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.