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Easy Angel Food Cake recipe

Angel Food Cake

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

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 Angle 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!

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 Angel Food Cake starts off 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 we all know as Angel Food Cake.

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 of Angel Food 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! ]

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.

How to Decorate

This angelic treat is perfect for so many occasions as it’s a beautifully simple blank canvas. I love to top this the classic way with fresh berries and whipped cream on top — what more could you want out of a cake? Not to mention this cake is completely oil-free and made with very little flour… so it’s even slightly healthier than other cakes! I can’t wait for you all to add this to your list of go-to recipes, you will never buy another Angle Food Cake again!

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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 

Try These Other Classic Recipes:

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4.63 from 8 votes
Easy Angel Food Cake recipe
Angel Food Cake Recipe
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!

Course: Dessert
Cuisine: American
Servings: 8 -10
Calories: 131 kcal
Author: Gemma Stafford
  • 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
  1. Preheat the oven to 325°F (160°C). Set aside an angel food cake pan. There is no need to grease or line it. 

  2. In a medium bowl, sift together powdered sugar, flour, and cornstarch. Set aside.

  3. In a stand mixer fitted with a whisk attachment beat egg whites, cream of tartar, and salt until you've reached frothy soft peaks.
  4. 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).

  5. 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.
  6. 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.

  7. 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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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Jaime Cunningham on July 26, 2019 at 12:36 am

    I’ve always hated angel food cake, but this is better than anything I’ve ever tasted labeled angel food cake. Great recipe!

    • Gemma Stafford on July 26, 2019 at 11:34 am

      I’m thrilled to hear that Jaime! Thanks so much for trying it out and letting me know 🙂


  2. Kawthar on July 11, 2019 at 12:35 pm

    Hello Gemma. I don’t have an Angel food cake Pan. Can I use a normal ring mold, or a cheescake Pan?

  3. Binaifer on June 28, 2019 at 9:35 pm

    Hi Gemma!
    I’ve been waiting for a long time for this recipe from you. Quick question. Any suggestions on what to do with the 12 egg yolks?

    • Gemma Stafford on June 30, 2019 at 3:56 am

      Hi there,
      yes! I know this may seem like a wasteful thing but there are a number of things you can do with egg yolks.
      1. Make mayonnaise.
      2. Make a custard – (
      3. Make a gelato – a traditional ice cream.
      4. Make a curd – ( you can make curd with any citrus, so make a variety!
      I hope this is of help and that you enjoy this recipe,
      Gemma 🙂

    • Dawn Robertson on July 1, 2019 at 2:33 pm

      I just bought a carton of Egg Beaters instead of trying to separate a dozen eggs.

  4. Marion Gay Ramirez on June 28, 2019 at 6:55 pm

    Hi Gemma,

    Can I use almond flour or coconut flour for this recipe?

    • Gemma Stafford on June 30, 2019 at 3:47 am

      Hi Marion,
      no! I think that will be a bridge too far for this recipe. This recipe relies on the lightness of the white wheat flour, along with the meringue type mix which is made with the eggs, anything else will be a different thing.
      That said, you can try it, it should be good, if not exactly an Angel Food Cake.
      If you decide to go there then use the flour in a ratio of 3:1, that is 3 measures of almond flour to one of coconut flour.
      If you try it, do tell us all about it, it will be interesting to other bold bakers too,
      Gemma 🙂

  5. Dawn Robertson on June 16, 2019 at 5:29 pm

    Yes! I made this recipe EXACTLY as Gemma created it except I used Namaste Organic Gluten Free Flour. It turned out perfect! Very easy to make, too. I simmered some fresh strawberries with balsalmic vinegar and a little sugar & cornstarch and we put whipped cream on the cake with the strawberry sauce. Incidentally the cake is 9 delicious Weight Watchers points if you divide into 12 pieces. It’s worth it. (That’s without whipped cream and strawberries.)

  6. Susan Schwarz on June 13, 2019 at 9:35 pm

    Thank you I had to make a 2 step box angel food cake because I thought I needed to get it done in a
    Hurry~ I bet mine won’t taste as good as yours. I will to make yours on Sunday and see how it goes!
    I will let you know…,

    • Gemma Stafford on June 14, 2019 at 12:59 am

      Hi Susan,
      I am delighted to hear you are going to do an ‘against the box cake’ test, I really hope you get great results with both, but that the from scratch one wins!
      I will be waiting to hear!
      Gemma 🙂

  7. Amaka on June 13, 2019 at 2:27 pm

    Wow!!!!!!Gemma this cake is really good can’t wait to try it

  8. Dawn Robertson on June 12, 2019 at 12:09 pm

    Can gluten free flour be used in this recipe?

    • Gemma Stafford on June 12, 2019 at 2:46 pm

      Hi Dawn! If you use an all purpose gluten free flour mix, it might work in this recipe. Let me know how that goes. Gemma

  9. Wendy on June 11, 2019 at 8:00 pm

    I love your recipes. What is your best suggestion for using all the left over yolks from this recipe?

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