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Homemade Angel Food Cake

Homemade Angel Food Cake

Homemade Angel Food Cake is a classic dessert that captivates with its light, airy texture and delightful sweetness. This cake is perfect for any occasion, from celebrations to casual picnics. Crafted primarily from egg whites, it provides a guilt-free indulgence that pairs beautifully with fresh fruits and whipped cream. The simplicity of the ingredients makes it accessible for bakers of all skill levels, while its elegant presentation ensures it will impress your guests. Whether you’re enjoying it plain or dressed up with toppings, this Homemade Angel Food Cake is certain to become a favorite in your dessert repertoire.

  • Total Time: 55 minutes
  • Yield: Serves about 12 slices 1x

Ingredients

Scale
  • 1 ¼ cups cake flour
  • ½ cup granulated sugar (for flour mixture)
  • 1 ½ cups egg whites (about 12)
  • ¼ teaspoon salt
  • 1 ¼ teaspoon cream of tartar
  • ¼ teaspoon clear vanilla
  • 1 teaspoon almond extract
  • 1 ⅓ cups granulated sugar (for meringue)

Instructions

  1. Preheat the oven to 375°F.
  2. Sift together cake flour and ½ cup sugar four times.
  3. In a large metal bowl, combine egg whites, salt, cream of tartar, vanilla, and almond extract; beat until soft peaks form.
  4. Gradually add the remaining sugar in four additions while beating until blended.
  5. Gently fold in the flour mixture in four parts without deflating the egg whites.
  6. Pour batter into an ungreased tube pan and cut through to remove air bubbles.
  7. Bake for 30-35 minutes. Let cool upside down before removing from the pan.
  • Author: Emmeline
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 105
  • Sugar: 14g
  • Sodium: 70mg
  • Fat: 0.2g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: <1g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Use room temperature egg whites for better volume. Always sift flour multiple times to ensure a light texture. Avoid greasing the pan to help the cake rise properly.

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