Best Angel Food Cake Recipe

Angel food cake has a reputation for being finicky, but I’ve made this recipe more times than I can count and it comes out right every time — even on the first try. No cake flour needed. No special tricks. Just a reliable method that works with all-purpose flour, and yes, gluten-free flour too.

The two things people get tripped up on: beating the egg whites long enough and folding in the dry ingredients gently. I’ll walk you through both. Once you’ve made it once, you’ll wonder why you ever thought it was complicated.

I’ve made this recipe several times now and it really is great!
-Angie

I’ve been baking and testing recipes for over a decade, and angel food cake is one I come back to every summer — it’s my go-to when strawberries are in season. I’ve made this specific recipe more times than I can count, testing flour ratios, egg white consistency, and bake times to get it exactly right.

A few things I learned through testing:

Sifting matters more than you think. Sifting the flour and cornstarch together five times isn’t extra — it’s what makes the texture light instead of dense. Don’t skip it.

Room temperature egg whites are non-negotiable. Cold egg whites won’t whip to stiff peaks the same way. Set them out 30 minutes before you start.

Beat longer than you think. Most people under-beat their egg whites. You want stiff, glossy peaks — when you lift the beater, the peak should hold its shape and not flop over.

Do not grease the pan. I know it feels wrong, but the batter needs to grip the sides to climb and set. A greased pan will give you a flat, dense cake.

I’ve also tested this with King Arthur Gluten Free Measure for Measure Flour and it works beautifully — same texture, same rise. I use it regularly since I’ve been gluten-free since 2006, so a recipe that works both ways matters to me personally.

Angel Food Cake Without Cake Flour?

I have never once bought cake flour, and I’m not about to start now. As a home baker, I just don’t want a bunch of specialty ingredients taking up cabinet space for one recipe. So when I set out to make angel food cake, my number one goal was to figure out how to make it with all-purpose flour — and still get that perfectly light, fluffy texture. Good news: it’s completely doable.

Homemade Angel Food Cake Ingredients

Here’s everything you need to make the cake and the whipped cream topping. A few notes before you start:

• All-purpose flour — measured by weight if you can (105g). You’ll remove 2 tablespoons before using it.
• Cornstarch — this is what replaces the cake flour. Combined with the all-purpose flour and sifted five times, it gives you that light, airy texture.
• Egg whites — 12 large, at room temperature. Don’t skip the room temp step. Cold egg whites won’t whip properly.
• Cream of tartar — helps stabilize the egg whites so they hold their shape.
• Almond extract — don’t leave this out. It’s what gives angel food cake its classic flavor.

Best Angel Food Cake Pan

You need a tube pan with a removable bottom — that’s non-negotiable for angel food cake. The removable bottom makes it so much easier to get the cake out without wrecking it. I recommend a 9 or 10-inch pan. One thing worth knowing: light aluminum pans and dark, heavier pans bake differently. A light aluminum pan runs cooler, so bake at 325°F. A dark or heavier pan absorbs more heat, so 350°F is the right call. This is the pan I use.

How to Make Angel Food Cake

Know your pan. One thing worth knowing is that light aluminum pans and dark, heavier pans bake differently — a light aluminum pan needs 325°F, while a dark or heavier pan runs hotter and does better at 350°F. Check which type you have before you start. Preheat the oven to the appropriate temperature. When in doubt use 325ºF.

Sift. In a medium bowl, add 1 cup of all-purpose flour. Remove 2 tablespoons of flour and return it to the bag. Add the corn starch, granulated sugar, and salt, then sift the mixture 5 times. This step creates a light, cake-flour-like texture, so take your time to fully incorporate everything.

Beat. 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 until stiff peaks form. The egg whites should hold their shape when the beaters are lifted.

Fold. Using a spatula, gently fold the dry ingredients into the egg whites in batches, being careful not to deflate the mixture.

Pour the batter into an ungreased angel food cake pan. Bake for 40–45 minutes, or until the top is golden and begins to crack.

Invert. Once baked, immediately invert the pan. Allow the cake to cool completely, about 1½ to 2½ hours.

Run a spatula around the edges and center tube to release the cake from the pan.

How to Make Homemade Cake Flour

The secret is simpler than you’d think. In a medium bowl, add 1 cup of all-purpose flour, then remove 2 tablespoons and return them to the bag. Add the cornstarch, granulated sugar, and salt, then sift the mixture 5 times. It sounds like a lot, but this is what creates that light, cake-flour-like texture — so don’t rush it. By the time you’re done sifting, everything should be fully incorporated and airy.

Old Fashioned Angel Food Cake Recipe Tips

• Don’t skip the almond extract. It’s what gives angel food cake its classic flavor. Vanilla alone won’t get you there.
• Do not grease the pan. I know it feels wrong, but the batter needs to grip the sides of the pan to rise properly. A greased pan will give you a flat, dense cake.
• Room temperature egg whites are a must. Cold egg whites won’t whip to stiff peaks the same way. Set them out at least 30 minutes before you start.
• Beat the egg whites longer than you think. Most people under-beat them. You’re looking for stiff, glossy peaks — when you lift the beater, the peak should hold its shape and not flop over. This takes 7–10 minutes, sometimes longer.
• Fold gently. Once you add the dry ingredients, switch to a spatula and fold carefully. Overmixing will deflate all the air you just worked to build up.
• Invert the pan immediately after baking. Don’t wait. Flip it upside down right out of the oven and let it cool completely — about 1½ to 2½ hours. I set the center tube on a mug to keep it elevated. This step keeps the cake from collapsing on itself.
• This recipe works with gluten-free flour. I’ve made it with King Arthur Gluten Free Measure for Measure Flour and it turns out just as light and fluffy. Both versions are great.

How to get Angel Food Cake out of pan

Once the cake is completely cool, run a long thin knife or spatula around the outer edge and around the center tube to loosen it. If your pan has a removable bottom, push up gently on the center tube to release the cake from the sides. From there, slide a knife or spatula between the cake and the bottom of the pan, then lift the cake off by the tube. Take your time — it comes out cleanly when it’s fully cooled.

Toppings for Homemade Angel Food Cake

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: 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: 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 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! Let the cake cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It keeps well in the freezer for up to 3 months. When you’re ready to serve it, thaw it in the refrigerator overnight or on the counter for a few hours.

Frequently Asked Questions

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