Let me show you how to make the best angel food cake ever with just six ingredients! This classic cake recipe is light, airy, and SO much better than any store-bought version. Perfect angel food is all about the right ingredients and how you mix them, so follow along step by step and watch my video tutorial for tips!
This angel food cake is one of the lightest cakes you’ll ever eat. It’s an airy sponge cake made from egg whites whipped into a frenzy, stabilized with cream of tartar, and flavored with vanilla extract and a bit of sugar. Then, a thoroughly sifted flour mixture is gingerly folded into the egg whites to maintain as much volume as possible.
Once baked, the result is a silky, cloud-like cake that is so elegant and crowd-pleasing. Since creating this original recipe, I’ve made it into angel food cupcakes, too. Trust me, after tasting homemade angel food cake, I’ve never bought it from the store again!
Why It’s Worth Making Classic Angel Food Cake From Scratch
- 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. It’s a no-brainer to whip up when you find yourself in the mood for baking.
- Texture. Whipping the egg whites as you would for a white cake or meringue creates a cake so light and fluffy, it’s 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. Make it your own with your favorite toppings (I include mine below). You could even make this recipe as a 9×13 cake and decorate it.
- Simple elegance. Angel food cake is one of those desserts that always receives “oos” and “ahhs” whenever I make it! Everyone thinks I’ve been slaving away, when really I only spent 40 minutes in the kitchen.
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) – Many recipes will tell you that you can only use cake flour for angel food cake. However, I’ve never had any issues making this cake with all-purpose flour. Either will work; the key is to measure the flour correctly. Use a kitchen scale or the spoon-and-level method if you don’t have one, to avoid overmeasuring.
- Sugar – Not just for sweetness in angel food cake recipes, sugar also helps stabilize the egg whites along with the cream of tartar.
- Salt – Don’t skip the salt, or your angel food will turn out bland.
- Egg whites – Separate the eggs while they’re cold (it’s easier this way), and afterward, let the egg whites come to room temperature. Cold egg whites won’t hold volume as well when whipped.
- Cream of tartar – As it does in meringue recipes, cream of tartar stabilizes the whipped egg whites for this cake. Since most of the cake’s volume and structure comes from the egg whites, I don’t recommend substituting or leaving out this ingredient.
- Vanilla extract – This cake relies on the vanilla for flavor, so I recommend a good-quality extract or an equal amount of vanilla paste. Avoid imitation vanilla here.
Cake Flour vs. All-Purpose Flour In Angel Food Cake
The difference is in taste and texture. Cake flour lends a tighter crumb and is more traditional in angel food cake. However, it also has a distinct flavor that comes through when it’s used in cakes. While all-purpose flour gives the cake a looser crumb, I find it lacks that undesirable flavor, so that’s what I use. Both will work.
A quick note regarding the amount of flour in this angel food cake: If you’re serving this 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 more substantial, I recommend increasing the flour to 1 cup.
How to Make Angel Food Cake
Preheat the oven to 375°F and follow these steps to make the best angel food cake.
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 the speed to medium.
Add the remaining sugar 1 tablespoon at a time, waiting 5-10 seconds in between each addition.
Beat the mixture at medium-high speed 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 the cake for 28-30 minutes. Remove the cake from the oven and immediately turn it upside down to cool. Cool for about an 1 hour.
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? This helps make sure 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.
Removing the Cake From the Pan
Once cooled, you can turn the cake right side up. Run a knife or spatula gently along the outside and inside walls of the pan to loosen it. Invert the cake onto a serving plate. You may need to tap the top of the pan a few times to help the cake loosen.
Pro Tips for the Best Angel Food Cake
- Sift and sift again. Sift the dry ingredients thoroughly. I recommend sifting them 5 times after combining them, and then again as you add them to the egg white mixture. This eliminates any lumps for a smooth, silky cake. Sifting also makes the dry ingredients easier to incorporate into the egg mixture, preventing over-mixing and knocking volume out of the egg whites.
- Make sure the whites are 100% fresh and yolk-free. I suggest separating the whites in a separate bowl before adding them to the rest. This way, if any yolk accidentally makes it into the egg white, you don’t ruin all of them. Do this when the eggs are cold. It’s just easier.
- Use room temperature egg whites. Another crucial step is making sure the egg whites are at room temperature before you whip them. Let them sit out for at least 15 minutes to take the chill off.
- Use grease-free bowls. The egg whites need to be cracked into and whipped in completely grease-free bowls. Any residual grease gets in the way of the egg whites’ ability to whip up properly. Use metal or glass bowls, and not plastic bowls, which tend to hold onto grease. Consider wiping down your bowl and utensils with lemon juice or white vinegar before you get started, so they’re squeaky clean.
- Don’t grease the pan. In the same way grease interferes with the egg whites, greasing the pan can affect how 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. See the Upside Down Cooling Method above for details.
- Slice carefully. When serving, slice your angel food cake with a serrated knife using a careful sawing motion. It’s a delicate dessert and easy to smash.
FAQs
Sponge cake refers to a family of fluffy, airy cakes that, instead of using butter or oil, rely on moisture from whipped eggs (sometimes just the whites, like in this recipe) to create volume in the batter. Angel food cake is a kind of sponge cake, but not all sponge cakes are angel food cake.
Angel food cake is the opposite of devil’s food cake. While angel food is a light, fat-free cake made from egg whites, devil’s food cake is a dense, moist, and fudgy chocolate cake made with cocoa powder.
Serving Angel Food Cake
Remember when I said that homemade angel food cake is the perfect canvas? These are some of my favorite ways to eat this tender vanilla sponge cake:
- Top the cake with fresh berries, like strawberries and raspberries.
- Add a dollop of homemade whipped cream to the cake slices when serving. I also love the slightly savory edge on this sweet and creamy mascarpone whipped cream.
- Serve with a scoop of vanilla or strawberry ice cream.
- Drizzle the cake with strawberry sauce, blueberry sauce, or lemon curd.
- Indulge in a little chocolate ganache or salted caramel as a topping.
- Layer the cake into a strawberry shortcake trifle.
How to Store
- Store airtight. Store the cooled angel food cake in a cake carrier or airtight container 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. You can also wrap the cake in a double layer of plastic wrap.
- Can I freeze it? You can! I suggest cutting the cake into slices. Wrap each slice in a double layer of plastic wrap, then place it into a large Ziplock bag or airtight container 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. Thaw the cake slices on the counter before serving.
More Classic Cake Recipes
Angel Food Cake
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 70 minutes
- Yield: 10–12 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
You can make the best angel food cake with just six ingredients! This cake is light, airy, and easier than it looks. Follow my recipe and tips for the best results.
Ingredients
- 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 10–12 large egg whites)*
- 1 1/2 tsp cream of tartar
- 1 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375°F and have an ungreased tube pan.
- Combine half of the sugar (3/4 cup plus 2 tablespoons or 181g), flour and salt and sift them together 5 times. Set aside.
- Whip egg whites with a mixer on low speed until they get frothy, then add the cream of tartar and vanilla extract.
- 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.
- Increase to medium-high speed and whip until it reaches stiff peaks.
- 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.
- 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.
- Bake until lightly golden on top and a toothpick inserted in the middle comes out clean, about 28-30 minutes.
- 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.
- 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.
- 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.
Notes
*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.
Nutrition
- 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
Categories:
Cakes and Cupcakes, Easter, Holidays, July 4th, Recipes, Recipes with video, Sweets and Treats,
Many thanks, looking forward to trying.
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
Yes, that’s correct.
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 .
I’m so glad it was a hit!
Hi I was wondering how do u divided 1 3/4 cups of sugar in half
YES!! It worked perfectly <3
Thank you so much!
I love all your recipes!!
Best regards.
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?
TIA
You could actually make it in a 9 x 13 pan, as done in this recipe. https://www.lifeloveandsugar.com/angel-food-flag-cake/
Thanks a lot… 🙂
I asume not a regular round pan though… I will give it a try! Wish me luck!
A round pan should be fine. This amount of batter might need two or three pans, depending on the size.
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!!!!
I’m so glad to hear that! Thanks Jen!
Yay! So glad to hear that! Thanks Stacie!
Do you have a gluten free option for your angel food cake recipe? Would almond flour work as substitute? I’m hoping you have.
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.
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?
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.
This looks AMAZING!!! I will definitely try this at home.
Thank you so much for sharing this refreshing recipe.
Keep sharing:)
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!!!
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!
Lindsey did you add what temperature in the oven should be on or did I just miss it
It’s in step 1 – 375 degrees.
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 🙂
Wonderful! I was hoping that would be helpful! I hope you enjoy it!
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!
Okay thank you so much Lindsay , I’ll be making it simply as a cake serve with some strawberries or something
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?
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.