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Dessert

Classic Homemade Angel Food Cake

Enjoy a slice of cloud like perfection with this easy and airy homemade angel food cake recipe.

By Daily Recipes Book· 🌍 American· July 17, 2026
Classic Homemade Angel Food Cake
dailyrecipesbook.com
Prep
30 minutes
Cook
50 minutes
Total
1 hour 20 minutes plus cooling
Serves
12

There is something truly magical about a homemade angel food cake. Unlike store bought versions that can taste a bit processed, this cake is tall, feather light, and features a wonderful vanilla almond flavor that melts in your mouth. It is the perfect blank canvas for your favorite toppings like fresh berries or a dollop of whipped cream.

While some people feel intimidated by the whipping of egg whites, you will find it is actually quite straightforward. The secret is simply to be gentle when folding in your dry ingredients to keep all that beautiful air inside the batter. Follow these steps and you will have a beautiful, golden cake that looks like it came from a professional bakery.

Ingredients

  • 1 cup cake flour
  • 1 1/2 cups granulated sugar, divided
  • 12 large egg whites
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract

Instructions

  1. 1

    Preheat your oven to 325 degrees Fahrenheit and position a rack in the lower middle section.

  2. 2

    In a small bowl, whisk together the flour and 3/4 cup of the sugar until well combined.

  3. 3

    In a stand mixer with a whisk attachment, beat the egg whites on medium low until foamy, which takes about 1 minute.

  4. 4

    Add the cream of tartar and salt, then increase to medium speed until the whites look opaque and billowy.

  5. 5

    Gradually add the remaining 3/4 cup of sugar, one tablespoon at a time, while the mixer runs.

  6. 6

    Beat for another 2 to 3 minutes until the whites are glossy and hold soft peaks that curl slightly at the tips.

  7. 7

    Pour in the vanilla and almond extracts, beating for just 10 seconds to blend.

  8. 8

    Sift the flour and sugar mixture over the egg whites a little at a time, using a large spatula to gently fold it in with broad strokes to keep the batter light.

  9. 9

    Transfer the batter to an ungreased tube pan, smooth the top, and tap the pan on the counter 2 or 3 times.

  10. 10

    Bake for 45 to 55 minutes until the top is golden and a toothpick comes out clean.

  11. 11

    Immediately invert the pan onto its feet or over the neck of a bottle to cool completely for 2 to 3 hours.

  12. 12

    Run a thin knife around the edges to release the cake and serve with your favorite fruit or cream.

💡 Tips

Use a serrated knife to slice the cake gently without squishing it. Store any leftovers in an airtight container at room temperature for up to two days to maintain the best texture. This cake is best served fresh on the day it is made.

#dessert#cake#baking#vegetarian

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