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The best angel food cake recipe ever: This no fat cake is absolutely delicious

angel food cake with strawberries
angel food cake with strawberries
Sherry Smith-Noble

Angel food cake is one of those recipes that everyone loves, but many don’t realize how easy it is to make. This angel food cake is the moistest ever, while still having that same angel food sponginess. And the taste – oh man, it’s here! This cake is wonderful in every single way. Better yet? This recipe can be made using only a mixer – no need to do anything by hand.

The secret of an angel food cake is to make sure that your eggs are separated well – meaning absolutely no yolk in the whites. Put each egg white into a separate bowl before adding it to all the other whites to make sure that all yolk is removed. If there is yolk in any egg white, don’t use it.

Another secret is to put all the egg whites into a mixing bowl and let them sit for a ½ hour to 45 minutes or so before using them. Egg whites work better if they are at room temperature.

One more thing? Don’t grease your angel food pan and make sure that the beaters, spatula, and bowl are free from any grease or oils. It doesn’t hurt to wash them all and dry them thoroughly before beginning the process.

If you don’t have cake flour, here’s an easy substitute: For every 1 cup of regular flour, substitute 2 tablespoons of it with corn starch. Sift it together about 4 – 5 times. If you don’t have an actual sifter, use a sieve.

Best Angel Food Cake Recipe Ever

Ingredients for Best Angel Food Cake Recipe:

  • 1 cup cake flour
  • ¾ cup sugar
  • 2 tablespoons sugar
  • 1 ½ tsp. vanilla
  • ½ tsp. almond extract
  • 12 large egg whites, room temperature
  • 1 ½ tsp. cream of tartar
  • ¼ tsp. salt
  • ¾ cup sugar

Directions for making the Best Angel Food Cake:

Preheat the oven to 375 degrees, putting the rack to your oven down one setting from the middle. Set aside a tube pan (DO NOT GREASE IT).

Sift together the cake flour, ¾ cup sugar and 2 tablespoons sugar – set aside.

Combine the vanilla and the almond extracts together in a small bowl and set aside.

In a large bowl, beat together on high the room temperature egg whites, cream of tartar and salt until it forms soft peaks (meaning when you pick up the beaters, it holds a little bit of a shape). Slowly add the other ¾ cup of sugar. Beat until it forms stiff peaks.

Turning your mixer to the lowest setting, slowly add the flour/sugar mixture and the extracts.

Once the mixture is thoroughly blended, spoon the mixture into the angel food/tube pan. Using a knife, move the blade through the batter to remove any air pockets.

Bake for 30 – 35 minutes or until top springs back when touched lightly with a finger.

Cool the cake by inverting it. (I use a tall glass bottle with a metal cap – look in your cupboards for anything that can the middle tube of the pan can be inverted onto.)

Cool completely. Remove the cooled cake from the pan by running a sharp knife around the edges. If the tub pan is 2-piece, run a knife between the pan and the cake. It should be easy to lift the cake to free it from the tube.

Other delicious cake recipes:

Tiramasu cake recipe – made with a cake mix, this frosting and assembly is delicious

Banana cake recipe – and it’s delicious frosting – my family loves it!

Chocolate cake recipe – this one calls for coffee and it’s so fudgy

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