Forget the store-bought versions—homemade is where the good stuff is! The fluffy texture and delicate sponge crumb is beautifully white and surprisingly easy to create.For more of my favorite cake recipes, be sure to try this Red Velvet Cake, my classic Pineapple Upside Down Cake, and of course, you can’t forget my Carrot Cake!
Angel Food Cake Recipe
This timeless cake is so delicious but definitely is different than your classic white cake. The batter has no butter, oil, or egg yolks. It stays moist and fluffy because of the whipped egg whites. Slices of angel food cake with whipped cream and fruit make a delicious dessert any time of the year! Or slice it up into chunks to throw into a trifle dish with whipped cream, pudding, and fruit for another dessert!
Angel Food Cake Ingredients
The ingredient list for this cake is surprisingly short. For the best results, make sure all of the ingredients have come to room temperature before making the cake. All of the exact measurements are on the recipe card at the bottom of the post.
Flour: Use cake flour for the best results. It will make for a much lighter taste and fluffier texture than regular all-purpose flour. Granulated Sugar: Sugar is essential in this cake. Divide it and add it in two stages: first, sift it with the flour, and then beat it into the egg whites. Salt: Just a bit will help bring out the flavor. Egg whites: There is no mistake that there are no leavening agents like baking soda or baking powder in this recipe because the egg whites provide all the lift required for the cake to climb to lofty heights. Cream of tartar: This ingredient stabilizes the egg whites while you beat them. Without it, the cake will collapse. I haven’t found a substitute I like as much. Vanilla extract: Adds just the right amount of vanilla flavor to the cake.
Instructions for Homemade Angel Food Cake
Once you master baking this cake at home, you will never buy this at the store again!
Make and Prep the Batter
Bake the Cake
Turn upside down and cool: Turn the cake pan upside down and cool the cake over a wire rack. This allows air to circulate underneath, helping the cake set completely while it clings to the sides of the pan. Loosen the cake: Once cooled, run a sharp knife around the edges of the pan to loosen the cake. A few taps will then release it, allowing the cake to drop out and maintain its form.
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