This Easy Homemade Angel Food Cake Recipe is a light, fluffy classic. Simple ingredients create an airy masterpiece—perfect as a standout angel food cake from your cake recipes, offering a foolproof, homemade treat that’s effortless and delightful for any occasion.
Recipe Tips and Tricks
Use room-temp egg whites—whips better; cold ones fail. Sift flour and sugar—keeps it light; clumps weigh it down. Don’t grease the pan—cake needs to cling; grease drops it. Cool upside down—holds height; upright sinks it. Whip to stiff peaks—soft peaks collapse; firm lifts high.
Why You’ll Love This Recipe
Get ready to enjoy a dessert that’s as simple as it is spectacular with this Easy Homemade Angel Food Cake Recipe—it’s a standout angel food cake from your cake recipes collection, making it your new favorite for a light, homemade treat! This recipe is a breeze: fluffy, cloud-like cake comes together with basic pantry staples, rising tall with a tender crumb—all mixed up with easy steps, turning everyday ingredients into a delightful classic that’s perfect for any day or special moment. It’s the ultimate no-fuss dessert—just whip, bake, and enjoy, then slice into a piece that’s airy and sweet, turning any occasion into a joyful celebration without any stress. Whether you’re a baking beginner, craving a timeless classic, or just want a dessert that’s pure and simple, this one’s a total winner—light, fluffy, and guaranteed to make every bite a delightful, stress-free joy that keeps you smiling from start to finish!
Easy Homemade Angel Food Cake Recipe
Light, fluffy homemade angel food cake—easy classic.
Ingredients
- 12 large egg whites (room temperature)
- 1 ¼ cups granulated sugar
- 1 cup cake flour
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Gear Up for an Easy Treat: Alright, let’s whip up this fluffy, homemade delight—grab a mixing bowl, a whisk or mixer, a sifter, an angel food cake pan, and a spoon! This cake is about to make your day sweet and simple. Picture that airy slice—let’s get started with a big, excited grin lighting up our faces!
- Preheat and Prep: Set your oven to 325°F (165°C)—imagine that perfect bake coming. Keep the pan ungreased—picture the cake climbing high. Take a moment to feel the excitement build as we dive into this easy adventure!
- Whip the Whites: Pour 12 room-temp egg whites into your bowl—add 1 tsp cream of tartar and ¼ tsp salt. Whisk or beat on medium until foamy—imagine those bubbles growing. Crank it to high, slowly adding ¾ cup granulated sugar—picture those stiff, glossy peaks. Grin at the fluffy magic unfolding!
- Add Flavor: Splash in 1 tsp vanilla extract—imagine that warm scent lifting it up. Beat until peaks hold firm—picture that cloud-like lift. Feel proud as you set the bowl aside, ready for the next easy step!
- Sift and Fold: Sift 1 cup cake flour and ½ cup granulated sugar together—twice! Imagine that light, tender crumb. Gently fold into the egg whites with a spatula—picture it staying fluffy. Keep it slow and gentle, grinning at this simple masterpiece coming together!
- Fill the Pan: Spoon the batter into your ungreased angel food cake pan—smooth the top lightly. Imagine that golden rise—pop it into the oven for 35-40 minutes. Picture it turning light brown and springy, feeling excited for the big reveal!
- Cool It Right: Pull the cake out—flip the pan upside down on a bottle or rack right away. Imagine it holding that height—let it cool for 1 hour. Grin at the suspense, dreaming of that fluffy goodness!
- Release the Cake: Run a knife around the cooled cake’s edges—ease it onto a plate. Imagine that perfect, airy beauty standing tall—admire its simplicity, feeling proud of this homemade win!
- Finish with Ease: No fuss needed—its natural charm shines through! Picture that classic look—give it a light dust of sugar if you want, grinning at this easy finish!
- Serve Your Homemade Joy: Slice that gorgeous cake—admire its airy texture and golden hue! Serve with a smile or solo—dig in slow, savoring every fluffy, sweet bite with a big, happy grin, feeling that homemade love lift your spirits!
Notes
- Room-temp whites—cold won’t rise; warm whips best!
- No grease—cake slips; ungreased climbs high!
- Sift twice—lumps sink it; light stays fluffy!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 141Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 104mgCarbohydrates 30gFiber 0gSugar 21gProtein 5g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Egg whites lift—12 large (90g protein, 0g fat, 204 kcal) airy foundation. Sugar sweetens—1 ¼ cups (300g carbs, 1200 kcal) fine and light. Cake flour softens—1 cup (120g carbs, 400 kcal) delicate crumb. Cream of tartar stabilizes—1 tsp (negligible macros) firm peaks. Vanilla extract flavors—1 tsp (negligible macros) warm note. Salt balances—¼ tsp (negligible macros) subtle lift.
Variations and Substitutions
Swap vanilla with almond extract—1 tsp (negligible macros), nutty twist. Use all-purpose flour + cornstarch instead of cake—¾ cup + 2 tbsp (120g carbs), similar lightness. Sub sugar with superfine sugar—1 ¼ cups (300g carbs), dissolves faster. Add lemon zest—1 tsp (negligible macros), citrus hint. Dust with powdered sugar—1 tbsp (10g carbs), simple finish. Top with berries—1 cup (20g carbs), fresh pop. Use orange extract—1 tsp (negligible macros), fruity vibe. Reduce sugar—1 cup (240g carbs), less sweet.
Storage Options
Store at room temp—covered, lasts 2-3 days; stays fluffy. Store in fridge—airtight, keeps 4-5 days; firms slightly. Freeze slices—wrap tightly, up to 2 months; thaw at room temp for fresh texture. Avoid humidity—cake gets sticky.
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