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The Best Homemade Angel Food Cake: Light and Airy from Scratch

A tall, freshly baked angel food cake with a slice cut out, showing its airy white texture.
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Create a truly light and airy Angel Food Cake using this classic recipe. You will learn the simple steps to whip egg whites perfectly for a heavenly, fat-free dessert.

Ingredients

Scale
  • 1 ½ cups egg whites (about 10 to 12 large eggs), room temperature
  • 1 ½ teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¼ teaspoon salt
  • 1 cup granulated sugar, divided
  • ¾ cup cake flour, sifted
  • ½ cup granulated sugar, sifted again

Instructions

  1. Preheat your oven to 350°F (175°C). Do not grease your 10-inch tube pan (one with removable feet is best).
  2. In the clean, dry bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, cream of tartar, vanilla extract, almond extract, and salt.
  3. Beat the egg whites on medium speed until soft peaks form.
  4. Gradually add the first 1 cup of granulated sugar, about 2 tablespoons at a time, while beating constantly. Increase the speed to high and beat until stiff, glossy peaks form. The meringue should hold its shape firmly.
  5. In a separate bowl, whisk together the cake flour and the remaining ½ cup of sifted sugar.
  6. Sift about one-quarter of the flour/sugar mixture over the meringue. Gently fold it in using a large rubber spatula until just combined.
  7. Repeat this process in three more additions, folding very gently after each addition to keep the air in the batter. Do not overmix.
  8. Gently spoon the batter into the ungreased tube pan. Run a knife through the batter to break up any large air pockets.
  9. Bake for 35 to 40 minutes, or until the top is golden brown and springs back lightly when touched.
  10. Immediately invert the pan onto its feet (or over the neck of a bottle if your pan does not have feet). Let the cake cool completely upside down, which takes about 1.5 to 2 hours. This step is crucial for the cake’s texture.
  11. Once completely cool, run a thin knife around the edges and the center tube to release the cake. Serve plain or with fresh fruit.

Notes

  • Make sure your mixing bowl and whisk attachment are completely free of any grease or egg yolk, as fat prevents the egg whites from whipping properly.
  • Use cake flour for the lightest texture; do not substitute with all-purpose flour unless you remove 2 tablespoons of flour and replace it with 2 tablespoons of cornstarch for every cup of flour used.
  • Cooling the cake upside down prevents the delicate structure from collapsing.

Nutrition

Find it online: https://blissbatter.com/angel-food-cake-recipe-light-airy/