Homemade Angel Food Cake – The Country Cook

A light and spongy classic dessert, this Homemade Angel Food Cake is better than any store-bought cake! Super easy to bake up and easy to serve!

A CLASSIC CAKE RECIPE

When it comes to cakes you can’t get any more classic than this Homemade Angel Food Cake. This has been one of those recipes that we have been making since I began baking. It is also one that we never get sick of because it is perfect all year round and you can switch it up with so many various toppings. You really cannot go wrong with this recipe, everyone seems to love it so it is a great dessert to bring to any and all gatherings! If you have never made this cake before, you are absolutely missing out and you have to make my Homemade Angel Food Cake Recipe now!

FREQUENTLY ASKED QUESTIONS:

Why is it called Angel Food Cake?

Because it is sweet, light and airy, it could be the food of the angels. Or some say because it is so light, angels could eat it and not be weighed down in flight.

What is a tube pan?

A tube pan is sort of like a bundt pan but it has a flat bottom and sides that angle out with a center that is removable. This pan is required to make this cake, do not try to make this in a bundt pan. You can easily find a tube pan on Amazon for cheap.

Why does this need to cool upside down?

This helps the cake set and not deflate in on itself.

Is Angel Food Cake healthy?

If you are looking to cut calories and fat but still want something sweet, angel food cake is a great dessert to have!

Is there a difference between sponge cake and angel food cake?

There is one main difference between the two. In angel food cake, you only use the egg whites. In sponge cake, you use the egg yolks and whites. This is how angel food cake gets its lighter texture and sponge cake is a bit more dense.

How to store Angel Food Cake

This can be stored in an airtight container or cake container at room temperature where it will keep for 5 days.

Can Angel Food Cake be frozen?

This cake can be frozen. Wrap the cake in plastic wrap and then a layer of foil and place in a freezer container if possible and it will keep for up to 4 months. Defrost at room temperature until thawed then enjoy.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • granulated sugar
  • all-purpose flour
  • fine sea salt
  • egg white
  • cream of tartar
  • vanilla extract
  • almond extract, optional
Ingredients needed: granulated sugar, all-purpose flour, fine sea salt, egg whites, cream of tartar, vanilla extract and almond extract.

HOW TO MAKE A HOMEMADE ANGEL FOOD CAKE:

Preheat the oven to 325°F. Place the sugar in a food processor. Turn the food processor on and let it run for 2 minutes.

Sugar blended in food processor.

Take half of the sugar along with the flour and salt, sift it twice into a large bowl. Set aside.

Sugar and flour Sifted together in bowl.

Place the egg whites into the body of a stand mixer with the whisk attachment along with the cream of tartar.

Egg whites and cornstarch being added to bowl of stand mixer.

Place the mixer on medium speed and very slowly pour the remaining sugar in while the mixer is running.

Sugar being added to egg whites and cornstarch.

Once all of the sugar is added, place the mixer on medium-high speed and whip until soft peaks for 2-4 minutes. Stir in the extracts.

Egg whites beaten to stiff peaks.

Take the bowl off of the mixer and in four batches, sift the flour mixture over the egg whites.

Flour and sugar mixture being sifted into egg whites.

Once sifted, gently fold it in, do so so you don’t deflate the egg white.

Cake ingredients folded together in stand mixer.

Once all the flour is mixed in, add the batter to a 10-inch ungreased tube pan. Gently shake the pan back and forth so the batter evens out and is almost smooth on top.

Cake batter added to tube pan.

Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.

Cake out of oven on wire rack.

Take the pan out of the oven and immediately flip it upside down on top of a cooling rack. Let it cool for 3 hours like this. Run a thin knife along the edge of the pan and invert the pan again, give it a few taps until the cake releases from the pan.

Cake flipped upside down to cool on wire rack.

Let cool completely, use a sharp serrated knife to slice and serve.

CRAVING MORE RECIPES? GIVE THESE A TRY!

A homemade angel food cake on a white platter with a slice removed.

Homemade Angel Food Cake

A light and spongy classic dessert, this Homemade Angel Food Cake is better than any store-bought cake! Super easy to bake up and easy to serve!

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Course: Dessert

Cuisine: American

Keyword: Angel Food Cake, Homemade Angel Food Cake, Homemade Angel Food Cake Recipe

Prep time: 30 minutes

Cook Time: 45 minutes

Cool Time:: 3 hours

Total Time: 4 hours 15th minutes

Servings: 12

Calories: 169kcal

Author: Brandie @ The Country Cook

Ingredients

  • 1 ¾ cups granulated sugar
  • 1 cup all-purpose flour
  • ½ test fine sea salt
  • 12 large egg whites room temperature
  • 1 ½ spoons cream of tartar
  • 2 spoons vanilla extract
  • ¼ test almond extract optional

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Instructions

  • Preheat the oven to 325°F.

  • Place the sugar in a food processor. Turn the food processor on and let it run for 2 minutes.

  • Take half of the sugar along with the flour and salt, sift it twice into a large bowl. Set aside.

  • Place the egg whites into the body of a stand mixer with the whisk attachment along with the cream of tartar.

  • Place the mixer on medium speed and very slowly pour the remaining sugar in while the mixer is running.

  • Once all of the sugar is added, place the mixer on medium-high speed and whip until soft peaks for 2-4 minutes.

  • Stir in the extracts.

  • Take the bowl off of the mixer and in four batches, sift the flour mixture over the egg whites.

  • Once sifted, gently fold it in, do so so you don’t deflate the egg white.

  • Once all the flour is mixed in, add the batter to a 10-inch ungreased tube pan.

  • Gently shake the pan back and forth so the batter evens out and is almost smooth on top.

  • Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.

  • Take the pan out of the oven and immediately flip it upside down on top of a cooling rack. Let it cool for 3 hours like this.

  • Run a thin knife along the edge of the pan and invert the pan again, give it a few taps until the cake releases from the pan. Let cool completely, use a sharp serrated knife to slice and serve.

Notes

  • Make sure that you use a tube pan for this.
  • You can top with various toppings, see above for some ideas.
  • This can be flavored with other extracts if desired.
  • The almond extract is optional in this recipe.
  • This can be frozen, see above on how to do that.
  • Using a serrated knife is the best way to cut this cake.
  • Make sure that you gently fold the flour into the egg whites, otherwise the cake may not turn out.
  • This needs to cool upside down to prevent it from deflating.
  • This can be frozen, see above on how to do that.

Nutrition

Calories: 169kcal | Carbohydrates: 38g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monnounsaturated Fat: 1g | Sodium: 147mg | Potassium: 124mg | Fiber: 1g | Sugar: 29g | Calcium: 4mg | Iron: 1mg

Nutritional Disclaimer

About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more…

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