This classic Homemade Angel Food Cake is moist, delicious and has a spongy texture.
Pairs well with fresh fruit and whipped cream. Also good with a big scoop of vanilla ice cream.
Tastes great warm and even better after 24 hours in the fridge.
Easy to make with simple ingredients.
DISCLAIMER (NOT SPONSORED). I have not been paid to endorse any of the pictured products. Delighted to share the ingredients I purchased and used.
HOW TO SEPARATE EGG WHITES FROM YOLKS
Homemade Angel Food Cake has 1-1/2 cups of egg whites (about 10 large eggs).
I purchased 100% Liquid Egg Whites instead of cracking eggs because it saves a little time. Simply pour into the measuring cup.
TIPS: SEPARATING FRESH EGGS
Cold eggs are much easier to separate because the shell, the egg yolks and whites are firm.
Room temperature eggs tend to have a softer shell. Plus the egg yolks and whites are slippery which makes separating a bit difficult.
CONFECTIONERS SUGAR & ALL-PURPOSE FLOUR
This recipe calls for 1 cup of confectioners sugar and 1 cup of all-purpose flour… to be sifted together before using.
The all-purpose flour must be sifted first, spooned into the measuring cup, and leveled off with a knife. If it is not properly measured, the cake will be thick, dry and hard.
First properly measure the all-purpose by pouring pour about 1-1/2 cups of all-purpose flour into a sifter.
Sift all of it. Then, use a spoon to “spoon” the all-purpose flour into the measuring cup until heaping full.
Finally, level the flour off with a knife to get an accurate measurement. Set aside.
Next, measure the confectioners sugar by “spooning” it into the measuring cup. Level off with a knife.
Pour the measured confectioners sugar and all-purpose flour into the sifter. Sift together (twice). Set aside until ready to use in the recipe.
The confectioners sugar/flour mixture is added to the beaten egg whites 1/2 cup at a time… and combined with a spatula. NOT beaten with an electric mixture.
ANGEL FOOD CAKE PAN
Used my Nordic Ware Angel Food Cake/Pound Cake Pan (12-Cup) to bake this cake.
It doesn’t have a removable bottom. When the cake is done, gently loosen the edges from the pan with fingertips or rubber spatula and gently pull the cake from the bottom of the pan.
Although I wash the cake pan thoroughly after each use, it still has slight stains around the edges.
Regular bakers will understand that it’s clean and ready for baking.
HOW TO COOL HOMEMADE ANGEL FOOD CAKE
Place the pan upside down on a heatproof plate and allow to cool completely for one hour.
How To Read & Follow A Recipe: Tips for Beginners
Reading a recipe is an important life skill that requires properly reading a recipe’s ingredients, and instructions. Plus, knowing how to prep ingredients and what equipment to use.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the entire recipe so you understand it and to make sure you have each ingredient.
If you see ingredient that you and your family don’t use for whatever reason, use a substitute.
Watch Recipe Videos. If you’re a visual learner (like me), watching a video tutorial is a great way to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. Helps you make sure you have each ingredient and avoid accurately following instructions.
Make notes in your recipe. Note any special prep instructions, cooking times, ingredients omitted, favorite substitutions, and creative twists.
Notes will be very helpful the next time you make this recipe.