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Angel Food Cake
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.
Using all purpose flour instead of cake flour does add a few extra steps, but I never have cake flour on hand (I don’t think I’ve EVER bought it) – so I didn’t want to create a recipe that called for it. So if you’re like me and never have cake flour AND/OR are wanting to make this gluten free, this recipe is for you!
A few recipe notes:
-Follow the directions and sift the flour and corn starch together FIVE times. In this step you’re really making you own cake flour, so everything needs to be incorporated and light as a cloud.
-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 pillsbury’s gluten free all purpose flour (comes in the bright green 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 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.
For a step-by-step of how to make this angel food cake recipe, watch this short video:
- 1 cup all purpose flour (minus 2 tbsp) **We have used King Arthur's Gluten Free Flour with AWESOME results for this recipe!**
- 2 tbsp corn starch
- 1 & 1/2 cups granulated sugar
- 1/4 tsp salt
- 12 egg whites, room temperature
- 1 & 1/2 tsp cream of tartar
- 1/2 tsp vanilla extract
- 1/2 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.
This recipe turned out great using King Arthur Gluten Free Measure for Measure Flour.