Easy Angel Food Cake Recipe
A light, classic angel food cake made with all-purpose flour — no cake flour required. Works perfectly with gluten-free flour too. Easy enough for first-timers, impressive enough for any occasion.
Servings: 16 servings
Ingredients
- 1 cup (105g) all purpose flour minus 2 Tbsp
- 2 Tbsp cornstarch
- 1 ½ cups (297g) 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
Whipped Cream
- 2 oz (57g) cream cheese room temperature
- ½ cup (57g) powdered sugar
- 2 cups (454g) heavy cream cold
- 1 tsp vanilla extract
Instructions
- 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.
- In a medium bowl, add 1 cup of all-purpose flour. Remove 2 tablespoons of flour and return it to the bag. Add the cornstarch, 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.1 cup (105g) all purpose flour minus 2 Tbsp , 2 Tbsp cornstarch, 1 1/2 cups (297g) granulated sugar, 1/4 tsp salt
- 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.12 large egg whites, 1 1/2 tsp cream of tartar, 1/2 tsp vanilla extract, 1/2 tsp almond extract
- 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.
- 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.
- Serve with whipped cream and fruit. Store leftovers in an airtight container at room temperature.
Whipped Cream
- Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the cream cheese and powdered sugar, beat with an electric mixer for 1 minute or until smooth and creamy.2 oz (57g) cream cheese, ½ cup (57g) powdered sugar
- Add in the heavy whipping cream and vanilla extract, beat with an electric mixer for 4-5 minutes on high speed, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.2 cups (454g) heavy cream, 1 tsp vanilla extract
Notes
Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur’s Measure for Measure Gluten Free Flour with great results.
To Store: Wrap tightly in plastic wrap or place in an airtight container at room temperature for up to 2 days.
To Make Ahead: Bake the cake up to 1 day in advance and store wrapped at room temperature. Add toppings just before serving.
To Freeze: Wrap cooled cake tightly in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. Thaw in the refrigerator overnight or on the counter for a few hours.
Nutrition
Calories: 300kcal | Carbohydrates: 43g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 97mg | Potassium: 137mg | Fiber: 0.4g | Sugar: 31g | Vitamin A: 483IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 1mg