This Angel Food Cake recipe makes the perfect tender and fluffy homemade Angel Food Cake that bakes up super tall and airy. It’s a no-fail, easy-to-make, homemade angel food cake that turns out perfectly every single time. So much better than a box mix, and only 7 ingredients!
If we had to pick a favourite dessert of all time and cheesecake was off the table, homemade angel food cake would be the definite winner! It’s fluffy, tender, and has the perfect sweet flavour to go with fresh berries and delicious whipped cream!
Homemade angel food cake can be SO easy to make and our no-fail recipe is truly amazing. It bakes up so high, so light, and so fluffy, and with a few simple no-fail tips and tricks, a homemade angel food cake is an easy summer dessert to add to your baking repertoire!
There are so many reasons why we love making angel food cake from scratch! Here are just a few:
- It’s LIGHT and AIRY. The cake is SO fluffy and light, and it’s less greasy than the angel food cakes made from a box mix.
- It is SIMPLE and ELEGANT. Made with only a short list of ingredients you probably already have on hand, this dessert is simple but super elegant and it can be great for any occasion – from a picnic to a fancy party!
- It is VERSATILE. This cake is a blank canvas and pairs well with lemon curd, whipped creams, fresh berries like strawberries, raspberries or blueberries, or it can be drizzled with chocolate or pretty much any other topping. Customize it to your personal tastes and preferences.
If you’ve never experienced this cloud-like dessert, you are in for a real treat! Angel food cake is all about that incredible lightness and airy texture that pairs perfectly with fresh fruit and fluffy whipped cream! It’s perfect for hot weather because it’s super light and fluffy, and it’s delicious with any summer fruit.
Angel Food Cake is a cake that’s light, soft and fluffy, and it’s made with just a handful of basic ingredients. The magic lies in the ingredients and HOW it’s prepared. Made with whipped egg whites that give the cake its rise, it’s full of air, which makes it as light as a cloud.
Angel food cake is readily available as a boxed cake mix in most North American supermarkets but we definitely recommend skipping the box mix and trying our homemade recipe. It is truly stellar, and it’s far tastier and prettier than anything we’ve ever whipped up from a box mix. And if we’re honest, it’s not really that much more difficult to make!
Never made Angel Food Cake from scratch before? Follow these tips to make the Best No-Fail Angel Food Cake!
Use a 10-inch tube pan made from aluminum (also known as an angel food cake pan) and pour that batter right into it – no greasing required! Greasing the pan would prevent the cake from rising up in the oven as the batter would have nothing to cling onto as it bakes. And don’t worry, removing the cake is easy with a thin knife or offset spatula.
This recipe calls for 12 egg whites!! Whip them up to peaks as stiff as you can get, and don’t forget the cream of tartar. It gives stability to the egg whites. Our favourite Kitchen Aid Mixer does a fabulous job of this – check it out HERE (paid link)!
You want anything you add to the whipped egg whites to be as light as possible to keep the volume of the batter as great as possible. No clumps of flour here!
Using a whisk to fold the dry ingredients into the whipped egg whites will help the mixture keep its volume. Don’t forget to be VERY gentle and add the dry ingredients in 3-5 additions to ensure maximum volume!!
This ensures the cake keeps its height and doesn’t fall as it cools! We recommend balancing the cake pan on a drinking glass or jar upside down as it cools. Avoid placing the cake upside down on a plate or wire rack until it’s completely cooled. Putting any pressure on the cake itself while it cools can cause it to compress and deflate.
When it comes time to serve, cut the cake with your favourite serrated or bread knife using a light sawing motion. This will cut through the cake with little effort, keeping as much height as possible. Avoid pressing the cake down as you cut it, and be sure it’s cooled completely to room temperature before slicing.
If you’re having any trouble with this angel food cake recipe, here are some possible problems you might encounter and how to fix and prevent them.
Egg whites won’t whip properly if the eggs are cold (this prevents them from taking on enough air) and if the bowl is dirty or made from plastic, as plastic can hold on to grease. Make sure to use a clean and dry glass or metal bowl and room temperature eggs.
The angel food cake can turn out tough and dense if you incorporate the flour mixture too roughly. You need to fold flour in gently, otherwise it deflates the batter making the cake quite tough and bread-like.
It’s possible that when adding the dry ingredients the egg whites deflated. Be sure to fold the dry ingredients into the egg whites very gently so as not to deflate them. Using the wrong pan or greasing it can impact the rise of the cake. The Cake needs to climb the sides of the pan while it bakes and a greased pan prevents that from happening.
Also, be sure to cool it upside down without anything putting pressure on the cake as it cools.
The outer parts of the cake can be golden brown and the inside raw if the wrong pan is used, if the oven is at the wrong temperature, or if the cake is put on the wrong rack of the oven. Make sure to set the oven temperature to 325 degrees Fahrenheit (165 degrees Celsius), use a tube pan with a removable bottom, and bake on the middle rack.
The most important kitchen item you’ll need to make this recipe is an aluminum angel food cake pan. An angel food cake pan shouldn’t be non-stick. Choose an aluminum pan for best results. You can find our favourite one HERE (paid link). It’s basic, works fantastically every time, it’s easy to clean, and it won’t break the bank!
You’ll also need these items (paid links):
- a stand mixer or hand mixer
- a whisk
- a silicone spatula
- a mesh strainer or flour sifter
- measuring cups and spoons
- mixing bowls
To make this recipe you’ll need these ingredients (paid links):
- 1 1/2 cups all purpose flour, minus 2 tablespoons OR use 1 1/2 cups of cake flour in place of the all purpose flour and cornstarch
- 2 tablespoons cornstarch
- 1 1/2 cups powdered sugar
- 12 egg whites, at room temperature
- 3/4 teaspoon cream of tartar
- a pinch of sea salt (about 1/4 teaspoon salt)
- 3/4 cup powdered sugar
- 1 teaspoon real vanilla extract
- berries (or your favourite fruit sauce) and whipped cream for serving
When it comes to modifying this recipe, we suggest you proceed with caution. Cakes made with whipped egg whites are notoriously easy to mess up and one wrong move can cause the whole cake to deflate or prevent it from rising in the first place. We recommend adding flavour by incorporating a small amount of a powder ingredient into the flour mixture OR by adding a flavour extract.
The BEST way to make this recipe your own is to switch up the toppings you serve with the angel food cake.
- Lemon: Add some lemon zest and lemon extract to the batter and serve with lemon curd and whipped cream.
- Berry: Make your favourite homemade berry sauce to serve with the angel food cake.
- Cinnamon: Add some cinnamon to the cake batter and serve with cinnamon-infused homemade whipped cream.
- Chocolate Cherry: Fold a little cocoa powder into the cake batter and serve with cherries and chocolate-flavoured whipped cream.
- Matcha: Fold a small amount of Matcha powder into the cake batter for a green tea twist! Serve with fresh berries.
- Almond Cream: Add some almond extract and flavour your whipped cream with almond extract, too. Serve with some fruit and slivered almonds.
- Coconut: Fold in a small handful of shredded coconut to the batter and add some coconut extract. Serve with lime wedges and pineapple, and freshly whipped cream.
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Time needed: 2 hours
Throw away that boxed angel food cake mix and try these simple steps to make sure your homemade angel food cake turns out perfectly, just like ours!
- Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
Preheat the oven first.
- Whisk carefully.
Measure the all purpose flour and cornstarch (or the cake flour, if using) and 1 1/2 cups powdered sugar very carefully into a large bowl. Whisk together with a wire whisk.
- Sift flour two or three times.
Sift the flour mixture into another large bowl using a fine sieve or flour sifter. Sift the flour mixture back into the first bowl and then again into the second bowl (so you’ll sift the mixture at least 3 times). Set aside.
- Whip egg whites.
Add the egg whites to a large mixing bowl or to the bowl of your stand mixer fitted with the whisk attachment. Whip on medium speed until foamy.
- Add salt and cream of tartar.
Add the cream of tartar and salt.
- Whip until soft peaks form.
Continue whipping on high speed until soft peaks form.
- Add powdered sugar slowly.
While continuing to whip on medium-high speed, add the 3/4 cup powdered sugar slowly – about 2 tablespoons at a time – until it’s fully incorporated.
- Whip on high.
Increase the speed to high and whip until hard peaks form, adding the vanilla as it whips.
- Fold in flour, gently and slowly.
Using a wire whisk, fold the flour mixture into the whipped egg whites about 1/4 cup at a time, making sure to fold very gently and slowly, so as not to deflate the egg whites. This is a critical step, so take care and take your time.
- Pour batter carefully.
Pour the batter slowly into an ungreased 10-inch angel food cake or tube pan and smooth out the top carefully.
- Bake until golden brown.
Bake for 35-40 minutes at 325 degrees Fahrenheit (165 degrees Celsius) or until the top of the cake is golden brown and the cake springs back when you touch it gently.
- Cool upside down.
Invert the cake to cool (turn it upside down) on a glass to promote air flow. Cooling the cake upside down with lots of airflow will ensure that it doesn’t fall as it cools and that it maintains its grand height.
- Let it cool.
Let the cake cool completely to room temperature (we let it cool for at least an hour) before slicing and serving with fresh berries (or your favourite fruit sauce) and whipped cream.
What makes Angel Food Cake so light and airy?
The secret to the light and airy texture of angel food cake lies in the beaten egg whites. When you whip the egg whites, they incorporate air, creating tiny air bubbles that give the cake its delicate structure. Beating the egg whites to the right consistency is crucial for achieving that fluffy and heavenly result.
How do I make angel food cake from a box mix?
If you’re short on time or prefer a convenient option, using a box mix for angel food cake is perfectly fine. Simply follow the instructions on the box, which typically involve adding water and beating the mixture before baking. It’s a quick way to enjoy a delicious angel food cake without the hassle of measuring and sifting ingredients.
Why does angel food cake require a tube pan?
Angel food cake requires a tube pan to ensure even baking and to maintain its unique shape. The tube in the centre of the pan allows heat to circulate and reach the centre of the cake, promoting even baking and preventing the cake from collapsing as it cools.
Can I bake angel food cake in a non-stick pan?
No, angel food cake requires an aluminum tube pan. As the cake bakes it sticks to the sides of the pan which is what allows it to rise so high. An angel food cake baked with a non-stick pan won’t rise.
How do I prevent my angel food cake from deflating?
To prevent your angel food cake from deflating, ensure that your egg whites are beaten to stiff peaks and properly folded into the batter. Avoid over-mixing, as it can deflate the air trapped in the egg whites. Also, resist the temptation to open the oven door while the cake is baking, as the sudden change in temperature can cause it to collapse.
How do I store leftover angel food cake?
To store leftover angel food cake, place it in an airtight container or wrap it tightly in plastic wrap. It’s best to keep it at room temperature for up to two days. Avoid refrigerating angel food cake, as the moisture can affect its texture.
Can I substitute cake flour with all-purpose flour in angel food cake?
While it’s best to use cake flour for angel food cake, you can substitute it with all-purpose flour in a pinch as long as you replace two tablespoons of all purpose flour with cornstarch. Be sure to sift the all-purpose flour and cornstarch a few extra times to help achieve a lighter texture.
What is powdered sugar?
Powdered sugar is superfine sugar and it is also called icing sugar or confectioners’ sugar.
What am I placing the cake pan on to turn it upside down?
Place a drinking glass upside down on the counter and then turn the cake pan upside down, placing the middle of the pan onto the top of the glass. This will elevate the cake above the counter to the height of the glass, creating lots of airflow.
What do you usually do with the leftover egg yolks?
We almost always make our homemade vanilla pastry cream with the leftover yolks! You can find it HERE.
Can I use granulated sugar instead of powdered sugar?
We don’t recommend this because the granules of sugar are much larger and heavier and can cause the cake to deflate. Powdered sugar keeps the cake nice and light and airy.
We hope you love this recipe as much as we do! Let us know in the comments below, what’s your favourite recipe to make from scratch? We’d love to know!
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Angel Food Cake
Recipe: Equipment
Recipe: Ingredients
- 1 1/2 cups all purpose flour, minus 2 tablespoons OR use 1 1/2 cups of cake flour in place of the all purpose flour and cornstarch
- 2 tablespoons cornstarch
- 1 1/2 cups powdered sugar
- 12 egg whites, at room temperature
- 3/4 teaspoon cream of tartar
- a pinch of sea salt
- 3/4 cup powdered sugar
- 1 teaspoon real vanilla extract
- berries (or your favourite fruit sauce) and whipped cream for serving
Recipe: Instructions
- Preheat your oven to 325°F (165°C).
- Measure the all purpose flour and cornstarch (or the cake flour, if using) and 1 1/2 cups powdered sugar very carefully into a large bowl. Whisk together with a wire whisk.
- Sift the flour mixture into another large bowl using a fine sieve or flour sifter. Sift the flour mixture back into the first bowl and then again into the second bowl (so you'll sift the mixture at least 3 times). Set aside.
- Add the egg whites to a large mixing bowl or to the bowl of your stand mixer fitted with the whisk attachment.
- Whip on medium speed until foamy. Add the cream of tartar and salt.
- Continue whipping on high speed until soft peaks form.
- While continuing to whip on medium-high speed, add the 3/4 cup powdered sugar slowly – about 2 tablespoons at a time – until it’s fully incorporated.
- Increase the speed to high and whip until hard peaks form, adding the vanilla as it whips.
- Using a wire whisk, fold the flour mixture into the whipped egg whites about 1/4 cup at a time, making sure to fold very gently and slowly, so as not to deflate the egg whites. This is a critical step, so take care and take your time.
- Pour the batter slowly into an ungreased 10-inch angel food cake or tube pan and smooth out the top carefully.
- Bake for 35-40 minutes at 325°F (165°C) or until the top of the cake is golden brown and the cake springs back when you touch it gently.
- Invert the cake to cool (turn it upside down) on a glass to promote air flow. Cooling the cake upside down with lots of airflow will ensure that it doesn't fall as it cools and that it maintains its grand height.
- Let the cake cool completely to room temperature (I let it cool for at least an hour) before slicing and serving with fresh berries (or your favourite fruit sauce) and whipped cream.
Recipe: Notes
Storage Instructions
Store this cake in an airtight container for up to 3 days.Serving Suggestions
We suggest serving this angel food cake with fresh berries, fruit coulis or sauce, and whipped cream.Freezer Instructions
Wrap tightly in plastic wrap and place inside a freezer bag or airtight container for up to 3 months. To thaw, remove from freezer, then remove the plastic wrap and let it sit at room temperature for 1-2 hours before topping with whipped cream and berries or whatever toppings you enjoy.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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This looks amazing and I want give it a go! However, not too sure if you leave the cake in the pan when you invert it or take the pan off? As in, do you invert it pretty much straight out of the oven (or do you leave it to cool a while)?
Thanks! Yes, you leave the cake in the pan to cool completely and remove it from the pan only once it’s completely cool. Also, be sure to invert it straight out of the oven so it doesn’t fall! Good luck!
If the pan is upside down on “a glass” will there essentially be no airflow? Or do we just require airflow around/onto the pan as it cools? Also, we should place the pan onto “a glass” what?
Thank you.
_t
Place a drinking glass upside down on the counter and then turn the cake pan upside down, placing the middle of the pan onto the top of the glass. This will elevate the cake above the counter to the height of the glass, creating lots of airflow 🙂
I use an empty beer bottle, the neck of ilt is perfect for the tube part of the cake.
That’s very creative!
Hi there
What do you usually do with the leftover egg yolks. I don’t want them to be wasted
Thanks
Debbie
I almost always make my homemade vanilla pastry cream with the leftover yolks! You can find it HERE.
Old Fashioned Homemade Egg Noodles! We make and sell them at the local Farmers Market! Saving the whites for angel food cakes. The noodles take egg yolks and flour. I add salt and maybe 2 whites to 12 yolks as they roll out easier and hold together moister.
I just made this and I followed the instructions as I was making it and realized the salt wasn’t put in in the directions so I was just wondering when you put the salt in ?
The salt goes in with the cream of tartar. 🙂
Hi, This recipe looks amazing. I wonder however is it possible to bake it in a loaf pan? I have a loaf pan that would accomodate half the batter volume. Would you know how the bake time should be modified?
I wouldn’t recommend this – Angel Food Cake pans are specifically made to help the batter crawl up the sides of the pan when baking and the hole in the middle promotes even baking. I doubt it would turn out well in a loaf pan, unfortunately.
I understand. Thank you for your response. 🙂
Just baked it, turned out great. Why would you even comment if you haven’t tried it?
I can’t comment definitively on things that I haven’t tried myself because I want my readers to know that all the information in our recipes is tested and true. However,from my experience, since most people have non stick loaf pans in their home kitchens, using a loaf pan like this would prevent the Angel food cake from rising properly as it needs to stick to the sides of the pan as it rises. If you have a plain aluminum loaf pan, than feel free to give it a try.
Hi there, I just made this and used two non-stick pans. The cake held on just fine and rose way above the top of the pans, by at least 2 inches. Could be my pans are older and not so “non-stick” as I thought, lol. But, it all worked out for my two cakes.
We’re so happy you enjoyed our recipe! Thank you for taking the time to leave your feedback!
They do make a angel food loaf pan. I have one and it works just fine. You can buy angel food cake in stores that are made in loaf pans.
We’ve never tried it so we couldn’t make any recommendations but if you try, please let us know how it turns out!
My cake turned out much tougher than I had anticipated. I’m thinking that maybe I left it to whisk for too long? Or I made a mistake when incorporating the sifted flour mixture? I also baked it in a 9” pan without the hole in the middle. Do you think that made a difference?
My guess is both the pan with no hole, and probably incorporating the flour mixture too roughly. If you don’t fold it in gently it deflates the batter making the cake quite tough. You can’t really over-whisk egg whites, so it’s also possible you didn’t whisk them long enough, or perhaps they were too cold (this also prevents them from taking on enough air). Hope you give it another try!
Also, would you recommend using cake flour instead? We are living in Asia, and I don’t know if the flour is any different than it is back home. Thanks!
Any 000 all purpose flour should work. Be sure the all purpose flour you buy is 000 and you should be fine. 🙂
For an added treat, you can fold in some grated chocolate with the flour. My Mum used to do this, tastes awesome.
That’s a great idea! Thanks!! 🙂
Would this work for making cupcakes?
I’ve never tried this, so I can’t comment on how this will work unfortunately.
I made this in a normal springform pan and it cake out pretty well. I also cut it in half then put lemon curd in the middle.
Sounds delicious!
I’m wondering if I can reduce the sugar that goes with flour by half? Would it still turn out?
I have never tried this reduction of sugar myself so I couldn’t tell you, if you do try, please let us know! However please keep in mind that for best results we always advise our readers to stick to the recipes. Happy baking ☺️
Hi Chrissie
Do you mean powdered sugar as in icing sugar or castor sugar? Have you also experimented making this recipe using almond extract or lemon juice and rind instead of vanilla extract, did you find vanilla extract better. Have you used the Mondo angel cake tin, do you know if this one’s ok? It’s the only one available in our baking store here?
Yes, powdered sugar is fine sugar – castor sugar should be fine. And feel free to use lemon zest or almond extract instead of vanilla. 🙂
Can I bake this in a springform pan without hole?
No, I’m sorry. The Angel Food Cake pan is essential to even baking.
This recipe sounds awesome. I would love to give it a try, do you know if it requires any adjustments for high altitude (I’m about 3,500 feet here)?
Unfortunately I can’t comment on that since I’ve never made this recipe at high altitude, but whatever baking adjustments you normally make would likely work here too. Adding a bit of flour and reducing the sugar a bit might help!
What size of cake tin did you use ?
It’s a standard angel food cake pan (9 inches).
Can I substitute dry powdered egg whites?
I wouldn’t recommend this.
Made 2 at once for company. This was my first time making angel food cake from scratch. They turned out wonderful! And I didn’t sift my ingredients because I don’t own a sifter. Thanks for a great recipe.
So happy to hear it turned out so well!! Thanks for the comment!😊
I made this yesterday for my daughter’s birthday, it looks and tastes great but it wasn’t airy enough . Does the humidity and temperature play part do you think ?
Yes, this can definitely affect it. It could also be that perhaps you didn’t whip the egg whites quite enough before adding the other ingredients.
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
You’re welcome! Thank you for your feedback!🙂
Mine came out dense and didn’t raise. What do you think we t wrong? I followed the recipe step by step. Could it be an issue with one of the ingredients?
It’s possible that when adding the dry ingredients the egg whites deflated. Be sure to fold the dry ingredients into the egg whites very gently so as not to deflate them.
Can I make this in a bundt pan?
I would not recommend it as you will probably have an impossible time taking it out of the pan.
I’ve made this in a pampered chef bunt pan and it works great.
I’m still not sure if the recipe calls for “icing sugar” or just granulated white sugar? Not familiar with “castor sugar”
Hi Lorraine, the recipe calls for: 1 1/2 cup powdered sugar.🙂
I don’t mean to offend anybody, but I’ve made tons of angel food cakes and some were really tough, or rose really high and fell, and some were pure perfection and melt in ur mouth but I never knew what I did different from one to the next. Till somebody told me lately that there is such a thing as over beating ur egg whites. Overbeating ur eggs is what causes a tough cake. So ever since, I beat my eggs till a soft peak forms and stop. my cakes are now melt in ur mouth. I’ve never seen the like. Try it. 😊 Again, sorry if I offended anybody.
Thanks Lill, our recipe is our “always perfect” way of making angel food cake that has never failed us but every baker has their own.
Can the cornstarch and cream of tartar be substituted with baking powder (like Magic Baking Powder)?
First time I have ever made Angel Food Cake and it was a success. I followed the directions to a T and it worked! Great flavor and texture. Thanks!
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!
Hi I made this and it looks lovely rosé beautifully however it took much longer to cook I left it a good 15 minutes past the 40 minute mark and it is still quite pale, not sure what I did wrong…
Are you using convection/fan or not? Is your oven running true to setting? We suggest you use an oven thermometer to check if your oven heats up to temperature. Hope this helps ☺️
I made this angel food cake but substituted it with GF King Arthur flour – IT WORKED PERFECTLY! The first time I made angel food cake was a failure. It collapsed and was even a little raw. This recipe worked wonderfully! I baked for the full 40 minutes because I was afraid to underbake it again! Not to mention how easy it was. This took 1/2 of an hour to whip up. I will 100% recommend it to my baking friends. Thank you so much for this recipe. 🙂
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback
The Classic Angel Food Cake is very awesome recipe…