The Best Ever Angel Food Cake

  • Author: Chew Out Loud
  • Yield: about 12 1x
  • Category: dessert, cake


This Angel Food Cake is indeed divinely delicious. It is 200% better than any store-bought version, and easy to make at home. You will need a 2-piece angel food cake pan for best results. I bought my pan specifically for this cake, and I’ll be using it again and again.



  • 1 cup cake flour (no other flour substitutions)
  • 2/3 cups sugar
  • 12 large egg whites only, must be at room temp (If any yolk accidentally falls in, remove it! It’s very important not to have even a little yolk mixed in.)
  • 1 1/2 tsp cream of tartar
  • 1/4 tsp table salt
  • 2/3 cups sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract (must have)


  1. Important: Do NOT grease the 2-piece angel food cake pan.
  2. Preheat oven to 375F. Sift cake flour and 2/3 cup sugar into a bowl and set aside.
  3. In a separate bowl, beat egg whites, cream of tartar, and salt until it forms soft peaks. Add the other 2/3 cup sugar slowly, and then beat on high until stiff peaks form.
  4. 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.
  5. Spoon batter into un-greased angel food cake pan. Gently shake to even out batter.
  6. Bake 30-35 min, or until the top springs back with a gentle touch, and top is golden.
  7. 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.
  8. * Note: I reduced my sugar amounts to 2/3 cups each, as we prefer our angel food cake less sweet. If you prefer it sweeter, increase both sugar levels to 3/4 cups each.