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This is the only angel food cake recipe you’ll ever need (and truly easy even for first-timers)! A true crowd-pleaser, this recipe uses all-purpose flour instead of cake flour and comes out perfect with gluten-free flour too!
Ladies, you do feel like your husbands have the best ideas sometimes?
We’re giving all the credit to Ryan for this one.
When I’m really stuck in a recipe inspiration rut, I’ll ask Ryan for ideas. In the beginning when I started doing this with him it went like this..
Beth: What should I make?
Ryan: Flan. or creme brûlée.
Beth: Those are too complicated.
Ryan: How about a torte?
Beth: *arg*
Ryan: Don’t ask me for any ideas because you don’t like mine!
I’ve gotten better. I now write down all of his ideas and really try not to shoot anything down during the “brainstorming phase.” But I also preface our brainstorming sessions with something like “it can’t be too complicated and kids need to like it”.
So a few weeks ago he was helping me brainstorm again, and he said angel food cake in between a whole bunch of other ideas and I wrote it off in my mind because I was like that’s sounds too hard.
BUT one day when I was flipping back through the ideas, it sounded good and I decided I was up for the challenge. So kudos to Ryan who encouraged me to learn how to make homemade angel food cake!
I also wanted to be able to make the angel food cake gluten free when needed, so I decided not to use cake flour and use all purpose flour instead, that way I can sub gluten free all purpose flour when making it gluten free.
How to make angel food cake without cake flour
It is possible to make angel food cake without cake flour! Cake flour is a light, finely milled flour with a lower protein content than all purpose flour.
I’ve never bought cake flour. And I don’t want to have to buy it just to make one recipe. So I set out to create an amazing recipe that doesn’t use cake flour.
Homemade Angel Food Cake Ingredients
- 1 cup all purpose flour, minus 2 tbsp
- 2 tbsp cornstarch
- 1 ½ cups granulated sugar
- ¼ tsp salt
- 12 large egg whites, room temperature
- 1 ½ tsp cream of tartar
- ½ tsp vanilla extract
- ½ tsp almond extract
Best Angel Food Cake Pan
When choosing an angel food cake pan, prioritize durable materials like aluminum or heavy-duty steel with a nonstick coating for easy release. Look for a pan with a removable bottom to facilitate cake removal without damaging its texture. Ensure the pan has proper size and shape, typically 9 or 10 inches in diameter with a tube in the center for even baking. This is the pan I recommend. https://amzn.to/3IlsP5t
How to Make Angel Food Cake from Scratch
- Preheat the oven to 350º F. Empty 1 cup of all purpose flour into a medium bowl. Remove 2 tbsp of flour and return to the flour bag. Add 2 tbsp of cornstarch to the flour. Sift 5 times. In this step you’re really making your own cake flour, so everything needs to be incorporated and light as a cloud.
- After the flour and cornstarch is well sifted, add the sugar and salt to the flour mixture. Sift 2 more times. Set aside.
- In a mixing bowl, combine the egg whites, cream of tartar, vanilla extract and almond extract. Beat on medium speed for 7-10 minutes or longer, until stiff peaks form. The egg whites should create peaks once the beaters are removed.
- Using a spatula, gently fold the dry ingredient mixture into the egg whites, adding the dry mixture in batches.
- Pour the batter into an ungreased angel food cake pan. Bake for 40 minutes, until the cake is golden brown and the top begins to crack. Once the cake is done baking, invert the pan. I like to stick the center of my angel food cake pan on a mug while it’s inverted. Cool the cake for 1.5-2.5 hours, then use a spatula to help remove the cake from the pan, going along the sides of the pan and around the tube in the center.
- Serve with whipped cream and fruit. If serving the next day, store in an airtight container on the counter.
Homemade Angel Food Cake Recipe Substitutions
How to make homemade cake flour
Here’s the best part: you can make your own cake flour at home and all you need are 2 ingredients – all purpose flour and cornstarch!
It does take a little bit more effort, because you need to sift the all purpose flour with the cornstarch FIVE times.
Why sift the all purpose flour and cornstarch together so many times? You are essentially creating cake flour, so you need to make sure everything is well incorporated and light as a cloud.
Homemade Angel Food Cake Tips
- Don’t skip the almond extract! It really gives the angel food cake it’s classic flavor.
- I’ve made this recipe with all purpose flour and with King Arthur’s gluten free all purpose flour (comes in the navy blue bag). Both versions are AMAZING.
- Remember, do NOT spray your angel food cake pan. The batter needs to be able to travel up the sides of the pan.
- Once the cake is done baking, invert the pan. I like to stick the center of my pan on a mug while it’s inverted. Cool the cake for 1.5-2.5 hours, then use a spatula to help remove the cake from the pan.
How to get Angel Food Cake out of pan
To release an angel food cake from the pan, start by inverting the pan onto a wire rack immediately after baking and allowing it to cool completely. Next, use a long, thin knife to gently loosen the cake from the edges of the pan. If the pan has a removable bottom, carefully push up on the center tube or use a knife to release the bottom from the sides. Finally, lift the cake out of the pan by holding onto the center tube and gently pulling upwards.
Topping Angel Food Cake From Scratch
Angel food cake pairs well with a variety of toppings. Here are some delicious options:
- Fresh Berries: Top your angel food cake with a mix of fresh berries such as strawberries, blueberries, raspberries, or blackberries for a burst of color and flavor.
- Whipped Cream https://thefirstyearblog.com/whipped-cream/ : Dollop some homemade whipped cream on top of the cake for a light and fluffy topping that complements the airy texture of the cake.
- Lemon Curd: Spread a layer of tangy lemon curd on top of the cake for a zesty and refreshing flavor contrast.
- Chocolate Ganache https://thefirstyearblog.com/ganache/ : Drizzle warm chocolate ganache over the cake for a decadent touch that chocolate lovers will adore.
- Toasted Coconut: Sprinkle toasted coconut flakes over the cake for a tropical twist and added crunch.
- Fruit Compote: Serve the cake with a spoonful of fruit compote, such as peach, mango, or strawberry sauce https://thefirstyearblog.com/strawberry-sauce/ for a sweet and flavorful topping.
- Citrus Glaze: Make a simple citrus glaze by mixing powdered sugar with lemon or orange juice and drizzling it over the cake for a tangy-sweet finish.
- Caramel Sauce: Drizzle warm caramel sauce over the cake for a rich and indulgent topping that adds sweetness and depth of flavor.
How to Store Homemade Angel Food Cake
You can store angel food cake for up to 2 days at room temperature, wrap it tightly in plastic wrap or place it in an airtight container. This helps prevent it from drying out and keeps it fresh. Make sure the cake is completely cooled before wrapping or storing. If you need to store it for longer or live in a humid environment, refrigerate it instead. Allow the cake to come to room temperature before serving for the best texture and flavor.
Can you freeze angel food cake?
Yes, angel food cake can be frozen. First, allow the cake to cool completely after baking. Next, tightly wrap the cooled cake in plastic wrap and place it in a freezer-safe bag or container, labeling it with the date. Store the cake in the freezer for up to 3 months. When ready to enjoy, thaw the cake in the refrigerator overnight or at room temperature for several hours before serving.
More Like This Recipe For Homemade Angel Food Cake
Angel Food Cake Recipe without Cake Flour FAQs
I like to use a popsicle stick or wooden kabob skewer and insert that into the cake. If it comes out with no crumbs, it’s done.
Leave the cake upside down until it’s completely cool, about 2-3 hours.
While you can technically bake angel food cake in a bundt pan, it’s not recommended. Angel food cake requires a special tube pan with a removable bottom and smooth sides to help it rise properly and maintain its light, airy texture. A bundt pan has intricate designs and ridges that can interfere with the cake’s ability to rise evenly and may make it difficult to remove the cake from the pan without damaging its delicate structure. It’s best to use a designated angel food cake pan for optimal results.
Angel food cake can be a bit challenging to make compared to some other types of cakes due to its unique characteristics and specific techniques required for success. The cake relies on whipped egg whites for leavening, and it’s important to beat them to the right consistency to achieve the cake’s light and airy texture. Additionally, the cake batter is delicate and must be handled gently to avoid deflating the egg whites. However, with practice and attention to detail, angel food cake can be mastered by home bakers. It’s a rewarding cake to make, given its light texture and delicious flavor.
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Angel Food Cake without Cake Flour
Ingredients
- 1 cup all purpose flour, minus 2 tbsp
- 2 tbsp corn starch
- 1 ½ cups granulated sugar
- ¼ tsp salt
- 12 large egg whites, room temperature
- 1 ½ tsp cream of tartar
- ½ tsp vanilla extract
- ½ tsp almond extract
Instructions
- Preheat the oven to 350º F. Empty 1 cup of all purpose flour into a medium bowl. Remove 2 tbsp of flour and return to the flour bag. Add 2 tbsp of corn starch to the flour. Sift 5 times. In this step you’re really making you own cake flour, so everything needs to be incorporated and light as a cloud.
- After the flour and corn starch is well sifted, add the sugar and salt to the flour mixture. Sift 2 more times. Set aside.
- In a mixing bowl, combine the egg whites, cream of tartar, vanilla extract and almond extract. Beat on medium speed for 7-10 minutes or longer, until stiff peaks form. The egg whites should create peaks once the beaters are removed.
- Using a spatula, gently fold the dry ingredient mixture into the egg whites, adding the dry mixture in batches.
- Pour the batter into an un-greased angel food cake pan. Bake for 40 minutes, until the cake is golden brown and the top begins to crack. Once the cake is done baking, invert the pan. I like to stick the center of my angel food cake pan on a mug while it’s inverted. Cool the cake for 1.5-2.5 hours, then use a spatula to help remove the cake from the pan, going along the sides of the pan and around the tube in the center.
- Serve with whipped cream and fruit. If serving the next day, store in an airtight container on the counter.
Can I use the carton of egg whites?
I don’t have any experience with that product – let me know how it goes!
I’ve used the carton of egg whites many times for angel food cake and it comes out beautiful and delicious. I’ve also used a bundt pan and it also came out pretty and just fine. Turning it upside down, after it comes out of the oven, is a must for either the angel pan or bundt pan.
could you Splenda instead of sugar?
Hi Carol! I’m not sure, I don’t have experience baking with splenda. Perhaps google it!
I live in Santa Fe, NM. Should I just use the regular adjustments for altitude? Thanks so much.
Very good! This was my first time making angel food cake. I used two loaf pans instead of an angel pan because I don’t own one. I divided the batter and left the amount of baking time the same. They tasted great and came out of the pans easily once completely cooled. I wish I could upload a picture. I topped them off with raspberries from my garden.
YUM!!!! It sounds like it was successful!
Here in the UK we don’t have ‘cake flour’ we have Plain Flour or Self raising flour. Which would you use? Also we don’t have a Bundt pan but we have a ring pan that looks similar to your angel pan. Would the recipe work and the pans in UK using different flours?
June, you can make cake flour at home!!
You’ll need:
1 cup plain flour
2 tablespoons cornstarch (corn flour)
Remove 2 tablespoons of plain flour & replace with 2 tablespoons of cornstarch. Mix well with a whisk or fork.
I used a 16 oz container of “OJ” Organics egg whites it equals 1 dozen eggs.?
Can you freeze this after you make and put it all together love love this recipie ty beth.
Hi Deborah! Yes, you can freeze angel food cake. Allow it to cool completely, then wrap in plastic wrap then aluminum foil for extra protection.
Great recipe. I didn’t have cream of tarter so replaced with 5 tsp of vinegar. Didn’t have angel food cake pan so I used 2 9inch round pans instead.
I didn’t get the rise as I think I rushed the eggs egs: eggs were not at room temp, slightly chilled and maybe didn’t beat long enough.
Overall as a first timer, pretty pleased with it. Will be great for my trifle
Made my first Angel Food cake, and I used a Bundt cake pan! It came out great, my husband loved it!!
I’ve made this recipe several times now and it really is great. One suggested modification however, is to add the sugar to the meringue once foamy. Then beat until shiny and soft peaks. The sugar is able to dissolve better and the flower mixture is much easier to incorporate without knocking down all the fluff. Having to mix all of that sugar and flour is not only challenging, and has left me with sugary pockets, but overmixing the higher protein all-purpose flour makes it come out a little more bready than I would like. Mixing the sugar into the egg whites during mixing fixes all of that.