This Angel Food cake is divine; store-bought varieties don’t come close. Homemade angel food cake is soft, pillowy, fluffy. It’s scrumptious all on its own, or with berries and whipped cream.
Homemade Angel Food Cake is not the same as store-bought
When your previous experience with angel food cake involves only store-bought versions, it’s easy to assume all angel food cake tends to be on the bland-dry-boring spectrum of cakes. That’s where this homemade angel food cake will absolutely waltz in and change all past notions.
Homemade angel food cake is heads above the rest:
- It smells amazingly aromatic as it bakes.
- It’s the opposite of bland; homemade angel food cake so lavish with flavor, it needs no embellishment. People eagerly devour this delicious cake all on its own.
- It’s also not even a little bit dry. This angel food cake recipe yields the most fluffy, tender, and pillowy soft cake.
- This angel food cake is actually dairy-free, containing no butter and no milk.
- There are only 8 ingredients to this recipe.
Only 8 Simple Ingredients
Angel food cake may feel like it belongs in the professional-baker category of desserts, but take heart: it only requires 8 simple pantry ingredients to make this fluffy soft cake come true, anytime you want.
The main difference between cake flour and all-purpose flour lies in the lower protein content of cake flour. Protein becomes gluten when liquids are introduced, which directly affects the structure and texture of baked goods.
With airy-light cakes like our angel food cake, the lower protein content is essential to achieving that signature pillowy soft crumb.
Cream of Tartar
Cream of tartar may be a strange name, but it’s a pantry staple for baking. It helps bind ingredients together and stabilizes light and fluffy baked goods. It’s essential when recipes involve whipping plentiful air into egg whites.
Egg Whites Only
Use large egg whites only; it’s important to remove any yolk that accidentally falls in with the egg whites. I’ve definitely plucked bits of yolk out of the whites, just to ensure the egg whites whip up as nice and airy as possible.
Soft Peaks vs. Stiff Peaks
Use either a stand mixer or an electric hand mixer to whip the egg whites into required peak levels. Be sure eggs are at room temperature.
Soft peaks: when you turn gently pick whisk up from the mixture and turn it upside down, the peaks are soft and gently bend over at the tips
Stiff peaks: when you turn whisk upside down, the peaks hold up strong and pointy, without bending at tips.
Other Cakes to Bake and Eat
- Triple Chocolate Mousse Cake (GF)
- One Bowl Yum-Yum Cake (No oil or dairy!)
- Fresh Strawberry Crumb Cake
- Banana Chiffon Cake
- Butter Pound Cake (6 Ingredients)