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Homemade Angel Food Cake

Posted on August 18, 2021September 1, 2022
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Homemade Angel Food Cake Updated Pic

Homemade Angel Food Cake is a classic with a light, spongy texture. 

Pairs well with fresh fruit and whipped cream. 

Tastes good warm, but much better after 24 hours in the fridge. 

Excellent base for a trifle.

 

In my version of a recipe by Taste of Home, I include helpful tips on correctly measuring all-purpose flour (with photos), how to separate egg whites, and advise that it takes 20 to 30 minutes to beat egg whites until stiff peaks form.

 

CLICK HERE TO PIN ON PINTEREST. 

 

DISCLAIMER (NOT SPONSORED).  I have not been paid to endorse any of the pictured products. 

Delighted to share the ingredients I purchased and used to make this delicious cake.

All comments are my own.

 

 

Homemade Angel Food Cake before turned upside down.

Homemade Angel Food Cake Updated FAV

 

 

THE INGREDIENTS

Homemade Angel Food Cake Ingredients

 

THE EGG WHITES

This recipe calls for 1-1/2 cups of egg whites (from about 10 large eggs). 

I purchased a carton of 100% Liquid Egg Whites instead of cracking eggs.  Quick and easy to measure. 

Egg Whites Carton

 

HOW TO SEPARATE FRESH EGGS 

If you prefer using fresh egg whites, make sure they’re cold before separating. 

The shell, yolks and whites in cold eggs are firm and separate easily.  

At room temperature, they’re very slippery and a challenge to separate. 

 

Egg whites beaten with an electric mixer until soft peaks formed.

 

CONFECTIONERS SUGAR & ALL-PURPOSE FLOUR

This recipe calls for 1 cup of confectioners sugar and 1 cup of all-purpose flour sifted together. 

Correctly measure the flour.  Sift, spoon and level each cup.

If not measured correctly, the angel food cake will be thick and dry with an unpleasant taste.

 

HOW TO CORRECTLY MEASURE FLOUR

Place sifter in a large bowl.  Pour 3 cups of flour into the sifter.  This is more than the recipe calls for.  

Flour In Sifter

 

Sift flour into bowl. 

 

Homemade Angel Food Cake

 

Lightly dip spoon into flour and pour into measuring cup.

Level off with smooth end of a knife.

Return leftover flour to the bag or container. 

Flour Measuring Tip

 

COMBINE CONFECTIONERS SUGAR & PREPARED ALL-PURPOSE FLOUR

Next, use a spoon to pile confectioners sugar into measuring cup.

Level off with smooth end of a knife.

Pour confectioners sugar and all-purpose flour into a sifter. 

Sift together (twice). 

Set aside until ready to use in the recipe.

 

BEAT EGG WHITES UNTIL STIFF PEAKS FORM

It will take 20 to 30 minutes (not a typo) to beat egg whites until stiff peaks form.

Homemade Angel Food Cake

 

ADD DRY INGREDIENTS TO BEATEN EGG WHITES

Add confectioners sugar/flour mixture to beaten egg whites 1/2 cup at a time.

Lightly fold together with a spatula.   Do not beat with mixer.  

 

Homemade Angel Food Cake

 

 

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 thoroughly clean my cake pan after each use, it still has light stains around the edges.  

 

Angel Food Cake/Pound Cake Pan

 

HOW TO COOL HOMEMADE ANGEL FOOD CAKE

Place the pan upside down on a heatproof plate and allow to cool completely for one hour.

 

Homemade Angel Food Cake

 

VOILA!  READY TO SLICE AND SERVE

Angel Food Cake Updated Pic

 

SERVING SUGGESTION

Homemade Angel Food Cake Slice

 

ENJOY! 

 

Calories and nutritional information not included with recipes on this site. 

A popular online nutritional calculator is myfitnesspal.com. 

Copy recipe link in the address bar and add it to their calculator.     

No need to type each ingredient.

Homemade Angel Food Cake
Print Recipe

Homemade Angel Food Cake

This classic Homemade Angel Food Cake is soft, moist and delicious.ย  Fairly easy to make with simple ingredients.ย  Pairs well with fresh fruit and whipped cream. Original recipe by Taste of Home. recipe by Beverly Davis for CornbreadMillionaire.com.
Prep Time1 hour hr
Cook Time40 minutes mins
Total Time1 hour hr 40 minutes mins
Course: Dessert
Cuisine: American
Keyword: #homemadeangelfoodcake, #light, #lowcaloriedessert, #lowcalories
Servings: 12 servings
Calories: 136kcal

Ingredients

  • 1-1/2 cups (10 large eggs) egg whites
  • 1 cup confectioner's sugar
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons cream of tartar
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • mixed fresh berries optional
  • sweetened whipped cream or vanilla ice cream optional

Instructions

  • Preheat oven to 350 degrees.
  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together confectioners sugar and "prepared" all-flour twice. Set aside
  • Add the cream of tartar, extracts and salt to egg whites. Beat with an electric mixer on high until soft peaks form.
  • Add granulated sugar 2 tablespoons at a time. Beat with an electric mixer on high until stiff glossy peaks form and sugar is dissolved.
  • Next, use a spatula to fold in confectioners sugar-flour mixture 1/2 cup at a time.
  • Gently spoon into an ungreased tube pan (12-cup).
  • Cut through the batter with a knife to remove air pockets.
  • Bake in preheated oven for 35-40 minutes or until edges are brown and entire top is golden brown and appears dry.
  • Remove from oven and immediately invert pan on a heatproof plate. Cool completely "upside down" for about 1 hour.
  • After cooling, flip the pan over and sit on counter. Cooled cake should remain "stuck" in the pan.
  • Use fingertips or a rubber spatula to gently pull edges of cake away from edges of pan and center tube. Avoid using a knife because it will scratch the pan's coating.
  • Place heatproof plate on top of pan. Flip over. Tap bottom of pan and gently shake to release cake.
  • Slice and serve warm or cold. Garnish with sweetened whipped cream and mixed fresh berries (optional).

Notes

 
HELPFUL TIP
Tastes great warm and even better after 24 hours in the fridge.
Wrap cooled cake in Saran Wrap or place in container with
an airtight lid.ย  Refrigerate 24ย hours before serving.ย ย 

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Welcome!

I’m Bev, self-taught recipe developer and content creator.ย  Welcome to my food and lifestyle blog featuring southern homestyle recipes and life behind the scenes.ย  Read more…ย 

 

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