In This Article
- Video: Watch Us Make This Recipe
- Homemade Angel Food Cake is not the same as store-bought
- Only 8 Simple Ingredients
- Cake Flour
- Cream of Tartar
- Egg Whites Only
- Soft Peaks vs. Stiff Peaks
- More to Bake and Eat
- Angel Food Cake Common Questions
- Try This Easy Apple Cake, Too
- Shop This Recipe
- Did you make this?
- The Best Angel Food Cake Recipe
Video: Watch Us Make This Recipe
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.
More to Bake and Eat
- Triple Chocolate Mousse Cake (GF) – this is not your everyday mousse cake!
- One Bowl Yum-Yum Cake (No oil or dairy!) – this is the BEST pineapple cake ever.
- Fresh Strawberry Crumb Cake – so easy, you can make it on a weeknight.
- Banana Chiffon Cake – light, fluffy. yet never dry.
- Butter Pound Cake (6 Ingredients) – it’s so good all by itself.
Angel Food Cake
Angel food cake is a type of sponge cake made with egg whites,
It’s important to measure the ingredients carefully, particularly the dry ingredients, using the scoop and level method. Bake until the cake springs back with a gentle touch, and be sure to invert the cake upon cooling. Allowing the cake to cool upside-down prevents it from collapsing while cooling.
This cake keeps well at moderate room temperature, tightly covered, for up to 3 days. Beyond this, keep it tightly covered in the fridge and allow it to reach room temperature before serving.
We absolutely love and highly recommend serving your angel food cake with stabilized whipped cream, as resists becoming soggy or runny. Add some fresh berries on top for the perfect finish.
Try This Easy Apple Cake, Too
Did you make this?
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The Best Angel Food Cake
- Preheat oven to 375F. Sift cake flour and 3/4 cup sugar into a bowl and set aside.
- Using stand mixer or electric hand mixer on medium-high speed, beat egg whites, cream of tartar, and salt until it forms soft peaks. Add the other 3/4 cup sugar slowly, and then beat on high until stiff peaks form.
- Beating on LOW, add in flour mixture and both extracts slowly, stopping as soon as batter is incorporated. Do not over-mix. Using rubber spatula, fold in the sides and bottoms of bowl, to fully incorporate.
- Spoon batter into un-greased angel food cake pan. Do NOT grease the 2-piece angel food cake pan. Gently shake to even out batter.
- Bake 30-35 min, or until the top springs back with a gentle touch, and top is golden.
- Invert pan upside down, to cool completely. Run a thin knife around pan sides, and remove bottom from the sides. Gently cut bottom away from pan.
- It’s important that not even a little egg yolk gets mixed in with the egg whites.
- 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.
- If you enjoyed this recipe, please come back and give it a rating ♡