• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Popular » Cakes & Cupcakes » Homemade Angel Food Cake

Homemade Angel Food Cake

By: Rosemary Published: January 14, 2023 Updated on: January 14, 2023

Share

Share
Pin
Email
Jump to Recipe

Homemade Angel Food Cake, a light delicious cake recipe. Amazing on its own or filled with some creamy whipped cream and fresh berries. The perfect dessert to make to wow your family and friends. Cake never tasted so good!

Angel food cake on a black plate.

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.

This is a cake that brings back some wonderful Canadian memories, my mother loved this Angel Food Cake recipe. It is so light perfect for this time of year when there are so many fresh berries around just begging to be stacked on a whipped cream layer cake.

I decided it would also be the perfect dessert to share with my Italian friends, which I discovered was something they had never tried before, a cake made with egg whites. The perfect cake to be smothered with whipped cream and berries or any fruit of choice or naked if you prefer.

Table of Contents

  • Recipe Ingredients
  • How to make homemade Cake/Pastry flour
  • What is the difference between angel food cake and sponge cake?
  • How to make an Angel Food Cake
      • Never Miss a Recipe!
  • A substitute for cream of tartar
  • Tips for making the perfect Angel Food Cake
  • Why do you cool an Angel Food Cake upside down?
  • Other ways to fill an Angel Food Cake
  • What to make with the leftover egg yolks
  • How to Store an Angel Food Cake:
  • How to Freeze an Angel Food Cake:
  • More Delicious Cake Recipes
  • Homemade Angel Food Cake
    • Ingredients US CustomaryMetric 1x2x3x
      • FOR THE CAKE
      • TOPPING
    • Instructions 
      • FOR THE CAKE
      • FOR THE TOPPING
    • Video
    • Notes
    • Nutrition

Recipe Ingredients

  • Flour – all purpose or cake/pastry flour I have used both and they both work, although cake flour does give a softer cake result.
  • Salt
  • Sugar – I like to use fine sugar but you can use regular granulated sugar.
  • Egg whites – room temperature
  • Cream of tartar – or lemon juice
  • Vanilla – vanilla extract

How to make homemade Cake/Pastry flour

For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.

Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.

What is the difference between angel food cake and sponge cake?

The main difference between them is that angel food cake uses only egg whites and sponge cake uses both whites and yolks. Neither contain a leavening agent such as baking powder or baking soda or a fat such as butter or oil.

Angel food cake on a black plate with 2 slices on small black plates.

How to make an Angel Food Cake

Whisk together the flour, salt and 1/4 cup of sugar.

In a large bowl with hand beaters or the bowl of a stand mixer with the whisk attachment beat the egg whites, lemon juice and vanilla on medium-high speed until soft peaks form.

how to make an angel food cake, soft peaks egg whites, and stiff peaks egg whites
Soft peaks, and stiff peaks.

Gradually add some of the sugar (a little at a time), continue beating until stiff peaks form (don’t over beat). With a rubber spatula fold in the flour mixture (a little at a time), gently fold until combined.

Spoon into an ungreased 9 inch tube pan. Gently cut through the batter with a metal knife to eliminate air bubbles.

how to make angel food cake, flour folded into batter and in the cake pan
Flour folded into the batter and batter in the tube pan.

Bake for approximately 40-45 minutes, or until toothpick comes out clean. Cool upside down in the pan.

how to make angel food cake baked, and one layer with cream and strawberries made
Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    Remove the cake from the pan (you will need to carefully run your knife around the edges to help release it), slice the cake in two layers, spread half the topping on one layer, add some berries, top with second layer and spread with remaining topping and berries or desired fruit. Or you can use your filling of choice.

    A substitute for cream of tartar

    Some Angel Food Cakes use cream of tartar, but I beat the egg whites with lemon juice, because it makes the perfect replacement for cream of tartar which I have a hard time finding when I am in Italy.

    Tips for making the perfect Angel Food Cake

    • Your eggs should be room temperature, so remove them from the fridge at least one hour before preparing.
    • Make sure the bowl you use for beating the egg whites is completely clean and dry.
    • The eggs must be beaten until stiff, hold the bowl upside down and they should not slide out.
    • Be sure to gently fold in the flour, do not beat in the flour or it will surely over beat the batter, which will make a tough rubbery cake.
    • Use a Tube Pan and do not grease it, the batter needs to cling to the sides of the pan in order to rise.

    Why do you cool an Angel Food Cake upside down?

    Because Angel Food Cakes are leavened with air (egg whites) if you don’t cool them upside down they will collapse. As soon as the cake comes out of the oven immediately place on a cooling rack.

    Other ways to fill an Angel Food Cake

    I filled this cake with a whipped cream and mascarpone filling and of course some fresh fruit. You could also fill it with a lemon curd filling, a simple Chantilly Cream filling, which is whipping cream whipped with a little sugar and a teaspoon of vanilla extract.

    Or you could cut slices and top with fresh fruit and whipped cream. Or of course your favourite filling.

    Angel food cake on a black plate.

    What to make with the leftover egg yolks

    • Italian Pastry Cream
    • Pasticciotti Italian Cream Filled Tarts
    • Fresh Fruit Tart with Italian Cream Filling

    How to Store an Angel Food Cake:

    Be sure to store the cake in an air tight container or wrap tightly and store in an airtight bag. It will keep up to two days at room temperature or one week in the fridge.

    How to Freeze an Angel Food Cake:

    To freeze the cake, wrap it tightly with foil or plastic wrap, and place it in a freezer bag or place the cooled cake in an airtight container. Properly stored, it keep for up to four to six months.

    I love this cake and love to make it to celebrate any occasion. You can add red and white or red, white and blue berries to celebrate Canada day or even the 4th of July! So what ever way you decide to make this Angel Food Cake, I hope you enjoy it!

    A slice of cake on a black plate.

    More Delicious Cake Recipes

    • Easy Yogurt Cake
    • Homemade Carrot Cake
    • Apple Cinnamon Cake
    • Italian Fresh Cream Lemon Cake
    Angel food cake on a black plate.

    Homemade Angel Food Cake

    Rosemary Molloy
    Homemade Angel Food Cake, an easy delicious made from scratch cake recipe. Best with a simple whipped cream filling and fruits and berries.
    5 from 16 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 45 mins
    Total Time 1 hr 15 mins
    Course Dessert
    Cuisine American
    Servings 10 servings
    Calories 328 kcal

    Ingredients
     
     

    FOR THE CAKE

    • 1 cup flour (all purpose or cake/pastry flour)
    • ¼ teaspoon salt
    • 1¼ cups sugar divided
    • 8 egg whites (room temperature)
    • ½ teaspoon lemon juice or 1 teaspoon of cream of tartar
    • 1 teaspoon vanilla

    TOPPING

    • 1¼ cups cream (whipping or whole)
    • ½ cup mascarpone
    • 1 tablespoon powdered/icing sugar
    • 2-3 cups berries of choice (more if desired)

    Instructions
     

    • Pre-heat oven to 350F (180C).

    FOR THE CAKE

    • In a medium bowl sift together the flour, salt and ¼ cup sugar 3 times.
    • In a large bowl with hand beaters or the bowl of a stand mixer with the whisk attachment beat the egg whites, lemon juice and vanilla on medium speed until soft peaks form.
    • Gradually add one cup of sugar (a little at a time), continue beating until stiff peaks form (don't over beat).
    • With a spatula fold in the flour mixture (a quarter cup at a time), gently fold until combined (do not over fold). Spoon into an ungreased 9 inch tube pan (angel food cake pan). Gently cut through the batter with a metal knife to eliminate any air bubbles.
    • Bake for approximately 40-45 minutes, or until toothpick comes out clean. Cool the cake upside down in the pan.
    • Remove from the pan (you will need to carefully run your knife around the edges to help release the cake) slice the cake in two layers, spread half the topping on one layer, add some berries, top with second layer and spread with remaining topping and berries or desired fruit. Enjoy!

    FOR THE TOPPING

    • In a medium bowl beat together the cream, mascarpone and icing sugar (be sure to sift the icing sugar into the bowl to eliminate any lumps), beat until thick.

    Video

    Notes

    To make homemade cake/pastry flour – For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.
    I filled this cake with a whipped cream and mascarpone filling and of course some fresh fruit. You could also fill it with a lemon curd filling, a simple Chantilly Cream filling, which is whipping cream whipped with a little sugar and a teaspoon of vanilla extract. Or you could cut slices and top with fresh fruit and whipped cream. Or of course your favorite filling.
    Be sure to store the cake in an air tight container or wrap tightly and store in an airtight bag. It will keep up to two days at room temperature or one week in the fridge.
    To freeze the cake, wrap it tightly with foil or plastic wrap, and place it in a freezer bag or place the cooled cake in an airtight container. Properly stored, it keep for up to four to six months.

    Nutrition

    Calories: 328kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 10gCholesterol: 52mgSodium: 116mgPotassium: 92mgFiber: 1gSugar: 29gVitamin A: 610IUVitamin C: 1.1mgCalcium: 41mgIron: 0.6mg
    Keyword angel food cake, angel food cake recipe, blueberry dessert, Homemade angel food cake
    Tried this recipe?Let us know how it was!

    Updated from August 28, 2015.

    Subscribe Today

    Never Miss a Recipe!

    Subscribe today and receive my free e-book of recipes!

      We won't send you spam. Unsubscribe at any time.


      American Favorites, Cakes & Cupcakes, Christmas, Desserts, Desserts, Fall/Winter, fruit, Summer, Thanksgiving

      Related

      Comments

        Leave a Reply Cancel reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating




        This site uses Akismet to reduce spam. Learn how your comment data is processed.

      1. Barbara says

        April 30, 2020 at 11:23 pm

        5 stars
        I found this recipe because I was out of Cream of Tartar. I love the lemon substitution! This will now be my go to recipe for Angel Food Cake. I already copied it and put it in my favorite recipe album. Thank you!

        Reply
        • Rosemary says

          April 30, 2020 at 11:56 pm

          Thanks so much Barbara, so glad you enjoyed it. Take care.

          Reply
      2. Susan says

        June 15, 2019 at 1:18 am

        Yum! Thanks for sharing.

        Reply
        • Rosemary says

          June 15, 2019 at 5:34 pm

          Thanks Susan, hope you like it.

          Reply
      3. Ri says

        December 26, 2015 at 5:15 pm

        Thanks for sharing. Beautiful cake. Never made angel food cake from scratch. What is the size of your tube pan? didn’t you have a problem removing the cake from the pan since it was ungreased?

        Reply
        • Rosemary says

          December 26, 2015 at 7:20 pm

          Hi Ri, thanks, I used a 9 inch tube pan and if you grease the pan then the cake will not rise the way it should. Hope you enjoy it.

          Reply
      4. Lalaine says

        September 3, 2015 at 9:25 am

        Angel cake is my favorite, it’s kinder to the waist. I’ve never tried making it myself but time to change that with your delicious recipe. Thanks for sharing “_

        Reply
        • Rosemary says

          September 7, 2015 at 9:52 pm

          HI Lalaine, thanks very much.

          Reply
      5. Sandra says

        September 1, 2015 at 6:34 am

        5 stars
        Angel food cake is one of my all time favorites!! I especially love that it pairs so well with whatever fruit is in season.

        Reply
        • Rosemary says

          September 2, 2015 at 8:10 pm

          Hi Sandra, so true about Angel food cake, thanks.

          Reply
      6. Trish says

        August 31, 2015 at 7:06 pm

        I love angel food cake! Especially with berries and cream. Strawberries are my favorite with it. Never tried making my own though. Great recipe!

        Reply
        • Rosemary says

          August 31, 2015 at 8:38 pm

          Hi Trish, thanks, give it a try, it’s not difficult and well worth it.

          Reply
      7. Chrissie says

        August 31, 2015 at 5:55 pm

        5 stars
        Oh, I’m so making this cake! I’ve been looking for a good Angel Food recipe for awhile!

        Reply
        • Rosemary says

          August 31, 2015 at 6:33 pm

          Hi Chrissie, let me know how you enjoyed it.

          Reply
      8. Michelle says

        August 31, 2015 at 4:57 am

        Your recipe looks so light and airy, you did an awesome job!

        Reply
        • Rosemary says

          August 31, 2015 at 8:40 pm

          Hi Michelle, thank you.

          Reply
      9. Diane says

        August 31, 2015 at 1:58 am

        5 stars
        This is a scrumptious dessert idea for harvest time! We have scads of blackberry bushes full of ripe berries. This is perfect!

        Reply
      10. Sabrina says

        August 30, 2015 at 10:53 pm

        Angel food cake is a great option to really highlight a fruit flavor! Blackberries are a great option for that!

        Reply
        • Rosemary says

          August 31, 2015 at 8:42 pm

          Hi Sabrina, thanks.

          Reply
      11. Whitney says

        August 30, 2015 at 8:44 pm

        I wish I could have this right now! It looks so fluff, light, and delicious!

        Reply
      12. Claudia says

        August 30, 2015 at 6:57 pm

        I need to try this, very very soon!

        Reply
        • Rosemary says

          August 31, 2015 at 8:42 pm

          Hi Claudia, thank you.

          Reply
      13. Richa Gupta says

        August 30, 2015 at 5:14 pm

        I envy the blackberry season that you are having. That cake looks perfect – moist and fluffy!

        Reply
      14. Tina Marie says

        August 30, 2015 at 4:51 pm

        5 stars
        This sounds scrumptious and looks heavenly. Angel Food Cake was one of my mother’s favorite things to make.

        Reply
      15. Rosemary says

        August 30, 2015 at 10:07 am

        Hi, yes it is quite dolable, give it a try, thanks.

        Reply
      « Older Comments
      Newer Comments »

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

      Most Popular

      pizza dough 3 rounds on parchment paper

      Best Pizza Dough

      puff pastry cut in half stacked.

      Quick & Easy Homemade Puff Pastry

      Homemade Potato Gnocchi

      Pieces of fudge on parchment paper.

      Old Fashioned Chocolate Fudge

      Sauce and pasta in a bowl with some on a fork.

      Authentic Bolognese Sauce

      5 stacked lemon cookies.

      Italian Lemon Cookies

      Filter By Date

      Readers Favorite Trending Recipes

      Ricotta cake on a glass cake stand.

      Italian Lemon Ricotta Cake

      pizza dough 3 rounds on parchment paper

      Best Pizza Dough

      puff pastry cut in half stacked.

      Quick & Easy Homemade Puff Pastry

      Homemade Potato Gnocchi

      Ingredients.

      • Beef
      • Chicken
      • Chocolate
      • Eggs
      • Fish & Seafood
      • Pasta
      • Pork

      Course.

      • Appetizers & Snacks
      • Breakfast / Brunch
      • Drinks
      • Lunch
      • Main Dish

      Browse.

      • About Me – Rosemary Molloy
      • Contact
      • Disclosure/Privacy
      • Recipe Index
      Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
      Design by Pixel Me Designs