• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
New South Charm:
  • Home
  • Appetizers
  • Main Dish
  • Side Dishes
  • Dessert
  • Drinks & Cocktails
You are here: Home / Dessert / Angel Food Cake

Angel Food Cake

May 8, 2022 by Susanne Leave a Comment

Tweet
Pin57
Share
Email
57 Shares

With only a few ingredients this Angel Food Cake is light as air and tastes so much better than any store bought version. Follow my detailed recipe and tips to make the best Angel Food Cake you’ve ever tasted! 

A slice of Angel Food Cake on a cake server near the remainder of the cake.

How to make Angel Food Cake:

Ingredients: 

  • sugar
  • flour
  • sea salt
  • egg whites
  • cream of tartar
  • vanilla extract
  • almond extract 

Measured ingredients needed for making this recipe presented in glass bowls on a white marble countertop.

Equipment: 

  • tube pan
  • food processor 
  • flour sifter 
  • stand Mixer or electric mixer
  • cooling Rack
  • knife 
  • silicone spatula 

Instructions: 

  1. Preheat the oven to 325°F. 
  2. Place the sugar in a food processor. Turn the food processor on and let it run for 2 minutes.
  3. Take half of the sugar along with the flour and salt, sift it twice into a large bowl. Set aside.
  4. Place the egg whites into the body of a stand mixer with the whisk attachment along with the cream of tartar.Collage image showing steps 1-3 of this recipe.
  5. 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. 
  6. Take the bowl off of the mixer and in four batches, sift the flour mixture over the egg whites and fold it in. Be very gentle so you don’t deflate the egg white.
  7. Once all the flour is mixed in, add the batter to a 10-inch ungreased tube pan.
  8. Gently shake the pan back and forth so the batter evens out and is almost smooth on top.
  9. Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
  10. 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.
  11. 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.
  12. Collage image showing step by step instructions for steps 4-10.

Variations and Substitutions:  

  • The almond extract; it gives this cake another layer of flavor. If you don’t like almond extract you can just omit it. 
  • You can also swap the almond extract for another flavor. Try: lemon, orange, raspberry, strawberry, coconut or maple extract.

A thick slice of Angel Food Cake with red berries on a white dessert plate.

My tips for this recipe: 

  • Do not grease the tube pan. Not greasing the pan allow the cake to expand up the side while it bakes and preventing the batter from deflating back on itself. Making a light and fluffy cake. 
  • Make sure to bring the eggs whites to room temperature. 
  • Be sure there should be no trace of egg yolk in the egg whites.  If there is some yolk in the egg white they may not whip properly.
  • Do not over whip the egg whites. You want soft peaks that means the mixture becomes fluffy but when you take the whisk and turn it right side up the egg whites will droop back on itself.
  • It is absolutely necessary to fold the flour mixture into the eggs, don’t just stir it or whisk it together, the whipped eggs will deflate easily. This will take some time to fold all the flour into the egg but the effort is worth the outcome.
  • Cool the upside down in the pan on a cooling rack so the cake sets and doesn’t deflate while cooling. 
  • Use a sharp serrated knife to slice the cake. The serrated edge will grab on to the cake and cut so you don’t have to press down and smash the cake to cut it.

Two slices of Angel Food Cake on dessert plates with forks snd fresh berries.

How to store: 

Room Temperature: Store in a covered container on the counter for up to five days. 

Refrigerator: There is no need to keep this cake in the fridge. In fact keeping it in fridge could cause it to become dry.  

Freezer: It is best to freeze this cake in slices rather then a whole cake. Wrap slices in foil and freeze for up to four months. Thaw overnight in the fridge. 

Angel Food Cake dusted with powdered sugar and cake server sitting on a white platter with.

I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it! 

Happy Baking Y’all!

Susanne 

A slice of Angel Food Cake on a cake server near the remainder of the cake.
Print

Angle Food Cake

With only a few ingredients this Angel Food Cake is light as air and tastes so much better than any store bought version. Follow my detailed recipe and tips to make the best Angel Food Cake you’ve ever tasted! 

Course Dessert
Cuisine American
Keyword Angel Food Cake, Homemade Desserts
Prep Time 30 minutes
Cook Time 45 minutes
Servings 12 slices
Calories 153 kcal
Susanne Susanne

Ingredients

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

Instructions

  1. Preheat the oven to 325°F.
  2. Place the sugar in a food processor. Turn the food processor on and let it run for 2 minutes.
  3. Take half of the sugar along with the flour and salt, sift it twice into a large bowl. Set aside.
  4. 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.
  5. Stir in the extracts.

  6. Take the bowl off of the mixer and in four batches, sift the flour mixture over the egg whites and fold it in. Be very gentle so you don’t deflate the egg white.
  7. Once all the flour is mixed in, add the batter to a 10-inch ungreased tube pan.
  8. Gently shake the pan back and forth so the batter evens out and is almost smooth on top.
  9. Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
  10. 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.
  11. 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.

Recipe Notes

  1. Do not grease the tube pan. Not greasing the pan allow the cake to expand up the side while it bakes and preventing the batter from deflating back on itself. Making a light and fluffy cake.
  2. Make sure to bring the eggs whites to room temperature.
  3. Be sure there should be no trace of egg yolk in the egg whites. If there is some yolk in the egg white they may not whip properly.
  4.  Do not over whip the egg whites. You want soft peaks that means the mixture becomes fluffy but when you take the whisk and turn it right side up the egg whites will droop back on itself.
  5. Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.
Nutrition Facts
Angle Food Cake
Amount Per Serving (1 slice)
Calories 153 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 98mg4%
Potassium 75mg2%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 29g32%
Protein 1g2%
Calcium 2mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Dessert

Previous Post: « Frosted Lemonade (Chick Fil A Copycat)
Next Post: Baked Chicken Fajitas »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest

Hi! I’m Susanne.

Picture of the author

Just a simple girl raised in the South who loves to cook. I've tried recipes for everything from ambrosia to zucchini. My favorite foods are the ones that bring family together. I love to spend time in the kitchen. I'm so excited to share my kitchen with you!

Read More

SEARCH

Categories

Subscribe to my weekly newsletter to receive the latest recipes, news, and more!

we respect your privacy and take protecting it seriously

Recent Posts

  • French Dip Crescent Rolls
  • Classic Homemade Meatloaf
  • Cabbage and Sausage
  • Easy Ham and Bean Soup
  • Rosemary Garlic Focaccia

Popular Posts

Old Fashioned Chocolate Pie

Easy Smoked Sausage and Rice Skillet served in a white bowl with fork.

Easy Smoked Sausage and Rice Skillet

Monterey Chicken Spaghetti

Garlic Parmesan Shrimp

English Muffin Breakfast Pizza

Southern Style Skillet Corn

Footer

As Seen On:

Copyright © 2023 New South Charm