Homemade Angel Food Cake

There’s just something special about an old-fashioned Angel Food Cake that takes me back. It reminded me of the kind of cakes Momma used to make, simple, sweet, and made with love. Light and fluffy cake has become a little favorite in my house.

Course Cake, Dessert

Keyword angel food cake, cake, cakes, desserts, easy angel food cake, easy homemade angel food cake, homemade cakes

Prep Time 25

Cook Time 45

Additional Time 1

Total Time 1

Servings -10 inch tube cake

Calories 265kcal

Author Allrecipe inspired

Equipment

1 Hand mixer or stand mixwe
1 spatcula
1 tube cake baking pan
2 bowls to divide eggs
1 measuring cups
1 measuring spoons

Ingredients

18 Large Eggs Whites room temperature
2 teaspoons cream of tartar
1 pinch of salt - equals to 1/16 teaspoon
1 1/2 cups white granulated sugar - divided
1 cup cake flour - read notes if you don’t have cake flour
1/2 cup confectioner's sugar
1 1/2 teaspoon vanilla extract
Optional 1/2 teaspoon almond extract

Instructions

Preheat oven to 350°F (175°C).
Sift flour and confectioners' sugar together 5 times and set aside.
Get two bowls for the eggs. You want to separate the yolks from the whites—yolks in one bowl and whites in the other. Set the yolks aside; you will not need them in this recipe. If you haven't yet, make sure the egg whites are at room temperature.
In a clean bowl, whip egg whites with a pinch of salt until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add granulated sugar while beating, and continue to beat until very stiff. Add vanilla.
Fold (do not stir) in the flour mixture. Add it slowly, making sure it's smooth.
Pour into a floured 10-inch tube pan. I love this tube pan, cakes are easy to remove.I love this pan and cakes are easy to remove.
Bake at 350°F for 45 minutes.
Turn the cake upside down to cool. If you don't, it will become dense on the bottom. I put a plate on top of the pan and flip it over, leaving the cake in the pan to cool for about 1 hour.
Once cool, release the pan and enjoy with berries and whipped cream or by itself.

Notes

Egg Ratio

I used 36 bantam eggs in this recipe. That's two small bantam eggs equal one regular-sized large egg. Now, some people would argue about the ratio, but it has always worked out for me. So when in doubt, use the large eggs. It's best to use room temperature eggs for this recipe.

How to Make Cake Flour

The original recipe calls for cake flour. I usually don't keep cake flour in my house, so here is what you can do to turn all-purpose flour into cake flour. Remove two tablespoons of all-purpose flour for every 1 cup of all-purpose flour and replace it with two tablespoons of cornstarch. Sift the mixture 5 times to ensure the cornstarch is evenly distributed.

Floured Tube Pan

A floured tube pan - I spray baking or cooking spray on the pan, then lightly dust the cake pan with flour, dumping out the excess. End results should be a flour dusted pan. This helps to prevent the cake from sticking to the pan. This is a process my mother taught me.

Extracts

Use vanilla extract, and for a bit of change, try adding an additional almond extract. So Good!

Tips

The longest part of this recipe is beating the egg whites and waiting for stiff peaks to form. I recommend using a mixer on a stand so you don't have to hold it. This could take 20+ minutes. Be patient! Happy Baking.

Nutrition Disclaimer

All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information shared on this site should be used as a general guideline. Any nutritional information provided by Reefer's Blend is a courtesy and should be construed. as an estimate rather than a guarantee. Ingredients can vary, and we cannot guarantee the accuracy of this information.

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Nutrition