About This Recipe

Angel food cake is one of those desserts that instantly brings me back to childhood! I still remember being a kid and grabbing a big fluffy chunk, thinking I could probably eat the whole cake because it’s so light and airy it almost melts in your mouth. There’s something simple and comforting about it that never really goes away.

What I also love is how versatile it is—it’s the kind of cake that works beautifully in so many desserts. Of course there’s classic strawberry shortcake and a bright, creamy key lime trifles but it’s also amazing layered with berries and whipped cream, turned into icebox cakes, or even served with a drizzle of chocolate sauce or lemon curd for something a little more decadent. No matter how you slice it (literally!) this cake will always yield the most delicious, comforting dessert!

Key Ingredients

Cake Flour – Keeps the cake incredibly light and tender, giving it that soft, airy crumb angel food cake is known for. Cake flour is what gives the cake its delicate structure without weighing it down.
Powdered Sugar – Adds sweetness while helping maintain a delicate, melt-in-your-mouth texture. It also blends smoothly into the batter for an even, soft finish.
Granulated Sugar – Whipped into the egg whites to create structure, stability, and that signature tall, fluffy rise. It helps form the glossy meringue that holds everything together.
Egg Whites – The heart of the recipe, whipped into a glossy meringue that gives angel food cake its cloud-like texture and lift. They create the volume and airy base that makes this cake so unique.
Almond Extract – Adds a subtle nutty sweetness that enhances the cake’s classic bakery-style flavor. A little goes a long way in deepening the overall aroma.
Vanilla Extract – Brings warmth and depth, rounding out the sweetness with a cozy, familiar flavor. It ties all the flavors together in a soft, balanced way.
Cream of Tartar – Stabilizes the egg whites so they whip up tall, strong, and beautifully airy. It helps the meringue hold its shape from oven to cooling.
Salt – Balances the sweetness and enhances all the delicate flavors in the cake. Even a small amount makes the flavors taste more rounded and complete.

FAQ’s

Helpful Tips

Clean bowl: Use a clean, grease-free bowl and tools so the egg whites whip properly—any fat can prevent them from forming stiff peaks.
Dry Ingredients: When measuring your flour, use the spoon and level method- do not pack your flour into your measuring cup. Also- sift your flour and powdered sugar well to keep the batter light and avoid any lumps that can weigh it down.
Be gentle: Fold gently, don’t stir aggressively—you want to preserve all that air you whipped into the egg whites.
Visual cues: Don’t overbake or underbake—the cake should spring back lightly when touched and pull slightly away from the pan edges.
Don’t rush: Cool completely upside down to maintain height and structure; patience here makes a big difference.
Cake removal: Run a thin knife carefully around the pan once cooled to release the cake cleanly without tearing.

More Recipes!

Here are some more recipes you might enjoy!

White Velvet Cake

Strawberry Shortcake

Iced Brown Butter Blueberry Lemon Pound Cake

Smores Cake

Brown Butter Chocolate Chip Banana Bread

If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatatmaudes ! Thanks for making yummies with me!

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Perfect Angel Food Cake

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Wait Time 1 hour hr

Total Time 2 hours hrs

SERVINGS 14 servings

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Equipment

• 9×13 inch pan or 10 inch tube pan
• Stand mixer with whisk attachment (or hand mixer)
• Mixing bowls (medium & large)
• Measuring cups and spoons
• Mesh sieve strainer
• Rubber spatula
• Parchment paper

Ingredients 

• 10 egg whites (300g), room temperature
• 3/4 cup (150g) granulated sugar
• 1/2 cup (60g) powdered sugar
• 1 cup (115g) cake flour
• 1/4 tsp (1.5g) salt
• 1 1/4 tsp (3.5g) cream of tartar
• 1/2 tbsp (6g) vanilla extract
• 1/4 tsp (1g) almond extract

Instructions 

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Note before beginning, For this recipe, you can use either a 9×13 pan or a tube pan depending on how you plan to serve it. I personally used a 9×13 pan since it’s what I had on hand, and it works beautifully—especially if you’re planning to cube the cake for trifles or parfaits. A tube pan is more traditional and ideal if you want tall, classic slices of angel food cake. The main difference is in how they’re cooled: a tube pan is typically inverted to maintain height, while a 9×13 is more straightforward and convenient for easy cutting and dessert layering.
• Preheat oven to 350°F (175°C). Line the bottom of your pan with parchment paper (do NOT grease the pan).
• Over a large bowl, using the mesh sieve, sift together the cake flour and powdered sugar. Sift 2–3 times for an extra light texture.
• In a very clean stand mixer bowl, fitted with whisk attachment, whip the egg whites with the salt and cream of tartar on medium speed until foamy. Increase the speed to medium/high continue whipping to soft peaks.
• Add the granulated sugar one tbsp at a time, as the egg whites continue to whip. Keep whipping until the mixture is glossy and medium stiff peaks form.
The peaks should hold shape but still have a slight curl at the tip. You can lift your whisk attachment out of the mixture to check this.
• Mix in vanilla and almond extracts.
• Turn your mixer off and begin (gently) folding the flour mixture into the egg whites in 3 additions using a spatula. **Fold carefully to avoid deflating the batter. You also want to make sure you fold the mixture enough to ensure all flour gets incorporated.
• Transfer batter to the 9 x13 or 10-inch tube pan. Smooth the top lightly.
• Bake for 25–30 minutes, until golden and springy and the top cracks look dry. Note: ovens do vary- so go by visual cues rather than time.
When out of the oven, if baking the cake in a 10-inch tube pan, immediately invert the pan upside down and cool completely before removing the cake. You can do this by resting the edges of the pan rim on two equal-height mugs or sturdy glasses. The center stays elevated while the cake hangs upside down. If using a 9×13 pan, place the cake on a wire rack to cool.
• Allow the cake to cool for about 1 hour before slicing and using for your various desserts.
Storage: If using within 2-3 days, wrap the cake tightly in plastic wrap, then a layer of foil for protection. Store at room temperature for best texture, or refrigerate if your kitchen is warm. If the cake is refrigerated, let it come back to room temp before using. Cake needs to be soft.

Keyword angel food cake, cake, dessert, summer dessert