For best results, use fresh egg whites at room temperature. Aged egg whites whip up to a greater volume. Ensure your mixing bowl and beaters are completely clean and free of any grease or oil, as this will prevent the egg whites from whipping properly. Do not grease the tube pan, as the cake needs to cling to the sides of the pan to rise properly. Cooling the cake upside down is crucial for maintaining its height and airy texture. Be patient and allow it to cool completely before removing from the pan. A serrated knife works best for slicing angel food cake without compressing it.
Homemade Angel Food Cake
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING14 People
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VIEWS211
A cloud-like confection, this Angel Food Cake boasts a delicate sweetness and airy texture, reminiscent of a classic, time-honored recipe.
Ingridients
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Nutrition
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Carbohydrate34 g
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Fiber0 g
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Protein6 g
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Sodium72 mg
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Sugar26 g
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Fat0 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 15 mins Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, sift together the cake flour and confectioners' sugar five times. This ensures a delicate crumb. Set aside. (Prep time: 15 minutes)
02 Step
Recipe View 5 mins In a large, impeccably clean mixing bowl, using an electric mixer, whip the egg whites with salt until foamy. Add the cream of tartar and continue beating until soft peaks form. (5 minutes)
03 Step
Recipe View 3 mins Gradually add the granulated sugar, beating continuously until stiff, glossy peaks form. Be careful not to overwhip. Gently fold in the vanilla extract. (3 minutes)
04 Step
Recipe View 5 mins Gently fold in the sifted flour mixture in three additions, being careful not to deflate the egg whites. Use a figure-eight motion to incorporate the flour until just combined. (5 minutes)
05 Step
Recipe View 2 mins Pour the batter into an ungreased 10-inch tube pan. Gently cut through the batter with a knife to remove any large air pockets. (2 minutes)
06 Step
Recipe View 45 mins Bake for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. (Bake time: 45 minutes)
07 Step
Recipe View 2 hrs Invert the pan immediately onto a wire rack and let the cake cool completely upside down before removing from the pan. This prevents the cake from collapsing. (Cooling time: 2 hours)
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Benny Kessler
Mar 22, 2025I accidentally overwhipped the egg whites once, and the cake was a bit dry. Be careful not to overbeat!
Ewell Erdman
Mar 9, 2025The key to success is definitely sifting the flour multiple times. It makes a huge difference in the texture.
Junius Batz
Aug 29, 2024This recipe is fantastic! The cake turned out so light and fluffy.
Tierra Schiller
Jun 18, 2024The cooling upside down tip is genius! My cake never collapsed.
Rogelio Howell
Jan 22, 2024I've made this recipe several times, and it's always a hit. The instructions are clear and easy to follow.