Overmixing will deflate the egg whites and result in a dense, rubbery cake. Fold just until the flour disappears.
Unglazed Tube Pan: Use an ungreased tube pan. The batter needs to adhere to the sides of the pan to climb and achieve its signature height and airy texture.
Cooling Upside Down is Crucial: Always cool angel food cake upside down. This prevents the cake from collapsing as it cools and sets its structure.

Serving Suggestions and Filling Ideas

Angel food cake is incredibly versatile and can be enjoyed in many ways:

Classic Berries and Cream: The most traditional and delightful way to serve angel food cake is with fresh berries (strawberries, raspberries, blueberries) and a dollop of whipped cream.
Lemon Curd Filling: For a tangy twist, fill your angel food cake with homemade lemon curd. The bright citrus flavor complements the cake’s sweetness beautifully.
Chantilly Cream: A simple Chantilly cream (whipping cream whipped with a touch of sugar and vanilla) is another elegant and light filling option.
Fruit Compote: Serve slices of angel food cake with a warm fruit compote made from your favorite seasonal fruits.
Simply Sliced: Angel food cake is also delicious on its own, lightly dusted with powdered sugar.

Storing and Freezing Homemade Angel Food Cake

Storing: Store leftover angel food cake in an airtight container at room temperature for up to two days, or in the refrigerator for up to one week. To prevent it from drying out, ensure it is tightly sealed.
Freezing: Angel food cake freezes exceptionally well. Wrap the cooled cake tightly in plastic wrap, then in foil, or place it in a freezer-safe airtight container. Freeze for up to four to six months. Thaw at room temperature before serving.

What to Do with Leftover Egg Yolks?

Since angel food cake only uses egg whites, you’ll be left with egg yolks. Don’t let them go to waste! Egg yolks can be used to make:

Custard or Pudding: Egg yolks are the base for rich custards and puddings.
Crème brûlée or Pastry Cream: These classic desserts rely on egg yolks for their creamy texture.
Hollandaise or Béarnaise Sauce: Use yolks to create these rich and emulsified sauces.
Homemade Mayonnaise: Egg yolks are essential for making creamy homemade mayonnaise.
Enriched Pasta Dough: Add yolks to pasta dough for a richer flavor and texture.

Homemade angel food cake is a timeless dessert that’s perfect for any occasion. Its light and airy texture, combined with its delicate sweetness, makes it a truly special treat. Bake a homemade angel food cake today and experience the delight of this classic dessert!

Homemade Angel Food Cake Recipe

By Rosemary Molloy

Homemade Angel Food Cake, an easy delicious made from scratch cake recipe. Best with a simple whipped cream filling and fruits and berries.

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 328 kcal

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Ingredients

FOR THE CAKE

1 cup all-purpose flour or cake flour
¼ teaspoon salt
1 ¼ cups granulated sugar, divided
8 large egg whites, room temperature
½ teaspoon lemon juice or 1 teaspoon cream of tartar
1 teaspoon vanilla extract

TOPPING (Optional)

1 ¼ cups heavy cream or whipping cream
½ cup mascarpone cheese
1 tablespoon powdered sugar
2-3 cups fresh berries of your choice

Instructions

Preheat oven to 350°F (180°C).
For the Cake: In a medium bowl, sift together flour, salt, and ¼ cup of sugar three times.
In a large clean bowl, beat egg whites, lemon juice, and vanilla extract on medium speed until soft peaks form.
Gradually add the remaining 1 cup of sugar, a little at a time, beating until stiff peaks form.
Gently fold in the flour mixture, a quarter cup at a time, until just combined. Do not overmix.
Spoon batter into an ungreased 9-inch tube pan. Gently cut through the batter with a knife to remove air bubbles.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Immediately invert the pan and cool upside down completely.
Once cooled, remove cake from pan and slice into layers or wedges.
For the Topping (Optional): In a medium bowl, beat heavy cream, mascarpone, and powdered sugar until thick and creamy.
Serve cake with topping and fresh berries, if desired.

Video

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Notes

Homemade Cake Flour: For cake flour substitute, remove 2 tablespoons of all-purpose flour per cup and replace with 2 tablespoons of cornstarch. Sift together multiple times.
Filling Variations: Besides whipped cream and berries, consider lemon curd or Chantilly cream.
Storage: Store cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 1 week.
Freezing: Freeze wrapped tightly in plastic wrap and foil for up to 4-6 months.

Nutrition

Did You Make This Recipe? Please leave a comment below or pin it to your Pinterest account!

Updated from August 28, 2015.