Homemade Angel Food Cake Recipe

Prepare time: 15 mins
Cook: 35 mins
Ready in: 50 mins

I’m Going To Show You How To Make Angel Food Cake.


  • Some Cake Flour
  • Egg White
  • Granulated Sugar
  • Vanilla Extract
  • Almond Extract
  • Cream Of Tartar
  • Salt
  • Little Flour
  • Butter



You’re going to need some cake flour, egg, whites regular granulated sugar,vanilla extract, almond extract cream of tartar and salt those are your ingredients angel food cake is great there’s no butter in it there’s no oil in it there’s very little flour in it and it’s made with egg whites. we get started let me give you a few pointers on angel food cake.you start the first thing you need to do of course get you oven preheated but that’s like always but the key things that this is if you’re going to make it a standard mixer like a standing mixer like.


I’m doing it you want to make sure that your bowl and your whisk is really really clean there’s to be no residue of anything in there because otherwise the egg whites will not get that beautiful glossy color second thing is you must use cake flour it’s much much finer than regular all-purpose flour giving you that light soft airy inside that makes the angel food cake so special the second thing is that.you need to have egg whites and make sure that when you are separating your egg whites that no yolks go into your egg whites otherwise they’re not going to get nice and stiff peaks and beautiful like they should and third thing is you have to have an angel food cake pan like so and it cannot be greased it’s this is nonstick but you want nonstick if, you do not want to grease it at all you don’t want any grease in this recipe whatsoever okay not that the ovens preheated let’s get started the first thing.


We need to do is sift the flour now you guys already know that I’m not a big fan of sifting just because it takes time but this time you need to sift and you don’t only have the sift ones but you have to sip this three times you want to make sure that this is lump-free and by sifting it gets nice and airy and just delicious and gives you that perfect perfect consistency so I’m going to do is sip this three times going from this bowl to this bowl to this bowl see those little lumps there you don’t want any of those so now I’m going to exactly the same thing and sift it into this bowl last time to sift perfect now.I’m going to set this aside another really key point to this is that your egg whites must be a room temperature now it’s much easier to separate your eggs.


When they’re cold so separate the eggs from the whites and the yolks put the yolks into the fridge it makes for a fantastic ice cream you can make custard with it don’t throw them away but then keep the egg whites everything temperature for about a half an hourand now I’m just going to put these into my mixer along with a cream of tartar and the salt and the cream of tartar stabilizes the egg whites stabilizes the egg whites and makes them kind of colder shape better so all. I’m going to do is just mix this until it’s nice and frothy now that my egg whites are nice and frothy.I’m going to start adding in my sugar one tablespoon at a time and then add in my vanilla and my almond extract.


I’m just going to crank the speed up to high a little too high and let’s go scrape up until the egg whites have become nice and stiff peaks and glossy that looks exactly how I want it to look so now I’m gonna get rid of this put this in my sink get my bowl and now it’s time to fold in your cake flour and I’m gonna do this just a third at a time and just folding it like so you don’t want to deflate the egg whites that’s why we do this by hand instead of putting it in instead of doing it with the mixer running that’s good just fold it in the last of my flour now I’m going to just put this into my ungreased to pan just trying to get this to be as even as you can manage make this as leveled as possible that looks fabulous now you’re going to take a butter knife.

I just do little swirls and this just kind of gets the air bubbles out if there are any because you don’t want air bubbles so that looks perfect it’s like a big cloud I guess that’s why they call it angel food cake right now this is gonna go into your preheated oven at 350 for about 40 to 45 minutes you will see that the outside is like like brown and clapped on top and I’ll show you what to do the minute it comes out of the oven my angel food cake was in the oven for 40 minutes and it’s exactly how it should look now this is extremely important this cake has to cool upside down it just has to otherwise it’s going to fall in itself and become really heavy and you want to put the pan on something that’s going to hold it upside down and I use a heat proof wine bottle it works every single time just make sure there’s actually liquid in it that holds it nice and steady and this is going to cool like this for about an hour and a half or until it’s fully fully fully cooled.