You have not lived until you have tried homemade angel food cake. Made-from-scratch angel food cake still has that pillowy softness and light brown crust on top that you love, but the flavor is even better than you could ever imagine getting from store-bought. You’ll want to double check your baking supplies and make this immediately!
If you love this deliciously sweet angel food cake, make sure to try strawberry shortcake and pound cake!
Why You’ll Love This Recipe
- Easy to Make: With straightforward ingredients and clear instructions, this recipe is accessible for bakers of all levels.
- Superior to Store-Bought: Experience a cake with unmatched flavor and a lighter, more delightful texture.
- Flexible Pan Options: Whether you prefer classic round, loaf, or bundt shapes, this recipe adapts to various pan types for your convenience.
- Simple Ingredients: Easily accessible ingredients combine to create an extraordinary dessert.
Angel Food Cake Recipe
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.
Why is Angel Food Cake cooled 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.
Ingredient Breakdown
- Powdered Sugar: Adds sweetness and contributes to the fine, soft texture. For a substitution, you can make your own by blending granulated sugar with a bit of cornstarch in a food processor or blender.
- Cake Flour: Has a lower protein content than all-purpose flour, resulting in a lighter cake. If you don’t have cake flour, you can substitute it by using all-purpose flour and cornstarch (for every cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour plus 2 tablespoons of cornstarch).
- Egg Whites: The key to the cake’s lift and structure. Unfortunately, there’s no substitute for egg whites in angel food cake as they are essential for its texture.
- Cream of Tartar: Stabilizes the egg whites and helps them hold their volume. If you don’t have it, a bit of lemon juice or white vinegar can work in a pinch, but the texture might be slightly different.
Serving Suggestions
Angel food cake’s light texture makes it a perfect match for various toppings and pairings. Here are some ideas to enhance this classic dessert:
- Fresh Fruit: Top with berries, peach slices, or citrus segments, and a sprinkle of powdered sugar.
- Whipped Cream: Add a dollop of vanilla or citrus zest-flavored whipped cream.
- Fruit Compote or Coulis: Serve with a berry compote or vibrant fruit coulis for a touch of sweetness.
- Chocolate Ganache: Drizzle with chocolate ganache for a decadent finish.
- Ice Cream: Accompany with a scoop of your favorite ice cream.
- Lemon Curd: Offer a tangy contrast with lemon curd or marmalade.
- Layered Dessert: Layer cake cubes with fruit and custard for a trifle-inspired treat.
Adapting the Recipe for Various Pan Types
Here’s a concise guide on how to adjust baking times and methods for various pans:
- Loaf Pan: Fill only two-thirds full. Keep ungreased. Bake at 350°F for 35-40 minutes. Invert the pan for cooling by resting it between two objects.
- Bundt Pan: Perfect for a decorative look. Do not grease. Bake at 350°F for 38-43 minutes. Cooling upside down can be achieved by balancing the center tube over a bottle.
- Round Cake Pans: Ideal for layer cakes. Divide the batter between two ungreased pans. Bake at 350°F for 20-25 minutes. Invert pans onto a wire rack for cooling.
- Sheet Pan: For a cake roll or thinner slices. Spread the batter evenly. Bake at 350°F for 15-20 minutes. Cool in the pan, slightly elevated, but do not invert.
Remember, the key to angel food cake, regardless of the pan, is not to grease it and to cool it inverted (where applicable) to preserve its volume and fluffy texture.
Angel Food Cake Storage Instructions
Room Temperature: Store the cake in an airtight container or under a cake dome to protect it from air and moisture. It will stay fresh for up to two days. Avoid storing it in the refrigerator, as the cold air can dry out the cake.
Refrigerating: If you’ve added a perishable topping, like whipped cream or fresh fruit, refrigerate the cake. Place it in an airtight container or cover it with plastic wrap to prevent it from absorbing odors. It’s best consumed within 24 hours to enjoy its optimal texture.
Freezing: Angel food cake freezes beautifully for longer storage. Wrap it tightly in plastic wrap, then in aluminum foil to protect it from freezer burn. Store it in the freezer for up to a month. To serve, thaw it overnight in the refrigerator or for a few hours at room temperature, still wrapped to prevent condensation from affecting its texture.
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.
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.
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 ?!
Can i use plain flour, instead of cake flour ?? Thank you
It is not recommended for angel food cake.
If I was to buy a carton of egg whites, how many cups will it take to equal 12 eggs?
Containers of egg white will not whip into the peaks you want.
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.
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 what you’re using says, 100% REAL Egg Whites and make sure the ingredients has nothing listed except egg whites. That’s all it should contain. I don’t know why people keep saying those cartons don’t whip up…..I’ve never had a problem with them.
Can I use regular granulated sugar instead of the powdered sugar? Thanks ?
I don’t recommend it. In my testing I found that powdered sugar produced a better result.
YUM!! This angel food cake was incredible. It was so easy to make and really did turn out to be “perfect”. This is my new go-to recipe now. Thanks so much for sharing this super simple yet delicious recipe Rachel.
This was the Best Angel food cake I have ever had! Not a single bite went to waste! It was pretty simple too. We actually loved it so much that I am making it again! Thank you for sharing.
So glad you enjoyed it!
How Wonderful!?
This was really easy to make. I had tried this and really came out well than i actually expected. I haven’t had any idea that my first try would be that perfect. It took me little time to prepare this and the result was awesome too. Actually cakes are my favorite things. I prefer to have them when I work. No matter how sweet it is I can manage to eat it as much as I can. My loves towards cakes are just incredible I can say.
I will try and bake this today. Any suggestions on what to do with the 12 egg yolks?
Noodles, lots of noodles!
Custard! Or make yourself a creme brulee.
I make buns a lot and my recipe calls for two egg yolks and one whole egg. I freeze the 2 extra egg whites and keep adding to it from baking till i get enough to make an angel food cake. that works for me! they work fine even after being frozen but do let them thaw and warm up to room temp.