Homemade Angel Food Cake
Homemade angel food cake is a simple but incredibly elegant cake that's perfect served with summer berries and whipped cream. Learn how to make it!
Servings 12 servings
Ingredients
- 12 large egg whites, or 1 ½ cups (375 ml) liquid egg whites (see notes)
- 1 tsp cream of tartar
- 1¼ cups powdered sugar, sifted
- 1 tsp pure vanilla extract, or the finely grated zest from 1 lemon
- 1 cup cake flour, sifted (see notes for substitution option)
Instructions
- Preheat the oven to 375°F (180°C).
- In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl, if you’re using a handheld mixer), measure the egg whites and whisk until foamy.
- Add the cream of tartar and beat until soft peaks form.
- Keep on beating, adding the sifted powdered sugar a couple of tablespoons at a time, until all the sugar is incorporated and stiff peaks form.
- Add the vanilla extract or lemon zest and fold to incorporate. If you’re using a stand mixer, remove the bowl from its stand.
- Using a spatula, gently fold in the sifted flour in four batches by repeatedly cutting the spatula in the center of the mixture then coming up the sides.
- Transfer the mixture into an UNGREASED tube cake pan with a removable bottom. Even out the top of the cake.
- Bake for about 30 minutes or until the cake is golden and a toothpick inserted in the cake comes out clean. Invert the pan onto a wire rack or onto its feet and let the cake cool completely.
- To unmold the cake, run a sharp knife around the inside of the pan, then lift the center part with the cake sitting on it. Run the knife around the center part of the cake and along the bottom to loosen it, then remove the tube part of the pan and set the cake onto a serving plate or cake stand.
- SERVING: Always wait to garnish homemade angel food cake right before serving to make sure it stays fresh.
- TOPPING IDEAS: A big dollop of soft whipped cream and a tumble of fresh berries.A slow drizzle of warm chocolate sauce or butterscotch sauce and some toasted almonds or hazelnuts.A spoonful of bright, tart lemon curd to cut through the sweetness. Sprinkle with chopped pistachios for a pop of color.Top with full-fat vanilla Greek yogurt, fresh fruits, and nuts.
- STORAGE: Store homemade angel food cake under a cake dome, in a large airtight container, or carefully wrapped in plastic. The cake keeps at room temperature for up to 3 days.
Video
Notes
- If you don't have cake flour on hand, you can make some at home. For every cup of all-purpose flour your recipe calls for, scoop out two tablespoons of the flour and replace it with two tablespoons of cornstarch. Whisk it together really well, and you’re good to go.
- Instead of separating eggs yourself, you can use egg whites sold in a carton (such as NatureEgg Simply Egg Whites or Egg Beaters All Natural 100% Egg Whites).
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