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5 from 1 vote
angel food cake with powdered sugar on a white plate
Homemade Angel Food Cake Recipe
Prep Time
1 hr
Cook Time
40 mins
Cooling Time
1 hr
Total Time
2 hrs 40 mins

This homemade Angel Food Cake recipe is light and airy, and it’s made with only a few simple ingredients. When topped with whipped cream and fresh fruit, this easy angel food cake makes a stunning summer dessert.

Course: Dessert
Cuisine: American
Keyword: angel food cake
Servings: 12 servings
Author: Michelle
Angel Food Cake
  • 1 1/2 cups egg whites (about 10-12)
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract, optional
  • 1/4 tsp salt
  • 1 1/2 tsp cream of tartar
  • 1 cup granulated sugar
  • 1 cup cake flour (or 3/4 cup + 2 Tbsp all purpose flour and 2 Tbsp cornstarch, sifted together)
  • 1 1/4 cups powdered sugar
  • Homemade Whipped Cream (recipe linked below)
  • fresh berries
  • powdered sugar
  1. Separate eggs while cold, and allow egg whites to come to room temperature, about 30 minutes (separating eggs is easier when the eggs are cold; but the egg whites need to be at room temperature to whip properly).
  2. While the egg whites are coming to room temperature, in a large bowl, sift flour (either cake flour or all purpose flour + cornstarch) and powdered sugar together, 5 times.* Set aside.

  3. Preheat oven to 350 degrees.
  4. With a hand mixer or standing mixer on medium speed, whip egg whites, vanilla extract, almond extract (if using), salt and cream of tartar until soft peaks form.

  5. Gradually add granulated sugar, about 2 Tbsp at a time, beating on high, until stiff peaks form (see picture above for stiff peaks).
  6. Gently fold flour mixture, about 1/2 cup at a time, into the egg white mixture, until combined.
  7. Spoon batter into an un-greased 10 inch tube pan gently (the pan must be un-greased).
  8. Cut through the batter with a knife, as this removes any air pockets.
  9. Bake for 35-40 minutes, or until the top of the cake is lightly golden brown and any of the cracks in the top of the cake look dry.
  10. Immediately invert the pan upside-down, allowing it to cool for about 1 hour. (I inverted mine and rested it on a heat proof bottle.) Once cooled, use a knife to loosen the sides of the cake and invert cake onto a plate/serving dish (it might take a couple gentle shakes and taps to get the cake to come out of the pan).

  11. Cut cake and serve with whipped cream and fresh berries.
  12. Cake can be stored at room temperature for a couple of days; any longer and the cake should be stored in the fridge.
  13. Enjoy!
Recipe Notes

*While this might seem like overkill, sifting the ingredients is imperative to making sure the angel food cake is light and airy. In my testing, I found that sifting the ingredients together 5 times yielded the lightest cake.

**Adapted from Taste of Home.

***Homemade Whipped Cream