Homemade Angel Food Cake

This is a perfect spring dessert! It is light, airy, sweet and delicious. A little crusty on the top with a sweet crunch and perfect with fresh strawberries and whipped cream! This is my go to dessert. And who doesn’t love angel food cake topped with strawberries and whipped cream! Always a crowd pleaser! 😄

To a medium bowl add cake flour and 1/2 cup of sugar, mix with whisk. Take 11-12 eggs and bring them to room temperature. If you are like me, you will wait to do this right before you want to make it 😄 So bring the eggs to room temperature by putting them in warm-hot water for 10-15 minutes. 

To a large bowl add egg whites, absolutely NO egg yolks or this will not come out. The easiest way to remove egg yolks that have accidentally broken into the bowl is by using part of the egg shell to remove it. Then add the cream of tarter, salt and extracts. Note: do as I say and not as I do… use a larger bowl than I did 😜

Beat until soft peaks form, do not over beat. 

Add remaining 1 cup sugar in 1/4 cup increments beating well after each addition.

The texture will be like marshmallow cream. Add the flour mixture in four additions (sifting it into the mixture will break up any clumps) folding it in gently about 15 strokes per addition and turning bowl frequently. Be careful not to beat or stir it. After the last addition use about 10-20 additional folding strokes, scraping the bottom of bowl to get the excess flour. 

Now you can see why I needed to use a bigger bowl 😄 Then pour the mixture into a non-greased tube pan. 

Place on the bottom rack of the oven and bake at 375 for 35 minutes. 

To cool place upside down on a upside down glass.

When it is cool, loosen cake with a knife around the edges and center, gently shake out. Slice and serve, top with strawberries and whipped cream, eat plain, or come up with other delicious ways to serve! Enjoy! 

Homemade Angel Food Cake

  • 1 c plus 2 T cake flour
  • 1 1/2 c sugar divided
  • 11-12 egg whites at room temperature 
  • 1/4 tsp salt
  • 1 1/4 tsp cream of tarter
  • 1 tsp vanilla
  • 1/4 tsp almond extract

In a medium bowl mix flour and 1/2 cup sugar together. In a large bowl combine egg whites, salt, cream of tarter and extracts. Beat until soft peaks form. Do not over beat.  Add remaining 1 cup sugar gradually, 1/4 cup at a time beating well with each addition. The texture will be like marshmallow cream. Mix in flour mixture in four additions, folding in with 15 fold over strokes each time and turning bowl frequently. Do not stir or beat. 

After last addition, use 10 to 20 additional folding strokes. Pour batter in non greased tube pan. Bake at 375 degrees on the bottom rack of oven for 35 minutes. Cool cake in pan upside down on a upside down glass. When cooled completely loosen cake from sides with a knife and gently shake out.