Ingredients: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 3/4 cup sugar 3 eggs, beaten 1 cup (2 sticks) unsalted butter, at room temperature 3 large eggs, beaten 1 teaspoon vanilla extract 8 cups all-purpose flour, divided 2 teaspoons baking powder, divided 1/4 teaspoon salt 6 tablespoons (2 sticks) unsalted butter, at room temperature and cut into small pieces, for the cake mixers and beaters 2 cups milk 1 cup heavy cream 1 cup granulated sugar 3 large egg whites (about 2 cups), whipped until stiff peaks form when held up to a light touch
Homemade Angel Food Cake
Angel food cake is one of my favorite desserts, and this is my go to recipe. Made without butter, it’s less dense than traditional cakes, and it’s super simple to make. It’s perfectly airy and light, meaning that you can easily enjoy more than one slice. Angel food cake is great to serve all year round. It’s perfect for Valentines, Easter, Birthdays and Christmas.
How to Make Angel Food Cake
Sift together the dry ingredients. Beat the egg whites, cream of tartar, vanilla and salt to form soft peaks. Mix in the remaining sugar until stiff peaks form. Fold in the dry ingredients. Pour the batter into a tube pan and bake until browned.
Ingredient Notes
Cake Flour Substitute: The recipe card calls for a mix of all purpose flour and cornstarch as a substitute for cake flour. But if you have some on hand, you can use an equivalent amount (1 cup) instead. Sugar: Use granulated sugar. Egg Whites: Egg whites only! Make sure to fully and properly separate the egg whites from the yolk. You don’t want ANY yolk getting mixed into the cake, as that will affect the final texture. Vanilla Extract: Vanilla adds flavor to the cake. Cream of Tartar: This is an acidic ingredient that helps to stabilize the egg whites, which prevents the cake from collapsing–it’s delicate!Salt: a little bit of salt enhances the overall flavor.
How to Store Angel Food Cake
Once your angel food cake has cooled completely, remove it from the pan. It’s best enjoyed the day it’s made, but it will keep for 2 days at room temperature. Store it in an airtight container or cover with plastic wrap. It will keep for up to a week in the refrigerator. This cake also freezes well. Wrap the cooled cake in plastic wrap and place in a freezer-safe container. It will keep for up to 6 months. Thaw the frozen cake for 3 to 4 hours, or overnight, at room temperature before serving. This classic angel food cake will soon become one of your favorites to make. So simple to make for an effortless and impressive treat! If you make this recipe be sure to leave us a comment or rating. Enjoy!
