Cakes

Homemade Angel Food Cake Recipe

4.73 from 33 votes
Light as air, golden and sweet, my Angel Food Cake recipe is something every baker should know how to make!
Easy Angel Food Cake recipe

Hi Bold Bakers!

There are some baked goods we all know and love but we have never made at home. Bigger Bolder Baking is all about mastering baking, taking things that seem difficult, and breaking them down into go-to recipes we can come back to time and time again.

My recipe for classic Angel Food Cake is one of those staple recipes every great baker should have in their repertoire. While this might be something you’ve never made before, there is no reason to go out and buy it as it is so simple you would not believe it!

What Makes Angel Food Cake So Light And Airy?

If you’ve seen my Bold Baking Basics video on how to make Swiss Meringue Buttercream Frosting you know the wonders that can be done with whipped egg whites. My cake starts off with the most beautiful fluffy meringue. The air whipped into the meringue is what gives this cake its light fluffy texture. With the addition of flour, powdered sugar, and corn starch, this batter is transformed into the light and fluffy favorite cake we all know and love.

What Is The Flavor Of Angel Food Cake?

If you have never had it before, you are in for a treat! The vanilla and almond extracts that flavor this makes it a really unique and sweet cake. The flavor is really versatile which is why it lends itself to so many different kinds of fruity toppings.

What Is The Difference Between A Sponge Cake And Angel Food Cake?

This cake bakes up to be golden brown on the outside and bright white on the inside, which is why they put the word “angel” in the name.

The main difference between a sponge cake and Angel Food Cake is that the leavening agent in Angel Food is really the meringue. Sponge cake is made with raising agents, a fat, and whole eggs. The result is still a tender light crumb but overall, sponge cake has a heavier texture.

[ Want to try Sponge Cake? Try my Mug Sponge Cake recipe! ]

The light and airy texture of Homemade Angel Food Cake.

What You’ll Need To Make Angel Food Cake

  • Medium bowl
  • Stand mixer with the whisk attachment
  • Spatula
  • Angel food cake pan
  • Wire rack

How To Make Angel Food Cake

Ready to go to cake heaven? This recipe is easier than you’d think — here’s how you make this light and airy cake (and don’t forget to get the full recipe, with measurements, down below).

  1. Preheat oven.
  2. Sift together powdered sugar, flour, and cornstarch in a medium bowl.
  3. Beat egg white, cream of tartar, and salt using a stand mixer with the whisk attachment until soft peaks form.
  4. Increase the speed to medium-high. Sprinkle in sugar, extracts. Beat until stiff peaks form.
  5. Sprinkle half of the flour mixture over whipped eggs. Fold gently with a spatula.
  6. Sprinkle the remaining half and fold.
  7. Transfer batter into an ungreased angel food cake pan.
  8. Bake for 40 to 50 minutes.
  9. Allow the cake to cool on a wire rack.

Can You Substitute The Eggs?

Since the egg whites are super important to the texture and look of this cake, there is no substitute for eggs in this recipe.

Angel Food Cake Toppings

This angelic treat is perfect for so many occasions as it’s a beautifully simple blank canvas. Instead of using an angel food cake frosting, I love to top this the classic way with fresh strawberries and whipped cream on top — what more could you want out of a cake? You can even make your whipped cream in a jar.

Whipped Cream on a spoon.

Is Angel Food Cake Gluten-Free?

Since this recipe uses white flour, it is not gluten-free. For gluten-free angel food cakes, there are plenty of other types of flour you can use as a substitute, including almond flour, brown rice flour, and oat flour to name a few. Check out my gluten-free flours guide.

BUT, this cake is completely oil-free and made with very little flour… so it’s slightly healthier than other cakes!

Can You Freeze Angel Food Cake?

You can freeze this cake for 4 to 6 months. I’d recommend covering the slices individually in plastic wrap or aluminum foil before freezing though.

Tips and Tricks to Making Angel Food Cake

  • Always start with room temperature eggs when making a meringue as they whip up so much better
  • Make sure your mixing bowl is super clean as any dust or oil that may collect in the bowl can keep your meringue from whipping up nice and stiff
  • For every 1/2 teaspoon of cream of tartar in the recipe, you can use 1 teaspoon lemon juice or white vinegar instead.
  • Add the sugar 1 tablespoon at a time and allow it about 30 seconds to 1 minute to dissolve into the egg whites before adding more. This will help the meringue to be rich and stiff!
  • Do not skip sifting the dry ingredients as this also helps the cake to be nice and light
  • If you cannot find almond extract you can make it at home using my Homemade Almond Extract recipe.

Make More Cake!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Angel Food Cake Recipe

4.73 from 33 votes
Light as air, golden and sweet, my Angel Food Cake recipe is something every baker should know how to make!
Author: Gemma Stafford
Servings: 8 -10
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Light as air, golden and sweet, my Angel Food Cake recipe is something every baker should know how to make!
Author: Gemma Stafford
Servings: 8 -10

Ingredients

  • 1 1/2 cups (6oz/172g) powdered sugar,
  • 1 cup (5oz/142g) all purpose flour
  • 2 tablespoons cornstarch (cornflour)
  • 1 1/2 cups (12oz/340g) egg whites (about 12 egg whites)
  • 1 teaspoon cream of tartar*
  • 1/8 teaspoon salt
  • 1 cup (8oz/225g) sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract

Instructions

  • Preheat the oven to 325°F (160°C). Set aside an angel food cake pan. There is no need to grease or line it. 
  • In a medium bowl, sift together powdered sugar, flour, and cornstarch. Set aside.
  • In a stand mixer fitted with a whisk attachment beat egg whites, cream of tartar, and salt until you've reached frothy soft peaks.
  • Increase the speed to medium-high and gradually sprinkle in sugar, then extracts, beating until stiff peaks form (just as if you were making meringue).
  • Sprinkle half of the flour mixture over the whipped egg whites and fold gently with a spatula until just combined. Sprinkle over the remaining half of the flour mixture and gently fold until no streaks remain.
  • Transfer the batter into a prepared cake pan and bake until top of cake springs back when touched, 40–50 minutes. Transfer the angel food cake to a rack and let cool.
  • Store at room temperature for up to 3 days. To serve top with whipped cream and fresh seasonal berries.

Recipe Notes

Substitute cream of tartar: For every 1/2 teaspoon of cream of tartar in the recipe you can use 1 teaspoon lemon juice or white vinegar instead.
Nutrition Facts
Angel Food Cake Recipe
Amount Per Serving (1 slice)
Calories 131
% Daily Value*
Sodium 25mg1%
Potassium 43mg1%
Carbohydrates 34g11%
Sugar 32g36%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Sue Van Thiel

Sue Van Thiel

Sue Van Thiel

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Tammy
Tammy
1 year ago

Hi Gemma, do you have sponge cake recipe? Thank you

Ella
10 months ago

Hi Gemma! Will it work if I make this in a Bundt Pan as I can’t get an Angel Food Cake pan.
Thank you!

Rhonda
Rhonda
1 month ago

Another excellent recipe- TY🥰

Kajana
2 months ago

Hello Gemma, I just want to ask if this cake freezes well or not. I’ve tried refredgerating it before but a layer of condensation always gathers on top. I know you’ve said to keep it in room temperature for up to 3 days but the weather over here is pretty hot, and we’re a small family so there’s no way we’re eating it in 3 days. I actually made it for a gathering but it hot cancelled so now I don’t know what to do with the whole cake

Aditi
Aditi
3 months ago

hey gemma ,
What is the difference between ciric acid crystal and cream of tartar

Farilyn
7 months ago

Hi Gemma,
Love all your recipes, quick question, can I use liquid egg whites from a carton and sugar alternative like Splenda or Stevia? Thanks

Asha
Asha
7 months ago

Hi Gemma, I have seen your egg replacement chart, but am still unsure what I can use instead of egg whites?? Please can you help?

Monica Gatt.
Monica Gatt.
7 months ago

Hi Gemma can I use orange juice instead of Almond extract thankyou.

Marianne Rolfe
Marianne Rolfe
9 months ago

Hello Gemma,
I love all your recipes….Could I make cupcakes instead of on cake? Thank you 😊

Mary Goh
Mary Goh
9 months ago

Hi Gemma, as I’m gluten intolerance, is there anyway I can replace 1 cup of all purpose flour with 1 cup of rice flour and still yield the same result?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!