Best Angel Food Cake

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Let me show you how to make the best angel food cake ever with just six ingredients! This classic cake is light, airy, and SO much better than any store-bought version. I can’t wait for you to try it.

The Best Angel Food Cake Recipe

This cake is one of the lightest cakes you’ll ever eat. It’s made up of egg whites whipped into a frenzy with cream of tartar to stabilize it, vanilla extract, and a bit of sugar. A thoroughly sifted flour mixture is gingerly folded into the egg whites so as to maintain as much volume as possible. Once baked, the result is a silky, cloud-like cake that is so elegant and crowd-pleasing.

The best part about it is that with only 40 minutes of active kitchen time, you end up with a cake that is just so much better than store-bought. Trust me – you’ll never buy another one again after tasting homemade. Whether you serve slices of this homemade angel food cake with some fresh whipped cream and berries, or layer it into another dessert, you’ll be transported to dessert heaven.

A slice of angel food cake on a plate with fresh berries.

Why You’ll Love This Classic Angel Food Cake

This homemade angel food cake is one of my absolute favorites. Here are some of the best things about it (in my opinion).

  • Just a few ingredients. I love that this angel food cake recipe only requires 6 ingredients, most of which you likely already have in your kitchen. This makes it a no-brainer recipe to whip up when you find yourself in the mood for baking.
  • Texture. This cake is so light and fluffy that it is like sinking your teeth into a cloud. Plus, the almost silky texture is to die for.
  • The perfect canvas. This simple vanilla cake has a subtle sweetness that lends itself beautifully to a variety of toppings. Make it your own with one or several of the toppings listed in the “What to Serve with Homemade Angel Food Cake” section below. You could even make it as a 9×13 cake and decorate it.
  • Simple elegance. Angel food cake is one of those desserts that you can present to pretty much any crowd and receive “oos” and “ahhs”. Your guests will think you’ve been slaving away all day when really you only spent 40 minutes in the kitchen.

What Is An Angel Food Cake?

Angel food cake is a light, airy sponge cake made from nothing but egg whites, cream of tartar, flour, sugar, vanilla extract, and a pinch of salt. It derives its cloud-like texture from thoroughly sifted ingredients and carefully, thoroughly whipped egg whites that create a beautiful structure for the cake. It has been an American favorite since the 19th century.

Are Sponge Cake and Angel Food Cake the Same?

Sponge cake refers to a family of cakes that contain no fats in the form of butter, oil, etc.. Instead, the moisture in a sponge cake comes from eggs (sometimes just the whites) that are whipped into a frenzy to create volume in the batter. They are usually light, fluffy, and airy. Angel food cake is a kind of sponge cake but not all sponge cake is angel food cake.

Ingredients for angel food cake separated into bowls.

Recipe Ingredients

It only takes 6 ingredients to make this gloriously simple cloud-like cake. Here’s what you will need. Don’t forget to scroll to the recipe card below for exact measurements.

  • Cake flour OR all-purpose flour – While cake flour lends a tighter crumb and is more traditional in angel food cake, it has a distinct flavor to it that I don’t love. All-purpose flour doesn’t have a flavor (in my opinion) and it produces a looser crumb that I prefer. Either flour will work, it just depends on your preference.
  • Sugar – Yes, sugar adds sweetness. But it also helps to stabilize the egg whites along with the cream of tarter.
  • Salt – For flavor. Don’t underestimate it.
  • Egg whites – The eggs should be at room temperature. Otherwise, they will not hold volume as well.
  • Cream of tartar – Cream of tartar is an acid that helps stabilize the whipped egg whites. Since most of the volume and structure of the cake comes from these egg whites, you’re not going to want to take the risk of substituting this ingredient.
  • Vanilla extract – For flavor. There’s not much else in this cake for flavor, so I recommend a good quality extract in this cake.

Cake Flour vs. All Purpose Flour

Many recipes will tell you that you can only use cake flour for angel food cake. However, I tested this cake several times with all purpose flour and cake flour. It works out perfectly either way.

The difference is in taste and texture. Cake flour has a distinct flavor that always comes through when it’s used in cakes. It also lends a tighter crumb. All purpose flour doesn’t have a flavor (in my opinion) and gives a looser crumb. Either flour will work, it just depends on your preference.

As for the amount of flour, if you’re serving the cake simply as a cake, I would use 3/4 cup of flour. It’s especially light that way. But if you’re going to use the angel food cake in something like a trifle and need it to be a little more substantial, then go with 1 cup.

Pro Tips for Whipping Egg Whites

  • Use grease free bowls. The egg whites need to be cracked into and whipped in a completely grease free bowl. Do not use plastic bowls, which tend to hold onto grease. You might even want to wipe down your bowl and utensils with lemon juice before you get started.
  • You also don’t want any egg yolks in your whites. I suggest separating the whites in a separate bowl, then adding them to the rest so that if any yolk accidentally makes into one white, you don’t ruin all of them.

How to Make Angel Food Cake

In just 40 minutes you will be popping what could become your new favorite cake recipe into the oven. Here’s how to make angel food cake. Be sure to scroll to the recipe card below for more detailed instructions.

  • Prep. Preheat oven to 375°F.
  • Sift. Combine half of the sugar, flour, and salt. Sift them together 5 times.
  • Whip the egg whites on low speed until frothy. Add the cream of tartar and vanilla extract. Increase speed to medium.
  • Whip some more. Add the remaining sugar 1 tablespoon at a time, waiting 5-10 seconds between each addition. Increase to medium-high speed and whip until it reaches stiff peaks.
  • Gently fold the flour mixture into the egg whites 1/4 cup at a time. Sift the flour mixture as you add it.
  • Pour the batter into a tube pan. Smooth it out and run a knife through the batter and around the outside wall and inside wall of the pan to break up any air bubbles.
  • Bake for 28-30 minutes.
  • Cool. Upside down. Remove the cake from the oven and immediately turn it upside down to cool. Cool for about an 1 hour.
  • Remove the cake from the pan. Once cooled, turn the right side up. Run a knife or spatula along the outside and inside walls of the pan to loosen it. Invert the cake onto a serving plate.

The Upside Down Cooling Method

So, if you read through my instructions thoroughly, you will have noticed that I suggest that you cool your angel food cake upside down. Why? Because this will help make sure that the cake doesn’t collapse as it cools.

This cake is defined by its fluffy texture and shockingly structured composition despite its airiness. When the cake comes out of the oven, that structure is not set yet. Cooling it upside down gives it time to set while ensuring that the weight of the cake does not cause it to fall in.

Overhead of angel food cake topped with and surrounded by fresh berries.

Tips for Success

This cake is wonderfully simple but it does require the baker to pay attention to some important details. Here are a few tips and tricks that will help you achieve the perfect angel food cake.

  • Sift. Be sure to sift the dry ingredients thoroughly. I recommend sifting them 5 times upon combining them and then again as you add them to the egg white mixture. This will eliminate any lumps from the mixture, which will help you achieve a smooth, silky cake. It will also keep the dry ingredients light and airy, making them easier to incorporate into the egg mixture and, by so doing, help prevent you from over-mixing and knocking volume out of the egg whites.
  • Room temperature egg whites. Another crucial step in ensuring the egg whites whip up properly is making sure that they are at room temperature. So, after separating the whites from the yolks, allow the whites to come to room temperature before whipping them up.
  • Yolk-free egg whites. All of the rise in this cake comes from the air whipped into the egg whites, so it’s super important that they whip up properly. How? First, make sure the whites are 100% fresh and yolk-free. I recommend separating each white into a separate bowl before adding it to the rest of the whites to minimize waste in case of an error. Do this when the eggs are cold. It’s just easier.
  • Grease-free. When separating and whipping the egg yolks, it is important that any bowls and utensils you use are completely grease free. I suggest avoiding plastic bowls (they hold onto grease) and maybe even wiping everything down with lemon juice before you get started. Any grease left behind will get in the way of the egg whites’ ability to whip up properly.
  • Mix gently and not too much. When folding the dry ingredients into the egg white mixture, do so gently and only until they are just incorporated into the batter. No more. Over-mixing and/or mixing too aggressively can cause the air to be knocked out of the freshly whipped egg whites, leaving you with a flat angel food cake.
  • Don’t grease the pan. Greasing the pan can interfere with the way the cake rises. So resist the temptation. Unfortunately, this can make it tricky to get the cake out of the pan. Be patient and allow it to cool for at least 1 hour before running a knife around the edges and center of the pan to loosen it. It should come out just fine.
  • Upside-down cooling. Be sure to turn the cake upside down immediately after removing it from the oven. Allow it to cool upside down for at least 1 hour. See the section above titled “The Upside Down Cooling Method” for more information.
  • Slice carefully. Slice the cake with a serrated knife and use a careful sawing motion. It’s a delicate dessert and easy to smash.

What to Serve with Homemade Angel Food Cake

Angel food cake has a wonderfully subtle sweetness to it that allows it to pair beautifully with a number of tasty toppings. Here are some of my favorite things to serve it with. Feel free to try one at a time or to combine several to make the ultimate dessert.

Angel food cake on a cake stand topped with and surrounded by fresh berries.


What Does Angel Food Cake Taste Like?

Angel food cake has a subtle vanilla flavor. It is sweet, but not overpowering.

Is angel food cake gluten free?

Angel food cake is made with cake flour or all purpose flour, so it is not gluten free. However, you can find gluten free versions of angel food cake.

How to Store

If you find yourself with leftover angel food cake, seal it in an airtight cake carrier or a similar large airtight container and store it at room temperature for up to 4 days. If you do not have a container large enough to fit the entire cake, cut it into sections before sealing in airtight containers. You can also wrap the cake in a double layer of plastic wrap.

Can You Freeze Angel Food Cake?

You can! I suggest cutting the cake into slices. Wrap each slice in a double layer of plastic wrap before placing it into a large Ziplock bag or airtight container along with the other wrapped slices. Remove as much air as possible from the container and store it in the freezer for up to 3 months.

When you are ready to enjoy, remove the wrapped cake slices from the container and place them in the refrigerator to thaw. Unwrap them gently and serve with your favorite topping/s.

More Classic Cake Recipes

Almost everyone loves cake. It’s a classic dessert that we often associate with some sort of celebration or another. I adore all things cake and think that it’s impossible to have too many cake recipes under your belt. Once you are done trying this recipe, take a look at some of these other classics.

See How To Make Angel Food Cake

Read Transcript

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Overhead of angel food cake with a slice taken out of it topped with and surrounded by fresh berries.

Angel Food Cake

  • Author: Lindsay Conchar
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 70 minutes
  • Yield: 10-12 slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


You can make the Best Angel Food Cake ever with just six ingredients! This cake is light, airy and SO much better than any store-bought version! Follow my recipe and tips to get the ultimate Angel Food Cake!


  • 3/4 cup – 1 cup (98g-130g) cake flour OR all purpose flour*
  • 1 3/4 cups (362g) sugar, divided
  • 1/4 tsp salt
  • 1 1/2 cups egg whites, room temperature (about 1012 large egg whites)*
  • 1 1/2 tsp cream of tartar
  • 1 1/2 tsp vanilla extract


  1. Preheat oven to 375°F and have an ungreased tube pan.
  2. Combine half of the sugar (3/4 cup plus 2 tablespoons or 181g), flour and salt and sift them together 5 times. Set aside.
  3. Whip egg whites with a mixer on low speed until they get frothy, then add the cream of tartar and vanilla extract.
  4. Increase speed to medium and continue whipping, adding remaining sugar 1 tablespoon at a time. Wait 5-10 seconds between each addition to give time for the sugar to incorporate.
  5. Increase to medium-high speed and whip until it reaches stiff peaks.
  6. Using a rubber spatula, gently fold the flour mixture into the egg whites 1/4 cup at a time. Sift the flour mixture again as you add it to the egg whites. Repeat until all the flour mixture has been added.
  7. Pour the batter into the ungreased pan and smooth evenly, then run a knife through the batter to break up any air bubbles. I like to run it around the outside wall and inside wall of the pan as well. Air bubbles that sit against the sides of the pan can give it little air pockets on the edges once baked.
  8. Bake until lightly golden on top and a toothpick inserted in the middle comes out clean, about 28-30 minutes.
  9. Immediately after removing from the oven, turn the cake upside down to cool. Your tube pan should have little feet to rest on white it cools. Allow it to cool for about an 1 hour.
  10. Once cooled, turn it right side up and run a knife or spatula along the outside and inside walls of the pan to loosen it. Invert the cake onto a serving plate.
  11. Slice the cake with a serrated knife and use a careful sawing motion so that you don’t smash the cake. Serve as is or with fresh fruit, whipped cream or other toppings. Cake is best when stored at room temperature in an air tight container for 3-4 days.


*Please see my notes in the post about cake flour vs. all purpose flour. As for the range of amount of flour: If you’re serving the cake simply as a cake, I would use 3/4 cup of flour. It’s especially light that way. But if you’re going to use the angel food cake in something like a trifle and need it to be a little more substantial, then go with 1 cup.


  • Serving Size: 1 slice
  • Calories: 160
  • Sugar: 29.4 g
  • Sodium: 99.6 mg
  • Fat: 0.1 g
  • Carbohydrates: 35.6 g
  • Protein: 4.1 g
  • Cholesterol: 0 mg


Share a Comment

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  1. Mary E

    I have made this recipe many times and am baking it again today. It has never failed and everyone I share it with always love it. I wanted to mention that I always save egg whites in a jar in the freezer, because I only eat yolks for breakfast. So then when I have the 1 1/2 cups saved, I defrost them slowly and bake this cake. Never had an issue using egg whites that have been frozen.

    1. Lindsay

      I’ve never tried it. I would think fresh egg whites might be best since you really get the cake’s structure from them, but you can certainly try it. It may work perfectly fine.

  2. Teresa

    This recipe is sooooo good, I’ve made it twice already and even though I did a few things wrong the first time (did not wait long enough to let eggs get to room temp, did not use the very freshest eggs I had — we have chickens — and did not put cake on bottom oven rack), it was the best one out of the two recipes I tried. So this last time I did all those things including taking out the top oven rack so that I could put the cake lower since the first time the top got a bit singed, and used eggs brought in today and yesterday from the chickens (and of course room temp lol), and honestly such an amazing cake. Will probably make again and again and again.

    1. CB

      I don’t know if my oven is just chromosomally challenged or something but 30 minutes bake time is absolutely nowhere near right for me. First time I tried cake was visibly undercooked at 30′, gave it 8 more minutes, still looked iffy but I pulled it anyway. Cake tasted good and had about the structure I think would be right but it was wet as good scrambled eggs, stuck to everything. I’m thinking the time needs to be dang near doubled in my oven or otherwise the temp needs to be increased somewhat.

      1. Lindsay

        I’m sorry you’re having trouble with it. You could try getting an oven thermometer and see if the temperature is accurate. If you have a very humid environment, that could also be contributing to all that moisture.

  3. Kelsey

    This was seriously the worst recipe I have ever tried to follow in my entire life. The directions were extremely confusing when explaining the division of ingredients. Side note: maybe you should at least make the measurements so they are logically divided in two. There was way too much unnecessary content that continuously interfered with me being able to read the actual recipe. Way too complicated for a beginner angel food cake baker! Maybe preface this at the beginning to say this is easy for experienced bakers.

    1. Lindsay

      There is only one ingredient that is divided and it’s in half. I’ve never gotten this complaint before, but I’m happy to address it. But it’s also really easily to kindly ask how to divide it in half.

    2. Zack Gibson

      I am making my very first angel food cake later today. I read the nicely detailed recipe and I anticipate zero difficulty following it. And I’m a pretty old dude.

    1. Lindsay

      I haven’t ever made a chocolate angel food cake. I imagine you could swap out some of the flour for cocoa powder, but I’m not sure.

  4. renata

    hello lindsay

    l would really like to give this cake a try, but l don’t possess the pan you are using.
    could l use a normal 9 inch round cake pan or square 9 x 13 inch? and if, can l grease the pan? and, how do l turn it upside down?
    thank you so much for your response, can’t wait to try it.

    1. Lindsay

      I haven’t tried a 9 inch, but it does work in a 9×13. You can actually see it in a 9×13 cake in this recipe. You still don’t want to grease the pan. I turned it upside down on some cans with one on each corner. I hope you enjoy it!

  5. Mike

    You mentioned that you have made this in a 9×13 inch pan. I would like to try that. Does it rise higher/over the top of the pan? Domed in the center? I have made it in an Angel Food cake loaf pan with no issues. Excellent cake!

    1. Lindsay

      I haven’t tried it as an 8 inch cake, but I have used it as a 9×13 and it was fine. I’m guessing it’d be fine.

    1. Lindsay

      Hmm, the notes about that seem to have disappeared. Sorry about that! So if you’re serving the cake simply as a cake, I would use 3/4 cup of flour. It’s especially light that way. But if you’re going to use the angel food cake in something like a trifle and need it to be a little more substantial, then go with 1 cup. You can’t go wrong either way, it’s just so super tender and light with a touch less flour. But if you want it to be a little more hearty, you could use 1 cup.

  6. Oralie

    I always thought Angel food cakes must be so difficult and time consuming, so I frankly never attempted to make until
    I found this recipe. Let me just say that this cake is sooooo incredible that I have been making it every chance I get! (I have one in the oven as I write this)! This recipe truly is the BEST ANGEL FOOD CAKE and it’s better than store bought! Try it, you will be hooked as well!!

  7. Shari L Kalous

    I love the flavor of this cake. Its really good, how ever, it is so sticky! All the outer edge stayed in my pan regardless of running a knife. Next time I will lightly oil the pan and hopefully this wont happen.

    1. Lindsay

      The only problem with greasing your pan with oil is when you turn it over after it bakes, the cake could slide right out of the pan. Moisture like that develops from condensation. When you turn the cake over after it bakes, try to make sure there’s plenty of space between the bottom of the pan and the counter or whatever it’s sitting on for the steam to escape.

  8. Elizabeth Halen

    Thanks for the recipe but holy cow that’s way too sweet! Can only bare a bite. The texture is great but way too much sugar. I want to try it again but with half of the sugar. Will that mess up the consistency and texture if I bring down the sugar that much?

    1. Lindsay

      You could try reducing the sugar, but the sugar used in the egg whites helps stabilize them, so I wouldn’t reduce the sugar in that part. Keep in mind that sugar also adds moisture and affects the texture of the cake, so by reducing it, you’ll change the final texture and moisture of the cake. If you’re going to reduce it, I’m not sure I’d reduce it that much, but you can always try it.

  9. Brigitte

    I have never make my own angel food cake but when I couldn’t find it anywhere in the grocery stores this year, I found your recipe. It turned out perfectly! I think it will be the best Christmas triffle I’ve ever made. Can’t wait to try it. Thank you!

  10. Elisabeth

    Can you make this with pineapples on the bottom for pineapple upsidedown cake? or will it be too soggy while the cake is cooling upside down?

    1. Lindsay

      Gosh, I’ve never even considered something like that. Sounds yummy! I do think it could cause an issue with the cake being able to stick to the pan while it cools. You might be better off to serve slices of the angel food cake with pineapple or some kind of pineapple sauce.

  11. Steve Thatcher

    Searched for an angel food cake recipe and chose this one out of the selections I found. I picked this one because I find sifting easier than using a food processor (as some did) to combine the flour and sugar. This was my first angel food cake in “many” years of baking. It came out perfect and everyone that tried it said it was better than bakery purchased cakes. Thank you for an excellent recipe and directions.

  12. Sarah Egan

    my cake fell out of the pan and turned too mush I cooked at 375 for 30 min until golden brown it was beautiful until it amen out of the pan toothpick came out clean what did I do wrong

    1. Lindsay

      Did you happen to grease the pan prior to adding the batter? It really should stick to the pan when you turn it over if not.

  13. Angel Hughes

    Thank you for sharing. This was my first time baking an angel food cake and it came out beautifully. I used 10 egg whites. Followed the recipe and it’s beautiful. If I knew how to share a photo I would.

  14. Michelle

    I would love to make this for Easter! Could the sugar be reduced and still turn out? I have family members that are diabetic

    1. Lindsay

      I haven’t tested it with less sugar so it’s hard for me to say for sure. The sugar actually helps to stabilize the whipped egg whites so I’m not sure.

  15. Carie Pickerell

    This is the best and easiest Angel Food cake I have every made. I have made it at least a dozen times now. I get rave reviews at work when I take it in. I’m told its the best angel food cake they ever eaten. I think sifting your ingredients 5 or times makes a big difference. I even sift it in when I fold into egg white. Only difference is, I add 1 tsp vanilla and 1/2 tsp Almond extract. Thank you for sharing this recipe.

  16. Sandy

    This is a fantastic recipe! I’ve made this several times now and it’s so delicious and so worth the effort! I have chickens and this is a great way to use up excess eggs!

  17. Kristine Deleasa

    Hi! Looking forwarding to making your recipe however I don’t have a “tube” pan . Can I use my “Bundt” pan??

  18. Ramia Guarino

    I am a professional baker and this is the best angel food cake I have made yet. I tried the all purpose flour method. It’s perfection. Thank you for sharing the recipe.

    1. Lindsay

      I haven’t ever tried it with anything else. You could do a quick search and see if there is something someone recommends. I just can’t say for sure if something else would work.

  19. Carie Pickerell

    This is a fabulous Angel Food Cake recipe. Delicious. So good we ate it with not frosting, no berries. It will be my go to recipe for AFC from now on.
    Thank you so much for sharing.
    By the way I had no problems following the instructions. Just read people.

  20. Debbie Barnes

    This is a great cake. It requires a LOT of sifting but it’s worth that extra time. I made it this morning, had unexpected kid/grandkid company after lunch and they almost ate the whole thing. Delicious with berries and real whipped cream.

  21. Tara

    This recipe turned out perfectly! Everyone loved the cake. It was light and fluffy. This will be my go-to angel food cake recipe.

  22. Cathy

    I made this today, but instead of using a dozen of eggs I used Simply White eggs in a carton. It turn out amazing!!! Thank you

  23. Samantha

    Best Angel Food Cake Ever! Was not a fan of the boxed ones. I did use the carton of egg whites instead of cracking eggs. Came out perfect. Super moist and flavorful. Great recipe!

  24. Cheryl

    The center of my cake looked like it sunk in while baking. It is cooling now…hopefully it will still taste good.

  25. Carol

    No, this was the most confusing directions for a cake that I have ever seen. I watched the tutorial and even read the directions. No way am I ever going to try this recipe, again. Guess I will go back to another recipe I used to use.

  26. Sarah

    My family loves angel food cake but I have never made it myself. This recipe looks great and pretty easy to make, I will have to give it a try as I’m sure it is so much better than the store-bought angel food cake we normally get.

    1. Lindsay

      I haven’t tried it to be able to say for sure, but the sugar helps stabilize the whipped egg whites and I’m not sure if the stevia would do that or not.

  27. Toula

    Will be making this shortly can I use a box of egg whites instead of cracking a dozen eggs? Does it make a difference?

  28. Abigail

    I love this recipe, I’ve made it several times and it’s always gorgeous and tasty! Though under step 2 I find the wording easily equivocated with using half of the dry ingredients in total, instead of using only half the sugar. For that reason, I believe adjusting the wording may be helpful to newer bakers, who may not read the directions and ingredient list as carefully, and may accidentally mess up the recipe for this beautiful cake! Combine the flour, salt, and half the sugar would be a bit clearer IMHO.
    Thanks for providing us with all these awesome recipes Lindsay, Life Love and Sugar is my favorite baking site/book.
    Best Wishes

  29. Janie

    Lindsay this cake worked perfect for me! I used the one cup of cake flour. I felt like I feared my egg whites wouldn’t beat up until I found that it takes at least 5 minutes. My batter had a light and fluffy texture and my cake rose above my pan in the oven. I feel like running the knife around the batter was a good trick. The cake is tall, soft, smooth and moist. Best Angel Food Cake for sure!

  30. Lauren

    THIS IS AMAZING! I have never made Angel Food cake and I’m really not usually successful at baking much of anything. Your recipe is spot on and I made the most gorgeous cake and it tastes heavenly! Sugary baked outside and fluffy silky inside. Seriously, this is the most success I’ve ever had on a first-time bake. Thank you! 

  31. Anne

    Made this recipe today for my daughter’s birthday.   So good!  Thank you for the video, super helpful. Such a better flavor and texture than store bought!  

  32. Marci

    The cake turned out beautifully! Moist and spongy, using the All-Purpose Flour was just as delicious as cake flour.

  33. Geri

    You said sugar but you didn’t day what kind. I have been looking at other recipes and some use grandulated sugar and also powdered sugar. So I was a bit confused.

  34. Hannah Kimsey

    Great recipe! 
    I covered the whole thing in your strawberry whipped cream. I did have to add more sugar to the whipped cream though. Then I made a strawberry sauce for a drizzle of people wanted it. So awesome! 

  35. Andrea

    I’ve made this cake twice and it is other-worldly! I only used 98g of flour and it comes out light as air. Like cotton candy of the cake world. It kinda just melts in your mouth and has an amazing sweet taste. I make a strawberry sauce to go on top and the tangy taste perfectly complements the sweet cake.

  36. Eileen Schmidt

    I’m not an Angel Food Cake fan but my Granddaughter wanted one for her birthday, so, of course, I made one. I used this recipe, garnished it with strawberries and blueberries and it was a tremendous hit. Definitely THE BEST Angel Food Cake I have ever eaten. So good that I made another one less than a week later for just my husband and me! You will never buy another Angel Food Cake mix again once you use this recipe. Thank you so much. AWESOME!!

  37. Fanny

    Hi Lindsay
    What is the size of the tun pan that you are using?
    I want to maje this cake to first birthday 🤗.i want to try it.

    1. Lindsay

      I linked to the exact pan I used within the recipe instructions, if you’d like to take a look. It is a 9.5 inch pan. I hope you enjoy it!

  38. Allison

    This was so so so good! Accidentally added to much vanilla(over poured) but everyone loved it! Will use again. Thank you for sharing!

  39. Sandra

    First time making an angel food cake and I went with yours because I too like all purpose flour. IT CAME OUT WONDERFUL. Thank you so much.

  40. sharon

    Hi, just trying your recipe today after receiving American cups (1 cup = 137 mls) when testing against weight in grams I found if differed from the ones quoted. How accurate should measurements be as I am used to working with a scales. Many thanks

  41. sharon

    I’m in the UK – Do you use the standard spoon sizes 15ml = 1 tablespoon 5ml = 1 teaspoon etc. Many thanks – looking forward to trying – looks yum

  42. A&K

    This recipe turned out amazing. The texture is perfect and flavor out of this world. Now everyone is requesting that I make this cake. Thank you for posting .

  43. Fabiola

    Hi there!
    Can I use a regular round pan and use a tin or something in the center to use as tube?
    I don’t have a tube pan 🙁
    Which size pan would work for this recipe?


      1. Fabiola

        Thanks a lot… 🙂
        I asume not a regular round pan though… I will give it a try! Wish me luck!

      2. Lindsay

        A round pan should be fine. This amount of batter might need two or three pans, depending on the size.

  44. Jen

    This is the best angel food cake I have ever had! I used liquid egg whites.  I really had a difficult time judging when to stop whipping, I really couldn’t judge the stiff peaks.  A photo of what it should look like would be great!  I just can’t get enough Life, Love and Sugar!!!!  

    1. Cheryl

      Do you have a gluten free option for your angel food cake recipe? Would almond flour work as substitute? I’m hoping you have.

      1. Lindsay

        I don’t. I haven’t tested anything. I would think the best option would be a one to one gluten-free all-purpose flour.

  45. Lori

    Looks amazing, and i can’t wait to try it as a base for fresh strawberries! Can this be made in Bundt Pan instead of a Tube Pan?

    1. Lindsay

      I’m not sure that a Bundt pan works as well. It would be difficult I think to get the cake out of the pan because of all the little crevices in the designs of Bundt pans.

  46. Alicia Storms

    This looks AMAZING!!! I will definitely try this at home.
    Thank you so much for sharing this refreshing recipe.
    Keep sharing:)

  47. Angie

    Hi Lindsay – Can’t wait to try this! And the last couple cakes you posted too!! Love them! Can you tell me how many grams of egg whites you used? Eggs are so different in size, so I just want to be sure. Thank you!!!

    1. Lindsay

      I did not measure the egg whites by weight, just by cups. The cup measurement should be pretty accurate in this case because it’s a liquid. I used large eggs.

      I hope you enjoy it!

  48. Sarah

    Hi Lindsay! This cake looks A-M-A-Z-I-N-G! I’ve been looking at a bunch of angel food cake recipes, and sadly all of them used cake flour. It’s really expensive, so I don’t stock it, and instead I make the DIY version. But I get confused with all that add-this-and-then-take out-this-but-not-this 🙂 So you just helped me more than you know it! I will definitely try to make this in the future. Thanks for another great recipe 🙂

  49. Erin

    This angel food cake looks lovely, Lindsay! Unfortunately, I don’t own the customary tube pan, or otherwise I would’ve made this as soon as possible!

  50. Audrey Chavez

    Okay thank you so much Lindsay , I’ll be making it simply as a cake serve with some strawberries or something

  51. Audrey Chavez

    Good morning Lindsey I am going to try and make this angel food cake I’ve already separated the egg whites on the flour it says 3/4 to 1 cup how much is it 3/4 or 1 Cup?

    1. Lindsay

      There’s a note at the bottom of the recipe about the flour options. Basically if you’re serving the cake simply as a cake, I would use 3/4 cup of flour. It’s especially light that way. But if you’re going to use the angel food cake in something like a trifle and need it to be a little more substantial, then go with 1 cup.

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29