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5.0 from 9 votes

Angel Food Cake Recipe

This light and airy homemade angel food cake is a real showstopper!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 12 slices
Calories: 148 kcal
Course: Dessert , Cake
Cuisine: American

Ingredients

  • ⅞ cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1½ cups granulated sugar divided
  • 12 egg whites
  • 1½ teaspoons pure vanilla extract
  • 1½ teaspoons cream of tartar
  • ½ teaspoon kosher salt

Instructions

    Cup of Yum
  1. Move the top oven rack to the lowest position. Preheat oven to 350°F. A tube pan with removable bottom works best for this recipe. Do not grease or spray the pan.
  2. In a medium bowl, sift together the flour, cornstarch, and ¾ cup of the sugar. Set aside the extra sugar and the sifted ingredients.
  3. In a large bowl, using a hand or stand mixer, beat the egg whites, cream of tartar, vanilla, and salt on a high speed until soft peaks have been reached.
  4. At this point, slowly add the remaining sugar to the egg mixture while continuously beating into stiff peaks.
  5. Once the egg whites have reached a stiff peak, use a spoon or spatula to gently fold the dry ingredients into the eggs just until blended.
  6. Pour the batter into the ungreased tube pan. Bake for 40-45 minutes, just until the top is browned, completely dry, and has started to crack.
  7. Once done baking, immediately take the pan out of the oven and turn it upside on top of a bottle to prevent the cake from collapsing. Cool upside down for 1 hour before removing from pan. Once cooled, to remove the cake, slide a knife along the edges of the pan until it has been released.

Notes

  • A stand mixer will work best to beat into peaks, and more quickly, but a hand mixer will work as well. A hand mixer will double the time it takes to reach peaks.
  • Storage: Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 6 months.
  • Make sure the eggs are beaten into stiff peaks so that the cake holds its shape when it is baked.
  • Don't let any egg yolk get into the egg whites. The yolk can prevent the whites from forming peaks as they contain fat.
  • Carefully fold the dry ingredients into the egg whites to keep as much air in the batter as possible.
  • Don't use a bundt pan for this recipe. The angel food cake needs the structure of a tube pan to keep it together.
  • A stand mixer will work best to beat into peaks, and more quickly, but a hand mixer will work as well. A hand mixer will double the time it takes to reach peaks.

Nutrition Information

Serving 1slice Calories 148kcal (7%) Carbohydrates 33g (11%) Protein 4g (8%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 147mg (6%) Potassium 120mg (3%) Fiber 1g (4%) Sugar 25g (50%) Calcium 4mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 148

% Daily Value*

Serving 1slice
Calories 148kcal 7%
Carbohydrates 33g 11%
Protein 4g 8%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 147mg 6%
Potassium 120mg 3%
Fiber 1g 4%
Sugar 25g 50%
Calcium 4mg 0%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.