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The Best Homemade Angel Food Cake: Light, Airy & Classic Recipe

A close-up slice showing the airy, white interior crumb structure of a homemade angel food cake.
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Make this classic Angel Food Cake from scratch. It is fat-free, incredibly light, and airy, perfect for summer celebrations or pairing with fresh fruit.

Ingredients

Scale
  • 1 1/2 cups egg whites (about 10 to 12 large eggs), room temperature
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar, divided
  • 1 cup cake flour, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Instructions

  1. Preheat your oven to 350°F (175°C). Do not grease your 10-inch tube pan (angel food cake pan).
  2. In a large, clean bowl, combine the egg whites, cream of tartar, and salt. Beat with an electric mixer on medium speed until soft peaks form.
  3. Gradually add 1 cup of the granulated sugar, about 2 tablespoons at a time, while beating on high speed. Continue beating until stiff, glossy peaks form. Beat in the vanilla and almond extracts.
  4. In a separate small bowl, whisk together the sifted cake flour and the remaining 1/2 cup of granulated sugar.
  5. Gently fold the flour and sugar mixture into the egg white meringue in three additions. Use a large spatula and cut down through the center, then sweep up the side of the bowl, turning the batter over itself. Do not overmix; stop when no streaks of flour remain.
  6. Carefully spoon the batter into the ungreased tube pan. Gently run a knife through the batter to release any large air pockets.
  7. Bake for 35 to 40 minutes, or until the top is golden brown and springs back when lightly touched.
  8. Immediately invert the pan onto its feet (or over the neck of a bottle if your pan does not have feet). Let the cake cool completely upside down, about 1.5 to 2 hours. This step is crucial for keeping the cake light and airy.
  9. Once completely cool, run a thin knife around the edges and the center tube to release the cake. Serve immediately or store at room temperature.

Notes

  • Use only room temperature egg whites for the best volume when whipping.
  • Do not use a non-stick pan; the batter needs to cling to the sides of the pan to rise properly.
  • This cake is a fantastic base for fresh berries and whipped cream.

Nutrition

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

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