Light & Fluffy Angel Food Cake Recipe (Simple Ingredients and Fool Proof!)

PIN IT

This light and fluffy angel food cake is an easy, foolproof recipe. Perfect for any occasion!

Making Homemade Angel Food Cake

Making this light and airy dessert is a perfect pairing for delicious summer berries and is easier to make than you might think! Unlike store bought versions, this angel food cake recipe uses simple pantry staple ingredients. Egg whites are separated from the yolk and then whipped with cream of tartar and superfine sugar to soft peaks. After the vanilla extract is incorporated, the dry ingredients are folded in and the cake is ready to be baked!

What to serve with Angel Food Cake

While Angel Food Cake is delicious by itself, it is even better when served with fruit and whipped cream or ice cream. Our favorite fruit to serve on top of the cake is mashed strawberries and vanilla ice cream! You may also find serving mixed berries and drizzling with chocolate is also delicious!

If you want to make your own homemade whipped cream to serve with this angel food cake, THIS Easy Homemade Whipped Cream Recipe is perfect for you!

Important Tips for Making Angel Food Cake

There are a few important tips to follow when making an angel food cake. 

Tip #1

Be very careful when separating the egg whites from the egg yolk. If any egg whites are included in the whipping of egg whites, it can hinder the ability for the whites to successfully whip. This is due to the lipids that the yolk contains. Although the yolk is a delicious and very nutritious part of the egg, it needs to stay out of the whipped egg whites for this cake!

Tip #2

Don’t overmix the egg whites. Making sure the egg whites only get to a soft peak ensures that your cake maintains a beautiful soft and fluffy texture. Overbeating egg whites for this recipe can break down the protein structure and can result in a grainy texture or a deflated cake.

PIN IT

Tip #3

Gently fold the flour into the whipped egg whites. Dividing the dry ingredients into thirds and gently folding each third into the egg whites ensures the cake batter mixture stays light and fluffy. If you add all of the flour at once and stir normally, the air that was incorporated into the egg whites will likely be removed and the cake will not rise well. The finished cake will likely have a divot right in the middle and the texture may be dense. 

Tip #4

Do not grease the cake pan! Although it may seem counter intuitive, it’s important to NOT grease the pan you are using for an angel food cake. As the cake is baking, the batter needs to cling to the side of the pan to achieve a better rise. If the sides of the pan are greased, the cake will not be able to rise as well. 

Shelf life

Like many fresh bakery items, angel food cake is best enjoyed as close to the time of baking as possible. Enjoying within 2-3 days will ensure you have the best flavor and texture. 

If you know you will not be able to enjoy this dessert within a few days, you can freeze any leftovers to enjoy later. Freezing this cake will greatly extend the shelf life up to 6-12 months. 

Storage 

For short term storage of 2-3 days, it’s best to store in an air tight container. Angel food cake that is stored in an air tight container can be placed on your counter or in the fridge.

Freezing Instructions

If you’re looking to store for longer than 2-3 days, it’s best to store this cake in the freezer. For the best results when storing in the freezer, I recommend wrapping each cake in a layer of plastic wrap. The cake should be snugly wrapped in plastic after they have completely cooled to room temperature. After wrapping, add them to an air tight container like a plastic freezer bag or hard sided food storage container and place in the freezer. 

When you want to enjoy some angel food cake, simply take it out of the freezer and thaw in the fridge overnight or on the counter for a few hours. 

Ingredients and Tools

PIN IT

Wet Ingredients

1 cup & 3/4 cup (separated) Superfine Sugar

12 Egg Whites

1 & 1/2 tsp Cream of Tartar

1 1/2 tsp Vanilla

Dry Ingredients

1 cup + 1 TBSP All Purpose Flour

1 TBSP Cornstarch

1/2 tsp Salt

A stand mixer with a whisk attachment

A silicone spatula

Two loaf pans or a bundt pan

Directions

Preheat oven to 325°F

Add egg whites and cream of tartar to the bowl of a stand mixer.

Mix egg whites and cream of tartar until frothy.

Slowly add 1 cup of superfine sugar until there are soft peaks.

Add vanilla to the whipped egg white mixture

In a separate bowl, combine add 3/4 cup superfine sugar and the rest of the dry ingredients

Separate the dry ingredients into thirds.

Sift each third into the bowl of egg whites and gently fold each third into the egg whites before adding the next third.

Add your batter into your ungreased pan.

Add to the bottom rack of your oven for 45 minutes or until golden brown.

Angel Food Cake FAQ:

What Can I Use The Leftover Egg Yolks In?

Egg yolks are very nutrient dense and shouldn’t just be discarded! The “leftover” egg yolks can be used in many other recipes such as this delicious vanilla bean ice cream recipe or as a base to a simple Caesar salad dressing. If you’re 

What Do I Serve With Angel Food Cake?

While Angel Food Cake is delicious by itself, it is even better when served with fruit and whipped cream or ice cream. Our favorite fruit to serve on top of the cake is mashed strawberries and vanilla ice cream! You may also find serving mixed berries and drizzling with chocolate is also delicious.

If you want to make your own homemade whipped cream to serve with this angel food cake, THIS Easy Homemade Whipped Cream Recipe is perfect for you!

PIN IT

What Are Important Tips for Making Angel Food Cake?

The first tip is to be very careful when separating the egg whites from the egg yolk. The lipids in the egg yolk can hinder the ability for the whites to successfully whip. 

The second tip is to not overmix the egg whites. Overbeating egg whites for this recipe can break down the protein structure and can result in a grainy texture or a deflated cake.

The third tip is to gently fold the flour into the whipped egg whites. Dividing the dry ingredients into thirds and gently folding each third into the egg whites ensures the cake batter mixture stays light and fluffy.

The last tip is to not grease the cake pan. As the cake is baking, the batter needs to cling to the side of the pan to achieve a better rise. If the sides of the pan are greased, the cake will not be able to rise as well. 

What Is The Shelf Life of Homemade Angel Food Cake?

For the best flavor and texture, enjoy within 2-3 days. Freezing this cake will greatly extend the shelf life up to 6-12 months. 

How Do I Store Homemade Angel Food Cake? 

For short term storage of 2-3 days, it’s best to store in an air tight container. Angel food cake that is stored in an air tight container can be placed on your counter or in the fridge.

How Do I Freeze Angel Food Cake?

For the best results when storing in the freezer, I recommend wrapping each cake in a layer of plastic wrap. The cake should be snugly wrapped in plastic after they have completely cooled to room temperature. After wrapping, add them to an air tight container like a plastic freezer bag or hard sided food storage container and place in the freezer. Be sure this cake does not get placed under any heavy items! Even when frozen, the cake is very soft and susceptible to being deformed by getting smashed. 

When you want to enjoy some angel food cake, simply take it out of the freezer and thaw in the fridge overnight or on the counter for a few hours. 

Did you try this recipe? I’d love to know! Tag @MissysHomestead on Instagram or comment below.