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    Homemade Angel Food Cake Recipe

    Published April 16, 2021. This post may contain affiliate links. Please read my disclosure policy.

    You will absolutely love this easy-to-make 6 ingredient light and fluffy homemade angel food cake recipe that goes great with whipped cream and berries.

    My family has a serious sweet tooth and is obsessed with dessert.  It is the single most coveted meal of the day.  If your family is like ours and is always looking to make new treats, then definitely try my amazing Chocolate Mousse or Blackberry Cobbler.

    homemade angel food cake with powdered sugar

    Angel Food Cake

    Angel food cake is a white-colored sponge cake that is baked inside of a Bundt pan.  it is often served with whipped cream and fresh fruit.  It’s a fantastic easy-to-make light dessert that is great to serve to family or guests.

    Angel food cake can be traced all the way back to Pennsylvania in mid 19th century. The invention of rotary eggbeaters during this time period made it much easier to make an angel food cake recipe.  The typical ingredients are:

    • Cake Flour
    • Egg Whites
    • Sugar
    • Butter
    • Milk
    • Cream of Tartar

    How to Make an Angel Food Cake from Scratch

    Follow these simple instructions for how to make an angel food cake from scratch:

    Pulse some sugar in a food processor to help incorporate air and break down a little bit.

    pulsing sugar in a food processor

    Sift the sugar and set half of it to the side in a separate bowl.

    sifting flour into a bowl

    Next, sift some flour and salt into one of the bowls with sugar and whisk to combine.

    sifting flour into a bowl

    In a stand mixer with the whisk attachment, or a clean bowl using a hand mixer, whisk the egg whites on low speed until frothy.

    mixing egg whites in a stand mixer

    Add in the cream of tartar and vanilla and mix on medium speed until medium peaks are formed about 4-5 minutes.

    adding sugar to whipped egg whites

    Next, turn the speed up to high and add the bowl with sugar in it one tablespoon at a time until it is completely mixed in and stiff peaks have been formed.

    whipping egg whites on high speed

    Using a rubber spatula fold in the remaining flour-sugar-salt mixture 1/3 cup at a time until it is completely mixed in.

    folding flour into whipped egg whites

    Transfer the batter to a 4” x 9.5” Bundt pan and smooth out on the top.

    pouring angel food cake batter into a bundt pan

    Using a butter knife run through the batter a few times to make sure there are no air bubbles in the batter and that it is evenly on the bottom.

    removing air bubbles from a batter in a bundt pan

    Bake at 350° for 40 to 45 minutes or until browned on top and springy when pushing down on it.

    baked angel food cake

    Invert the pan as soon as it is removed from the oven and let cool for at least 1 hour.

    inverted baked angel food cake

    Using a knife scrape around the outside of the pan to help remove the cake and then serve with powdered sugar.

    removing a baked angel food cake from a bundt pan

    How to Make it Taste Better

    Angel food cake is very light and definitely mild in flavor.  One of the many ways to help make it taste better is by serving it with whipped cream.  It is also commonly served with fresh fruit and most notable fresh berries which will help to enhance the flavor.

    The last way to make angel food cake taste better is by brushing it with a simple syrup after slicing it and before serving it.  Simple syrup is equal parts water and sugar that is brought to a boil and then cooled.  This will help sweeten it up quite a bit. 

    Make-Ahead and Storage

    Make-Ahead: You can serve this cake as soon as it is done cooling.  If you want to make it ahead, it can be made up to 2 days before serving.

    How to Store: Cover and store at room temperature for up to 4 days.  You can also cover it and refrigerate it for up to 6 days.  This cake will not freeze that well and is not advised.

    Chef Billy Parisi

    Recipe Chef Notes + Tips

    • This is the angel food cake pan that I used (this is an affiliate link that allows me to make some $$ on the sale if you choose to buy it): https://amzn.to/3lKncSl
    • You can substitute regular sugar for castor sugar if you do not want to pulse it in a food processor.
    • If you do not have a stand mixer then you can absolutely use an electric hand mixer.
    • Be sure to completely fold in the flour-sugar salt before adding more.
    slice of angel food cake with whipped cream and berries

    More Dessert Recipes

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    Let's Cook - Chef Billy Parisi

    Video

    Homemade Angel Food Cake Recipe

    5 from 1 vote
    You will absolutely love this easy-to-make 6 ingredients fluffy angel food cake recipe that goes great with whipped cream and berries.
    Servings: 12
    Prep Time: 15 minutes
    Cook Time: 45 minutes

    Ingredients 

    • 2 cups sugar
    • 1 cup cake flour
    • ¼ teaspoon sea salt
    • 12 egg whites
    • 1 ½ teaspoons cream of tartar
    • 1 ½ teaspoons vanilla

    Instructions

    • Preheat the oven to 350°.
    • Pulse the sugar 30-35 times at high speed in a food processor.
    • Sift the sugar and then divide it in half into two separate bowls.
    • Sift the flour and salt into one of the bowls with the sugar and whisk to combine. Set aside.
    • In a stand mixer with the whisk attachment whisk the egg whites on low speed until they become frothy, about 3-4 minutes.
    • Add the cream of tartar and vanilla to the mixer on whisk on medium speed for 4-5 minutes or until stiff peaks are formed.
    • Next, turn the speed to high, and then using the bowl with only sugar in it, add 1 tablespoon of that sugar to the mixer until it is completely mixed in and stiff peaks are formed, about 4-5 minutes.
    • Remove the bowl from the mixer and add the remaining bowl of flour-sugar-salt mixture 1/3 cup at a time and fold it in completely using a rubber spatula.
    • Transfer the batter to a 4” x 9.5” Bundt pan and smooth it out on the top.
    • Using a butter knife run it through the batter several times in a figure 8 motion to ensure all of the air bubbles are out of it.
    • Bake the cake in the pan on the lower rack at 350° for 40-45 minutes or until browned on top and springs back up immediately after pressing on it.
    • Invert the pan immediately onto a rack and cool for at least 1 hour before adding on powdered sugar and slicing and serving.

    Notes

    Chef Notes:
    Make-Ahead: You can serve this cake as soon as it is done cooling. If you want to make it ahead, it can be made up to 2 days before serving.
    How to Store: Cover and store at room temperature for up to 4 days. You can also cover it and refrigerate it for up to 6 days. This cake will not freeze that well and is not advised.
    This is the angel food cake pan that I used (this is an affiliate link which allows me to make some $$ on the sale if you choose to buy it): https://amzn.to/3lKncSl
    You can substitute regular sugar for castor sugar if you do not want to pulse it in a food processor.
    If you do not have a stand mixer then you can absolutely use an electric hand mixer.
    Be sure to completely fold in the flour-sugar-salt before adding more.

    Nutrition

    Calories: 185kcalCarbohydrates: 41gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 99mgPotassium: 123mgFiber: 1gSugar: 34gVitamin A: 1IUCalcium: 4mgIron: 1mg
    Course: Dessert
    Cuisine: American, French