Angel Food Cake Recipe

Angel Food Cake

My Angel Food Cake Recipe ~ the cake from the heavens……..

You see the trouble with an angel food cake (dare I even say it causes trouble?!) is that some feel it is a bit too sweet.

Angel food cakes are fat free but high sugar, so you sort of have to pick your poison here.

The added sugar in this recipe here, in comparison to other cakes like the chiffon or the sponge cake for example is needed to compensate for the lack of other ingredients (mainly fats) to give structure to the cake.

You may also be suspicious of that added water to this recipe in the mixing of the meringue.  This is to help add more bubbles that can trap more air that will then produce more steam which will then give you a higher rising cake.

When mixing this recipe, the sugar is divided roughly in half, with one half getting incorporated into the whites for the meringue and the other half gets mixed with the cake flour to aid in aeration, prevent clumping and helps to properly distribute the flour through that meringue once we get to folding it all together.

Many of you have commented that you just cannot get Cake Flour in your country and well…..this is a problem for the angel food cake recipe.

You see cake flour is a softer wheat flour that is milled finer and has a lower protein which in turn makes it less of a gluten former ~ meaning it yields cakes that are softer and lighter than those harder wheat, higher protein flours like plain, all purpose and bread.

Check out my blog post for Cake Flour to see how to make your own if you cannot get it in the stores near you.

Angel food cakes are baked in tube pans that are NOT GREASED so that as it rises it can cling to the sides of the pan rather than slip back down into a messy blob.

Watch along in the video below to see just how to handle the angel food cake when it comes out of the oven, since this cake does require some special care.

If all of this instruction seems intimidating, don’t be….it’s bark is way worse than its bite and once you see how easily I do this, you will want to jump right in there and try one yourself! Not to mention once I put the quick summer berry compote on top………Oh Baby!

Angel Food Cake
All ingredients must be at room temperature before beginning
Preheat oven to 350°F
Serves: 1 - 10" cake
  • Egg Whites 12 Large (360g)
  • Warm Water ⅓ cup (85g)
  • Cream of Tartar1½ teaspoons
  • Granulated or Superfine Sugar 1¾ cup (392g)
  • Vanilla Bean ½ or 2 teaspoons vanilla extract
  • Salt ¼ teaspoon
  • Cake Flour 1 cup (120g)
  1. If you do not have superfine sugar, place regular granulated sugar in the work bowl of a food processor and process to a finer grain.
  2. Divide the sugar into 1 cup and ¾ cup
  3. Combine the cake flour, salt and the ¾ cup of sugar in a bowl, sifted 2X and reserve.
  4. In the bowl of the kitchen aid mixer with the whip attachment (or with a hand beater) beat the egg whites with the warm water until frothy.
  5. Add the cream of tartar and continue to beat on high speed until soft peak form.
  6. Gradually start adding in the other 1 cup of sugar mixed with the vanilla bean seeds while whipping on high speed until very firm peaks are achieved when you lift the beaters.
  7. (If using vanilla extract you can add it now)
  8. Sift the flour mixture over top of the meringue and gently fold in with a large balloon whisk or a slotted skimmer. Add the flour in 3 - 4 additions.
  9. Pour batter into un-greased tube pan and bake in preheated oven for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
  10. Cool the cake upside down until completely cooled approximately 1½ hours, then run a spatula or think knife along the edges of the cake to loosen.
Angel Food cake can be stored at room temperature for up to 1 week or frozen wrapped well for up to 2 months
Yikes what to do with even MORE EGG YOLKS!???  Between this recipe and the Swiss Buttercream, we are swimming in yolks!  How about some homemade Ice Cream? Or a Key Lime Pie!?

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  1. Hey ,
    Nice video.if I happen to use vanilla extract . shld b 1 tsp? vanilla pod ingredients.

  2. This is wonderful! Thanks for another great recipe. 🙂 Does the warm water temperature need to be a certain degree?

  3. Don’t grease, whatever you do! My first angel food cake pan was a present- an expensive Teflon (!) coated one. Guess what happened when I hung it upside down! 😉 tasted ok but the optic was, uh, a bit off! 🙂

  4. You know how you used this cake in your 7 layer ice cream cake, how did you make it without the tube pan?
    Let me know!
    Thanks Gretchen!
    P.S Your stuff is awesome 😛

  5. Hi Gretchen
    Thanks for sharing your recipes can I reduce the amount of sugar in this type of cake like 1 cup , because my husband is prediabetic and he can’t eat anything with high sugar level..?

    1. Not a great idea here, this recipe is one where I wouldnt say you can really sub in a plain flour or harder wheat flour the cake flour is very important to keep this delicate light and spongy CLICK HERE

  6. Hi Gretchen: I am making the decadent ice cream 7 layer OMG chocolate wonderland this weekend but I was wondering, do I invert the same way you did with the tube pan for an hour with 7 inch pans or do it the same way you would an ordinary cake.

    Cant wait to make this.



  8. Gm. I love alllllllll your help that you post. And the recipes are awesome. Question…. I made a half sheet with buttercream icing. I’m doing the cake in stages. So the cake is in the freezer. I take it out to decorate it, then I put it back in the freezer. How long can keep it in the freezer once I’m doin decorating it?

  9. Hi Gretchen, thank you for sharing your recipes and tips with us. Would appreciate your advising the weight of the eggs you normally use. Thank you.


      1. Hi Gretchen. … hey, I was wondering if you got a white mud cake recipe to share… would highly appreciate…. thanks….

          1. Hi Gretchen, I’m Edward (Hastiin from YouTube), what is the difference between mudcake and your cake recipes?

  10. Hi Gretchen! Have been with you since the first CB days, and three times IS the charm, though I did enjoy your other two incarnations as well. Keep doing what you do, and thank you!! On to my question at hand. If I make this recipe in a half sheet pan, is the yield one or two of those pans, and can I parchment (no spray) the bottom of the pan to make removal easy?

  11. Hi, Gretchen! I was wondering if I were to want to make a 3 layer cake using 9 inch round pans do I have to make 1 1/2 recipe or only 1 recipe should be enough? Thank you for all the great recipes.

  12. Hi Grechen,
    can I use store bought eggs white in your angel cake recipe. I’ve used a lot of your cake recipes and think they are so good and for the most part not to hard. Love all the help you explain things well as a novice baker I thank you.


  13. Hi, I wanted to ask what can I use for cream of tartar substitute ( I dont have such ingredient in my place) ? once I used a lemon juce for this cake, but can’t remember how much of it I puted in.

  14. Hello Gretchen! What a great recipe! I have a normal type angel food cake tube pan, but I wanted to buy another one with little feet, as it is much simpler this way. Your’s look like this one : Chicago Metallic 16184 Non-Stick Angel Food Cake Pan with Feet, 2-Piece. But it is non-stick… is it OK, better? I just wanted to know what you think before buying another one.

    And for freezing the cake, would you freeze it whole, or in slices… let’s say we are only the two of us my husband and I, and I thought it would be great with the white chocolate mousse (half the recipe)… this way, we could just take the cake out of the freezer and make another mousse… or eat it with fresh fruits, etc. Can I do this?

    By the way I just love your recipe, your site is my first choice, and often my only choice as far as cakes and pastry goes… Keep publishing your great videos and recipes! I share them most of the time… and did I say my husband loves your recipes too?

    1. Hi! Yes mine is non stick and I like it just fine.
      I would freeze it in slices since it is just the two of you! Sounds like a great plan!
      Thanks for the support! Im so happy you com here FIRST!! 🙂

  15. I’m getting a great volume with my finished cake but the top of the cake is shrinking away quite a bit from the pan while it’s cooling, does not fall out of the pan which is good but I can’t figure out what the heck I’m doing! Any help would be great!

  16. Hi! Im a recent fan! Id like to ask a question. We have fresh from the polish chicken eggs (theyre pretty small chickens so the eggs are a bit smaller) can you tell me how many egg whites ill need with a small-medium egg?

    1. Great thanks! Here is a good instance where it is best to WEIGH your ingredients (Click here for more about why)
      Typically 1 standard egg white in recipes is a large egg. Weighs about 1ounce (since the whole egg- including the yolk is around 2 ounces total)
      a small egg- weight -usually comes in at about 1.5 ounces total so that is like ¼ less. That being said I would increase the egg whites by ¼.
      (If that is confusing and I know it can be- also leaves room for error) best to weigh then there is never a discrepancy.
      🙂 hope that helps!

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