Angel Food Cake
100% homemade angel food cake! This is the recipe that everyone will ask you for! This recipe shows you how to use all purpose flour instead of cake flour to make angel food cake, plus we’ve tested it multiple times and works GREAT with gluten free flour!
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?
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.
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.
How do I know if angel food cake is done?
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.
How long do you leave angel food cake upside down?
Leave the cake upside down until it’s completely cool, about 2-3 hours.
- 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.
Angel Food Cake
- 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
- 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.
Such a perfectly moist cake!
I love Angel Food Cake!! Looks fantastic!!
Can you use a bundt tin instead of an Angel food cake tin
Hi Anna! I’m not sure – has anyone had any experience using a bundt pan instead of an angel food cake pan?
i plan to try using a bundt pan tonight or tomorrow. i will let you know how it turns out. only differences i can see happening would be: cook time and total height. a bundt pan seems to be a little larger so i dont think it will rise as tall and because its spread out more… it should cook faster. we shall see!!!!
Yes, I’ve used a bundt pan. It works very well. It is important to turn the pan upside down after it comes out of the oven whether angel food pan or bundt pan. Gravity will lengthen the cake.
How did you get such perfect slices? Yours are not squished at all!
Beth, I have some cake flour I want to use up. Can you tell me the adjustment for that flour? Is cake flour lighter? * As far as the bundt pan vs the angel food. pan. My mom always said the angel food pan helps you ease it out so it stays light and tall. Blessings on your move!
What do you do with all the egg yolks?
Make Creme brûlée! YUM
I just made the recipe with a bundt cake pan. I did not grease it, and it stuck. I’m sure I can mend it with icing but will be greasing the pan next time. It looks and smells delicious, aside from that.
I used my bundt pan and it turned out perfect. I am at my mothers house and using her angel food cake pan and it’s not turning out the same :(. This recipe is soooooo good!
Mine stuck too in the bundt pan but it wasn’t too difficult to coax it out. I let it cool overnight, then took a small skinny spatula and loosened around the outside and inside. It left a few scrape marks up the side but… it just looks rustic ???? It smells amazing, it’s nice and fluffy… and it’ll be pairs with strawberry whipped cream from your recipe library.
Glad to hear it turned out well!!
Has this recipe ever been used as cupcakes by anyone?
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!!
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!!