Best Angel Food Cake Recipe
Homemade angel food cake is just so good! This light, spongy and fluffy Angel food cake is one of the best comforting desserts over the spring and summer months!
Servings: 16 Servings
Calories:
Ingredients
- 9 large egg whites 1 & 1/4 cups
- 1 ½ cups granulated sugar divided
- 1 cup cake flour OR gluten-free flour + 2 tablespoons of cornstarch
- 1 ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
- ¼ teaspoon salt
Instructions
- Place egg whites in a large bowl for 30 minutes at room temperature.
- Sift 1/2 cup sugar and flour together twice, then set aside.
- Place oven rack in the lowest position. Preheat oven to 350°.
- Add cream of tartar, extracts and salt to room temperature egg whites and using mixer, beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
- Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
- Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour.
- Run a knife around side and center tube of pan. Remove cake to a serving plate.
Notes
Cake Flour Substitution using All Purpose Flour or Gluten-Free Flour with Cornstarch
- For every 1 cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour or gluten-free flour and add 2 tablespoons of cornstarch. Sift together with sugar as directed in step 2.
- Gluten Free Flour - Use Bob's Red Mill or King Arthur's Gluten Free Flours (same measurements
- Sugar-free Option - Use Lakanto Monkfruit Sweetener (same measurements)