Angel Food Cake – Homemade

Angel Food Cake – Homemade

  • Prep Time: 15 mins
  • Total Time: 50 mins
  • Servings: 16

    • About This Recipe

    “This is a MUST if you have never tried a homemade Angel Food Cake. I never liked Angel Food Cakes until the neighbor lady invited me over for coffee shortly after I was married. That was almost 15 years ago, and my children and husband always ask for this for special occasions. Thank you Artie, for being a wonderful friend and for the recipe!”

    Ingredients

  • 1cupcake flour
  • 3/4 cupsugar
  • 2tablespoonssugar
  • 12largeegg whites, MUST be room temperature
  • 1 1/2 teaspoonscream of tartar
  • 1/4 teaspoonsalt
  • 3/4 cupsugar
  • 1 1/2 teaspoonsvanilla
  • 1/2 teaspoonalmond extract

    • Directions

  • Note: For those not use to making angel food cakes Don’t get any yoke in the whites, if you do throw out and start over.I always separate the egg in a glass first.Then if no yoke pour into measuring container.
  • DO NOT GREASE PAN.
  • I always use a two piece angelfood cake pan.
  • Heat oven to 375°.
  • Sift the cake flour and 3/4 cup + 2 Tbsp sugar; set aside.
  • Combine the extracts in a small bowl; set aside.
  • Beat egg whites, cream of tartar and salt until it forms peaks.
  • Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
  • If you have a mixing guard for your mixer bowl now would be a good time to attach it.
  • Beating on LOW, add flour mixture and extracts slowly.
  • Make sure you fold in the sides and bottom of your mixing bowl.
  • (You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.
  • Move a knife through batter to remove air pockets.
  • Bake 30-35 minutes or until top springs back when touched lightly with finger.
  • Invert pan onto a tin funnel to cool completely.
  • To remove the cake from your pan run a knife around the rim of the cake pan just to get the ‘crust’ away from the pan.
  • Then firmly spank the sides of your pan.
  • You could use a knife but this sometime tears the sides of the cake.
  • Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from thepan insert.
  • No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate.
  • Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel.(Just give it a slam down on the towel/table).

    • Reviews

  • “Charlotte, this is a wonderful cake!!Took it to work for a special person’s birthday, it was a huge hit.Filled the tunnel with Peaches and whipped cream, iced it with whipped cream and placed some peach slices around the top.Thanks for sharing a great recipe!!”

  • “I agree this is the “BEST” angel food cake recipe!I received the same recipe from my mother-in-law and in is now a must for birthdays and Oh! just for the fun of it!Just a note: when I make it I use 12 “Large” eggs(whites).Simply Yummy!!!”

  • “I made this cake before with my Aunt. It won best tasting at a contest in North Carolina. Only .1 grams of fat and so much better than storebought!”

  • “This is definitely a great angel food. I only had five egg whites so made half a recipe and baked it in a loaf pan.”

  • “Super easy. Used 1 cup minus 2 T flour and 2 T corn starch since I didn’t have any cake flour.”

  • “Charlotte, today I made this cake and I just couldnot wait to write a review. This is the best angel food cake recipe I have ever come across. I didnot have cake flour, so I used 1 cup all purpose flour – 2T of all purpose flour 2T of corn starch. Otherwise I followed the recipe exactly and the result was a perfect professional angel food cake. Also I had no problem in gettng the cake out of the pan, which is just amazing because I hadn’t greased the pan. Thank you so much for sharing such a classic recipe.”

  • “If there’s a better angel food cake out there, I haven’t tasted one. I agree with other reviewers … I will never make a boxed angel food cake again! I didn’t have cake flour so substituted 1 cup all purpose flour, less 2 Tbsp, plus 2 Tbsp. cornstarch. Don’t know what the difference would be if I had used cake flour but then again, this was so good, I’m not sure it matters.”

  • “This was great.I used an immersion blender to chop the sugar to a finer texture (as recommended in other recipes) and couldn’t find cake flour, so I took two TBS out of a cup of regular flour and added two of cornstarch.I made the quantity indicated in two 5 X 13 inch loaf pans, put a piece of parchment paper only on the bottom of each to aid in getting them out.They came out great, about 4 inches high, cooked wonderfully.Thanks for this great recipe.”

  • “Delicious angel food cake.I don’t have a tube pan, so I halved the recipe and baked in a loaf pan.It was more dense this way, but still tasted great on its own as well as along with strawberries and cool whip.The whole loaf went tonight (brought supper to some friends) and there were only 4 of us!I know this doesn’t need another review, but thanks for posting!”

  • “This cake was very tasty, and everyone loved it. I did have a major problem though which was similar to another reviewer. While cooling the cake upside down it fell out of the pan even though it tested done before I removed it from the oven. I finished cooling it on it’s side after pushing it back into the pan. I did everything as the directions stated, so I decided to look at some other recipes to try to figure out what the problem might have been. Some other recipes say 12 egg whites or enough to equal 1 1/2 cups. I am thinking that since I used farm eggs and some of them are pretty big that I ended up with too many egg whites…so next time I am going to measure my egg whites to see if this will correct the problem. Thanks for posting!!After retrying this recipe for the third time, I found that it worked better to reduce the temp. to 350 and cook 40-45 minutes to ensure it was fully done and prevent it falling from the pan.”

  • “Great classic recipe!I made as written, except with a smidge more almond extract.Perfect.This type of cake is best served some hours after cooling as the flavor and texture take time to set, so be sure to leave adequate time before serving.Very good, easy too.”

  • “I have made angel food cake from scratch before, but this recipe is truly wonderful : )Your instructions are simple to follow for perfect results! The cake is as light and fluffy as an angel food cake should be and has a marvelous taste and texture.Thanks again for sharing your recipes with us, Charlotte!”

  • “This was my first time to make an angel food cake. I have never had any luck making “stuff” with egg whites, but this turned out great. My kids, who don’t like angel food cake, ate this. Of course, we had to have strawberries with it. One of my husband’s favorites. Thanks!!!”

  • “I couldn’t purchase a Angel FoodCake mix from the the grocer and I am glad that I couldn’t.This recipe is super! “

  • “My first attempt at angel food cake and it turned out perfect! Thank you for the wonderful recipe! Only thing I didnt have was almond extract so I just used a little extra vanilla. I did use large egg whites for the eggs.Thanks again Charlotte!”

  • “I made this cake tonight and just had to come and post a review right away.It’s delicious!I’ve never made an angel food cake before and just always bought the store bought kind.I don’t think that I’ll ever buy the store bought ones again!I’ve never been very good with egg whites, so either this recipe is VERY forgiving or I finally got it right.Thank you so much for sharing this recipe.This is a definite keeper in my recipe box!”

  • “I made this for my father in law for his birthday.First time I have made a cake…any cake from scratch and it turned out absolutely perfect.My father in law and mother in law absolutely loved it.Thank you so much for submitting this recipee. I Have recently moved to the UK and can’t find boxed angel food cake mixes.Believe me, I won’t even look since I found the perfect recipee.”

  • “Thanks so much Charlotte.My DH loves Angel Food Cake and thought this was terrific.We had it several nights in a row with strawberries and whipped cream.”

  • “Charlotte, great recipe.Thanks!I iced it with YUMMY Chocolate Whipped Cream icing and strawberries.It was wonderful.”

  • “This was by far the best recipe for Angel Food cake. The directions were easy and the cake turned out awesome. One thing to add, when trying to get the cake out of the pan, use a plastic spatula, it does wonders and it won’t wreck the cake.”

    •