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Angel food cake is light and airy and deliciously sweet. The perfect angel food cake recipe is also easier to make than you might think for the perfect sponge cake, every time. 

Angel Food Cake on a cutting board with berries around it.

Can you make angel food cake in a regular pan?

Angel food cake is traditionally made in a tube pan, but can be made in other pan shapes as well. To make an angel food cake loaf, use a loaf pan, but only fill the pan 2/3rds of the way full. Also be sure that you leave the pan un-greased. You will still need to cool the cake upside down so find something that will allow you to rest the edges of the pan on to keep the pan upside down.

How do you bake angel food cake in a 9×13 pan?

To bake an angel food cake in a 9×13 pan, be sure to leave the pan completely un-greased. Fill the pan 2/3rds of the way full and bake for about 40 minutes until the crust appears dry and cracked on top. Cool the cake upside down by resting the 4 corners of the pan on something of equal heights.

What is the difference between a sponge cake and angel food cake?

Angel food cake is a type of sponge cake that uses egg whites only. The combination of egg whites and sugar make for a chewy, sponge-like cake. Other types of sponge cake include Genoise, Biscuit, and Chiffon.

 Slice of angel food cake on a white plate with strawberry slices and blackberries.

Why does angel food cake rise?

Angel food cake rises because the batter is able to cling to the pan and climb as it bakes. It is important that any pan you use to bake your angel food cake remain un-greased to allow for this climbing to occur. Do not over beat your egg whites which will cause them to deflate. You want to beat your egg whites just until stiff peaks form.

Why do you have to cool angel food cake upside down?

Angel food cake MUST be cooled inverted, or upside down. Otherwise, the cake will collapse on itself. Tube pans can be balanced on bottles or you can rest the edges against something raised (like books or cutting boards of equal heights). It is important that the cake is inverted immediately after removing from the oven and remain inverted until the cake is completely cooled which will take approximately 1 1/2 to 2 hours.

If you like this recipe, you may be interested in these other cake recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Angel Food Cake on a cutting board with berries around it.
Angel food cake is light and airy and deliciously sweet. The perfect angel food cake recipe is also easier to make than you might think for the perfect sponge cake, every time.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Ingredients
  • 3 cups powdered sugar divided
  • 1/4 teaspoon salt
  • 1 cup cake flour
  • 12 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 teaspoons cream of tartar
Instructions
  • In a large mixing bowl, sift together 1 1/2 cups powdered sugar with salt, and cake flour. Set aside.
  • In another large mixing bowl, use a hand mixer to beat together egg whites, vanilla extract, almond extract, and cream of tartar. Whip for 2 minutes. Slowly add in remaining 1 1/2 cups of powdered sugar until stiff peaks form.
  • Sprinkle some of the flour mixture on top of the stiff egg peaks and gently fold in. Repeat this process to gradually fold in all of the remaining flour mixture.
  • Scrape into an ungreased tube pan. It is very important that the pan remain ungreased.
  • Bake in a 350 degree oven for 40-45 minutes, until the top is lightly browned and is dry to the touch.
  • Remove pan from oven and immediately invert onto a cooling rack or by placing a bottle in through the center. Let cool in pan 1 1/2 hours. Tap the sides and and bottom and gently remove the cake from the pan.
Notes

Nutrition

Calories: 206kcal | Carbohydrates: 45g | Protein: 5g | Sodium: 123mg | Potassium: 71mg | Sugar: 35g | Calcium: 4mg | Iron: 0.2mg
Course: Dessert
Cuisine: American
Keyword: Angel Food Cake
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July 19, 2020 12:51 pm

5 stars
I made your Angel Food cake and it is perfection! My husband and I just had 2 big slices each with fresh whipped cream, and strawberries, and blueberries. I am going to make it all the time now, because it is absolutely delicious! I watched your video last night three times before going to bed, and I couldn’t wait to get up and make that cake!!! I learned so much from you and want to thank you for an awesome recipe and wonderful video!

Nancy mackey
August 11, 2020 2:54 pm

I have made 3 angel food cakes using this recipe. Even made powdered sugar from your recipe. Then yesterday I made an angel food cake from a mix. I’ll never do that again!! There is no comparison between the two.

Willam Stoneman
June 26, 2020 6:54 pm

5 stars
Perfect cake today……thanks so much for sharing

Veronica Quebec
June 21, 2020 9:49 pm

5 stars
This was a great cake! Made it for Father’s Day dinner. Looks and tasted delicious!

Nori Chesney
May 17, 2020 7:54 am

5 stars
Awesome! My favorite cake is now possible to make at home without a mix and is even more delicious than the box. Brilliant Video. Brilliant Results! Thanks so much! xxxxx

Susan
May 3, 2020 9:25 pm

5 stars
I made this today for a summer desert “Angel food cake with strawberries and whip cream.” It turned out perfect and delicious!!

I have been searching for a Angel food recipe that was what I remembered from when I grew up. Finally, this was the winner and is perfect. My family said that they love this angel food and will not allow me to buy or make any other kinds.

Thank you for sharing this most delicious Angel Food recipe!

Nan
April 27, 2020 9:48 am

5 stars
Made this with my daughter this weekend. OK not really…. she mostly made it and I just hung around hoping she would need help. But no, she did not need help. I did get to lick a bowl, though. The end result was absolute perfection! I am already looking forward to the next one!!!

Samantha
April 24, 2020 6:42 pm

5 stars
I love this recipe! Thank you so much for sharing with the rest of us! It didn’t rise as much as I thought, but still so fluffy nonetheless! It was fast and lovely. Will definitely make it again!

Lisa Warren
April 16, 2020 7:49 pm

5 stars
I followed directions to the T and this cake is moist and tall and pretty much perfect! When you try a new recipe and the 1st time it comes out right you have a winner!

Mary
November 23, 2019 5:14 am

5 stars
This cake is amazing! So delicate yet light and fluffy. I took it to a girls night out and people were taking seconds! Thanks for the great recipe, video and directions. I was intimidated but it was really easy and magical! A+++

Cherylene Bails
May 7, 2019 5:42 am

5 stars
This is absolutely the best and easiest Angel food cake! If you struggle with making Angel food cakes, then this is the recipe for you! I couldn’t believe how easy it was to make & how tall it was! This is my go to recipe now! Thank you for sharing!!

Karla
April 20, 2019 8:35 pm

5 stars
Wow! This recipe came out perfect! I was really nervous because it was my first time trying an angel food cake, but it ended up being the best one I’ve ever had, and just beautiful too. So happy with the results…and my guests were raving about it too! Will definitely become a staple around here.

Ashley
April 11, 2019 7:26 am

5 stars
So I NEVER leave a comment. But this cake is AMAZING!!!!!. I have converted family members that did not like angel food cake. (They were used to the store bought ones… yuck). I’m making two or three more this weekend. I’ve made probably four within the last month. I add fresh whip cream and strawberries.

Sugarmama
May 18, 2019 4:07 pm
Reply to  Ashley

Hiii ! Quick question. Do you double the batter to make it look high rise ? Last time I tried angel cake in a normal tube pan it didn’t quite rise that’s why I decided to buy a 10×4 inch tube pan hopefully this will make my cake look tall ?!

Jesmine
August 15, 2018 7:59 am

Can i use plain flour, instead of cake flour ?? Thank you

Bev
July 15, 2018 9:30 pm

If I was to buy a carton of egg whites, how many cups will it take to equal 12 eggs?

Devon Hammel
July 19, 2018 4:16 pm
Reply to  Bev

Containers of egg white will not whip into the peaks you want.

Wanda Bradford
July 20, 2018 5:31 am
Reply to  Bev

5 stars
I think 1 egg white is equal to 1/4 cup. You could break and seperate an egg into a measuring cup to make sure. Then 4 egg whites would be 1 cup and you would need 3 cups. If it runs a bit more wont hurt.

Cheryl
August 17, 2019 12:04 am
Reply to  Bev

This is a very late reply, but a carton of egg whites DO indeed whip up and they do so beautifully. It’s what I use when I make my angel food cake recipe. So, to answer your question as to how much, my recipe says 1 & 1/2 cups of egg whites. The recipe I use, is from a cookbook I’ve been using for years. It’s my Betty Crocker 1969/70 cookbook. I use the Angel Food Cake Deluxe recipe. And like I said, I use cartons of egg whites all the time for my cakes. I will say, make sure… Read more »

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