A simple, everyday recipe for Angel Food cake! My easy recipes uses regular, all-purpose flour and granulated sugar. It’s also less sweet than most store-bought Angel Food cakes! This ultra-fluffy, light and delicate white sponge cake is perfect for your next cake creation. Use this recipe for layered cakes, cupcakes and sheet cakes. It’s a simple base that’s great with any frosting or flavor! Try it with my ‘Berry Whipped Cream Frosting’ for a very delicate and fluffy cake!
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What is Angel Food Cake?
This delicate, light and fluffy cake is super simple and easy to make! Essentially, angel food cake is a version of classic sponge cake but made with egg whites only, no egg yolks involved. The egg whites are whisked to stiff peaks with sugar and vanilla, then the flour is slowly but gently incorporated. This cake gets all its volume from the egg whites so it’s important to handle them as gently as possible! Use this simple cake recipe as a base for just about any flavor – fruit, berries, jams, chocolate, custard or cream.
How to Make Angel Food Cake
Before starting with the ingredients, it’s important to also get your baking equipment ready! Egg whites are notoriously susceptible to deflating at the presence of any grease or oil so it’s very important to start with a clean mixing bowl. Wash your mixing bowl with a degreasing soup and white vinegar. Rinse clean with water and dry the bowl. Also, prepare the oven and your baking pan. Angel food cake needs to be baked in ungreased pans, otherwise it will not rise or stay fluffy. I recommend lining just the bottom of your pan with parchment paper, leaving the rest of the pan clean and ungreased.
The recipe starts with egg whites and sugar. I like to add all the sugar in at once and whisk the egg whites and sugar on low speed for 3 to 4 minutes, until the sugar crystals are starting to dissolve. Then turn up the mixer to high speed and whisk to stiff peak stage. Some recipes call for cream of tartar to stabilize the egg whites and you can add 1 teaspoon to the egg whites as they are mixing. Once the egg whites are at stiff peak stage, start sifting in the flour. I recommend pre-sifting the flour, then sifting it again when adding to the egg whites. IMPORTANT: the flour needs to be folded very, very gently into the egg whites in small increments. I usually split the flour into 3 portions and fold gently from the bottom of the mixing bowl. The flour likes to fall to the bottom of the bowl and it’s important to get all of it incorporated but do so gently! Angel food cake gets all its volume from the egg whites so it’s important to keep them extra fluffy!
With the batter ready, drop heaping spatula-fuls of the cake batter into your prepared pan. I recommend using a scoop for cupcakes. Tap the filled pan against your work surface to ensure you don’t have any air pockets hiding in the pan. I also recommend using a small spatula to level the top of the batter before placing it into the oven. Bake the cake until it’s a light golden color on the outside. Once the cake is done, take it out of the oven and let it cool first before handling. If you are preparing this cake using the classic funnel cake pan, invert the cake onto a wire rack to cool. Inverting the cake will help keep it from deflating as it cools.
Serving Angel Food Cake
Enjoy the classic, funnel angel food cake with a dusting of powdered sugar, berries, jam or simple whipped cream. If you want to try out some different frostings and fillings, make sure to check out my ‘Back to Cake Basics’ series for more simple recipes that you can mix and match to create your own cake! Use the leftover egg yolks to make my ‘Easy Lemon Curd’ recipe, which is a great complement to this cake recipe!
Enjoyed this simple cake recipe? Check out some of my other basic cake recipes!
- Easy Vanilla Cake – my favorite recipe for basic vanilla cake!
- Whipped Cream Frosting – delicate and fluffy whipped cream for cakes!
- Chocolate Sponge Cake – super easy and delicious chocolate sponge cake recipe
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