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Angel Food Cake Recipe

By: John Goins from winosity.com
Updated July 20, 2020
Angel Food Cake Recipe
Angel Food Cake Recipe

"A no-fail homemade angel food cake that is one of the easiest angel food cake recipes you’ll find. It’s got a light and fluffy texture you want to dive into. This dessert cake recipe is a must-try and can serve as a great afternoon snack idea. It’s always best to use a bundt pan when making any angel food cake recipe. The delicate structure of the batter makes the tube pan an important component. Another tip to make this recipe a successful one is to slowly add the sugar to the egg whites. Slowly adding the sugar will prevent the air bubbles from deflating, which is an important factor in the fluffiness of this type of recipe."

NotesAdding a touch of ground cinnamon will make it even more heavenly. You can top this angel food cake with a nice scoop of whipped cream. Or, you can add a delicious buttercream frosting.

Angel food cakes are prone to drying out, so keep the cake covered tightly with plastic wrap in the freezer. The cake is best eaten within 2 days.

Serves12

Preparation Time15 min

Cooking Time35 min

Cooking MethodOven

Cooking Vessel Size10-inch bundt pan

Ingredients

  • 1 cup egg whites
  • 1 cup sugar
  • 1 cup cake flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon salt

Instructions

  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.

  2. Sift 1/2 cup sugar and flour together twice; set aside.

  3. Preheat oven to 350° Fahrenheit.

  4. Add cream of tartar, extracts, and salt to egg whites.

  5. Beat at medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time.

  6. Beat on high until stiff peaks form.

  7. Gradually fold in flour mixture, about 1/2 cup at a time.

  8. Gently spoon into an ungreased 10-inch bundt pan.

  9. Cut through batter with a knife to remove air pockets.

  10. Bake until lightly browned and entire top appears dry, for about 35 minutes.

  11. Immediately invert pan and let the cake cool completely.

  12. Run a knife around side and center of the bundt pan.

  13. Remove cake to a serving plate.

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