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–+ servings
Fresh fruit on top of an angel food cake.
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4.97 from 32 votes

Old Fashioned Angel Food Cake

Our angel food cake is light and airy, deliciously sweet, and surprisingly easy to make. Learn how to make the perfect sponge cake at home, every time. 
Prep Time15 minutes
Cook Time45 minutes
Cooling Time1 hour 30 minutes
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Angel Food Cake
Servings: 1 cake
Author: Rachel Farnsworth

Equipment

  • 1 tube pan 10-inch
  • 1 flour sifter or fine mesh strainer
  • 1 hand mixer

Ingredients

  • 3 cups powdered sugar divided
  • 1 cup cake flour
  • 1/4 teaspoon salt
  • 12 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 teaspoons cream of tartar
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a medium-sized mixing bowl, use a flour sifter or fine mesh strainer to sift together 1 1/2 cups of the powdered sugar, 1 cup cake flour, and 1/4 teaspoon salt. Set the cake flour mixture aside.
  • In a different large mixing bowl, separate 12 large egg whites, ensuring that no shells or yolks end up in the bowl. Specks of yolk are okay. Add in 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract, and then sprinkle 1 1/2 teaspoons cream of tartar on top.
  • Use a hand mixer to whip the egg whites for 2 minutes on medium speed. Increase the speed to high and start gradually sprinkling in 1 1/2 cups of powdered sugar (this is separate from the cake flour mixture). Once all of the powdered sugar has been mixed in, continue mixing on high speed until stiff peaks form.
  • Use a large spoon to sprinkle some of the cake flour mixture over the stiff egg whites. Use a large rubber spatula to gently scrape the sides and bottom of the bowl and gently fold the egg whites on top of themselves, incorporating the flour into the egg whites. Repeat with the remaining flour mixture, large spoonfuls at a time, until all of the flour mixture has been folded in and no streaks of flour are left.
  • Use the rubber spatula to transfer the batter to an ungreased 10-inch tube pan. It is essential that the pan remains ungreased. Gently spread the top to even out the batter.
  • Bake in a preheated 350°F oven for 40 to 45 minutes, until the top is lightly browned and feels dry to the touch.
  • Remove the pan from the oven and immediately invert onto a cooling rack or by placing a bottle through the center. Allow to cool in the pan for 1 1/2 hours.
  • Once cooled, tap the sides and bottom of the pan gently to release the cake. Place it on a serving platter or cake stand. Angel food cake is best enjoyed the day it is made but can be stored in an airtight container at room temperature for up to two days

Video

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Nutrition

Serving: 1cake | Calories: 2081kcal | Carbohydrates: 456g | Protein: 58g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 1251mg | Potassium: 1526mg | Fiber: 3g | Sugar: 356g | Vitamin A: 3IU | Calcium: 51mg | Iron: 2mg
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