Light, airy, and made with just a handful of simple ingredients, angel food cake is a classic for a reason. One bite, and you’ll understand how it got its name.
If you’ve only ever had store-bought angel food cake, you’re in for a treat. Homemade angel food cake is in a league of its own. It’s tall, feather-light, and incredibly fluffy, with a delicate vanilla-almond flavor and a lightly crisp, golden crust. It has a reputation for being tricky, but it’s actually quite straightforward once you know a few simple techniques.
This recipe walks you through each step, from whipping the egg whites to folding in the flour, so you can make a beautiful angel food cake from scratch with confidence. Serve it with fresh fruit and whipped cream, lemon curd, or simply a dusting of confectioners’ sugar.
Why Is It Called Angel Food Cake?
Angel food cake has been an American favorite since the late 1800s. It became popular around the time the hand-cranked eggbeater was invented, making it much easier to whip the dozen or more egg whites needed to create its signature lofty texture. Its name comes from its incredibly light, airy texture, which was said to be “fit for angels,” especially compared to the rich butter cakes of the day.
What You’ll Need To Make Angel Food Cake
- Cake flour: This finely milled, low-protein flour gives angel food cake its signature light, airy texture. For the best rise, use bleached cake flour, such as Swans Down or Softasilk.
- Sugar: Sweetens the cake and helps stabilize the whipped egg whites.
- Egg whites: Fresh egg whites whip up with the most volume, creating the lofty texture that makes angel food cake so special. Skip carton egg whites for this recipe.
- Cream of tartar: Stabilizes the egg whites so they whip up with maximum volume and hold their shape.
- Vanilla & almond extracts: This classic combination gives angel food cake its delicate, nostalgic flavor. The almond shouldn’t be obvious—it simply adds depth.
- Salt: A small amount enhances all of the other flavors.
Step-By-Step Instructions
Step 1: Combine the dry ingredients. Whisking the flour and part of the sugar together before you begin helps distribute everything evenly, making it easier to fold the mixture into the egg whites without overmixing later.
Step 3: Add the extracts. Pour the vanilla and almond extracts into the bowl and beat just until the flavors are blended.
Step 4: Fold in the dry ingredients. Sift the flour mixture over the egg whites a little at a time, folding gently after each addition. Broad, light strokes help preserve all the air you’ve whipped into the egg whites, which is what gives angel food cake its lofty rise.
Pro Tip: If any of the flour-sugar mixture accidentally drifts or spills onto the counter while you are sifting, simply sweep it up and sift it back over the batter.
Once the batter is fully combined and all the dry ingredients are incorporated, it’s ready to transfer to the pan and bake. Take care not to overmix at this stage, as keeping as much air in the batter as possible is the key to angel food cake’s signature light, cloud-like crumb.
