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The Best Homemade Angel Food Cake From Scratch

Close-up of a slice of incredibly light and airy angel food cake dusted generously with powdered sugar.
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Make a classic, fat-free Angel Food Cake that is unbelievably light, fluffy, and airy. This recipe focuses on proper egg white whipping for the best texture, perfect for summer desserts or celebrations.

Ingredients

Scale
  • 1 ½ cups egg whites (about 10 to 12 large eggs), room temperature
  • 1 ½ teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 cup granulated sugar, divided
  • ¾ cup cake flour, sifted
  • ¼ cup confectioners’ sugar (for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C). Do not grease your 10-inch tube pan with removable bottom.
  2. In a large, clean, grease-free bowl, combine the egg whites and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form.
  3. Gradually add ½ cup of the granulated sugar, one tablespoon at a time, while beating on high speed. Continue beating until stiff, glossy peaks form. The meringue should hold its shape firmly.
  4. Beat in the vanilla and almond extracts.
  5. In a separate small bowl, whisk together the remaining ½ cup of granulated sugar and the cake flour until well combined.
  6. Sift the flour and sugar mixture over the meringue in three additions, gently folding after each addition using a large rubber spatula. Fold just until no streaks of flour remain; avoid overmixing, which deflates the air.
  7. Gently spoon the batter into the ungreased tube pan. Run a knife through the batter to release any large air pockets.
  8. Bake for 35 to 40 minutes, or until the top is golden brown and springs back lightly when touched.
  9. Immediately invert the pan onto its cooling feet (or over the neck of a bottle) and let it cool completely upside down, about 1.5 to 2 hours. This prevents the cake from collapsing.
  10. Once completely cool, run a thin knife around the edges and the center tube to release the cake. Dust the top lightly with confectioners’ sugar before serving.

Notes

  • Use only fresh, room temperature egg whites for the best volume when whipping.
  • Ensure your mixing bowl and whisk attachments are completely free of any grease or egg yolk residue.
  • Cooling the cake upside down is critical for maintaining its light, airy structure. Do not skip this step.
  • This cake pairs well with fresh berries or a light glaze. Consider this recipe as a base for a **strawberry angel food cake** variation.

Nutrition

Find it online: https://www.unfoldrecipes.com/angel-food-cake-recipe-light-airy/