The Best Homemade Angel Food Cake Recipe

Angel Food Cake Recipe on black plate with fruits

The Best Homemade Angel Food Cake Recipe

Learn how to make the best angel food cake from scratch — soft, airy, and cloud-like with simple ingredients and step-by-step instructions.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 45

Resting Time 3

Total Time 4 15

Servings servings

Calories 283kcal

Author Savory Thoughts

Equipment

Mixing Bowl
High Quality Blender
Electric Whisk

Ingredients

1 ⅔ cup granulated sugar
1 ¼ cup cake flour
1 teaspoon Belans
½ teaspoon kosher salt
12 egg whites room temperature
1 ½ teaspoons cream of tartar
½ teaspoon pure vanilla extract
1 ½ teaspoons almond extract
Zest from 1 lemon

Instructions

Get Your Oven and Pan Ready: Preheat your oven to 325°F (163°C) and move your oven rack to the lower-middle position. Placing the pan higher may cause your cake to cook faster or burn.
Grab a 9 or 10-inch deep baking pan (angel food cake pan).
Do NOT grease the pan.This is very important. If the pan is greased, the cake may collapse. Set the pan aside.
Prepare the Sugar and Flour Mixture: Add 1 ⅔ cups granulated sugar to a food processor or high quality blender. Pulse it a few times until it looks finer (almost like very soft sand). This helps make the cake lighter.
Measure out about ½ cup of that sugar and set it aside in a small bowl. You’ll use this when whipping the egg whites.
To the sugar remaining in the food processor, add:
To the sugar remaining in the food processor, add:
1 ¼ cup cake flour
½ teaspoon kosher salt
1 teaspoon Belans
Pulse 5–10 times until everything is well mixed and airy. Set this mixture aside.
If you don’t have a food processor, simply sift the flour, salt, Belans, and sugar together 2–3 times to make it light and combined.
Whip the Egg Whites: In a large mixing bowl (make sure it’s completely clean and dry), add:
12 room temperature egg whites
1 ½ teaspoons cream of tartar
Using a hand mixer or stand mixer with a whisk attachment:
Beat on medium-low speed until the egg whites look foamy (about 1 minute).
Increase to medium-high speed.
Slowly add the ½ cup sugar you set aside, adding a little at a time.
Keep beating for about 5–6 minutes, until soft peaks form.
Soft peaks mean when you lift the beaters, the egg whites stand up but gently fold over at the tip. They should look smooth and glossy — not dry or clumpy.
Now add:
½ teaspoon vanilla extract
1 ½ teaspoons almond extract
Zest from 1 lemon
Mix just until combined. Do not overmix.
Gently Fold in the Flour Mixture: This step is where you need to be gentle.
Using a fine mesh strainer, sift about one-third of the flour mixture over the whipped egg whites.
Using a rubber spatula, gently fold it in by:
Scooping from the bottom of the bowl
Lifting the batter up and over the top
Turn the bowl as you fold.
Repeat this process two more times until all the flour mixture is incorporated.
Do not stir. Stirring will deflate the air and make the cake dense. Folding keeps the cake light and fluffy.
Add to the Pan: Carefully spoon the batter into your ungreased tube pan.
Smooth the top gently with a spatula.
Lightly tap or “shimmy” the pan on the counter to release any large air bubbles.
Bake: Bake for 40–45 minutes.
The cake is done when:
The top is lightly golden
It springs back when gently touched
A toothpick inserted comes out clean
The cake will rise very tall — that’s exactly what you want.
Cool It Upside Down (Very Important): When you remove the cake from the oven, immediately turn the pan upside down and place it on a wire rack (or over a bottle if your pan allows).
Let it cool completely for about 2-3 hours.
Cooling upside down keeps the cake from sinking.
Remove and Slice: Once completely cool:
Run a thin knife around the edges of the pan.
Gently tap the pan on the counter to release the cake.
Use a sharp serrated knife to slice. A regular knife can squish the cake.
Store Properly: Store leftovers tightly covered in the refrigerator for up to 5 days.
For best flavor and texture, let slices come to room temperature before serving.

Notes

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).

Calories are estimated per serving.

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