Homemade Angel Food Cake (You’ll Never Want Store-Bought Again!)
If you’ve never made an angel food cake from scratch, you have to try it as it tastes so good!
Despite the fact that this recipe calls for 12 egg whites and you have to pull out the mixer, it’s all worth it! I made this cake for my husband’s birthday earlier this week (it’s his all-time favorite dessert!).
Don’t let those egg yolks go to waste!
Since this recipe calls for 12 egg whites, you’ll have just as many leftover egg yolks. Don’t throw them away! Egg yolks can be kept in the freezer for up to a year until you’re ready to use them in another recipe.
Learn how to freeze your egg yolks, or try one of these other uses for your leftover yolks if you’d rather use them right away:
- Make cured egg yolks to be used as a garnish
- Easy 3-ingredient Crème Brulée
- Make a single serving of this 5-Minute Keto Chocolate Mug Cake
- Homemade Egg Noodles
- Make an egg wash using just the yolks to give your baked goods a beautiful golden hue or to help breading stick to your fried chicken
- Easy Keto Eggnog
- Make homemade ice cream
- 12-Yolk Pound Cake
- Make Hollandaise sauce
- Custard
- Make lemon curd
- Looking for more ideas? Here are 125 recipes to use up your extra egg yolks!
Read on to see how to make the best homemade Angel Food Cake ever –
Homemade Angel Food Cake
yield: 16 SERVINGS
Light and fluffy cake, served up with fresh strawberries and whipped cream!
Ingredients
- 1 cup cake flour (or learn to make cake flour here)
- 3/4 cup + 2 tablespoons sugar
- 12 large egg whites, room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- Angel food cake pan
Directions
1
Preheat oven to 375 degrees. Separate your egg whites (eggs must be room temperature - this is important) and take care not to get any yolk mixed in with the egg whites.
2
Sift the cake flour and 3/4 cup + 2 tbsp sugar and set aside. Combine the extracts in a measuring cup and set aside. Beat egg whites, cream of tartar, and salt until it forms peaks. Add the other 3/4 cup of sugar slowly to the egg whites mixture, then beat on high until stiff peaks form.
3
Switch mixer to low speed and slowly mix in flour mixture and extracts. Make sure to fold in sides and bottom of the mixing bowl. Spoon into an ungreased two-piece angel food cake pan. Run a knife through the batter to remove any air bubbles before baking.
4
Bake 30-35 minutes, until it springs back when lightly touched. Place pan upside down to cool. When cool, carefully cut around sides and bottom to get it out of the pan. Enjoy with strawberries and whipped cream if desired.
Additional Notes
Recipe from Food.com
This angel food cake is a slice of heaven!
There’s nothing more classic than a light and airy piece of homemade angel food cake. I love that this is a blank canvas for however you’d like to serve this dessert!
Serve the cake with some fresh strawberries and whipped cream if desired. For a different variation, I sometimes serve angel food cake kabobs with cut up pieces of cake and strawberries. Melt some hazelnut spread in the microwave for a few seconds and drizzle with a spoon. Enjoy!
Celebrate your next occasion with this award-winning Strawberry Cake!
My local Aldi has eggs for 59 cents/dozen this week so you could make this on the cheap!
Nice! Thanks for sharing 💕
I feel lucky ours are .49!!
I want to live by an aldi. 😟
So do I!
Anyone know if you can sub in Gluten free flour and have a good cake with this recipe?
I love how you gave us a whole list of ideas to use the egg yolks! I probably would’ve just tossed them out but now I know ways to make sure I don’t waste them. Thank you for another lovely recipe.
Tha is for adding your sweet feedback April!
Yes, thank you for the ideas! We love creme brûlée and pound cake but I wouldn’t have been able to come up with those on my own.
Great thanks Marie!
Me too, April! I was about to comment the same thing!!!
Can you use a different pan? and still get the fluffy tesxture?
I wonder too, I hate having a one use pan. I wonder if a Bundt or Springform pan would work?
Here’s a hack using a can and springform I found
https://www.epicurious.com/expert-advice/turn-any-cake-pan-into-angel-food-cake-pan-article/amp
You may be able to experiment with that but it would need to be pretty deep or try this
https://www.epicurious.com/expert-advice/turn-any-cake-pan-into-angel-food-cake-pan-article/amp
I made this when Lina posted the recipe a few months ago and it was delicious!
Yay!! Thanks so much for sharing 💕
I also made this a while ago, in April for my dad’s Birthday. It was SO. GOOD. Then recently I saw a pre-made angel food cake at a store bakery and bought it… it was so gross. Had like a chemical taste. Barely ate one bite. Doing it homemade has now ruined everything else. 😂
Haha I’ll still eat a store bought but yes agree homemade tastes so yum!! Thanks Wren 💕
I have made this before. You will never buy a box mix again. Yummy!
Thanks for adding that!
You can also use the egg yolks for making homemade banana pudding
I love making homemade Angel Food cake. Sooo much better than boxed. Another tip for your leftover egg yolks — Add a few to your pancake batter & cake batter. Makes your cakes extra moist!
Can you use egg whites that come in a container? If so, how much do you use?
I was wondering the same thing myself.
I remember the first time I made homemade it was nothing like a box mix. Its so good! If you don’t have the pan, borrow from a neighbor/friend.
Thanks for this amazing recipe. I loved this cake. Please keep sharing more stuff like this
This was my first time making angel food cake! The recipe and directions were spot on! I will say that in the future I will omit almond extract (overwhelms the cake), but otherwise perfect.