Light, airy, and perfectly tender, my easy angel food cake recipe is a must have! Pair it with whipped cream and fruit or simply dust with powdered sugar, I’m positive you are going to love this recipe.
What is Angel Food Cake?
Angel food cake is a fluffy, light and delicious cake that is made using only 6 ingredients!!
- Egg Whites - These are whipped to medium peaks and are used as the leavening agent in this cake. A leavening agent helps give a baked food, in our case our angel food cake - rise. This means our cake with be tall, light, and airy!
- Cream of Tartar - Essential to helping stabilize (or making sure the egg whites you’ve worked so hard at whipping don’t lose their fluffy nature) the egg whites.
- Granulated Sugar - We use granulated sugar that has been pulsed in the food processor to create fine sugar granules. Again, we want an extra light cake.
- Cake Flour - it is so important to not use a cake flour substitute in this recipe. I am the #1 supporter of making your own cake flour for most of my recipes, but this is not one of them. Cake flour is lower in protein than all purpose flour and results in a lighter cake. Since the overall goal we are aiming for his a cloud like cake - cake flour is a must!
- Salt - for flavour!
- Vanilla - for flavour of course!
Why my easy angel food cake recipe is a must try!
- It’s actually very simple to make!
- It is far superior to a store bought pre made or package mix
- It’s light, airy and perfectly tender
- It’s not too sweet and the perfect summer dessert
- You can top it with whipped cream, powdered sugar, ice cream - you name it! You can also fold in sprinkles to make it a confetti angel food cake!
Keys to Success
- Use a tube pan, not a bundt cake pan.
- Do NOT sub cake flour. In 99% of the recipes on BAKED by Blair that call for cake flour, I make a cake flour sub. This recipe is not one of them. Trust me, I tried it!!
- Don’t mix the dry ingredients into the wet —fold them. Mixing the dry ingredients in will cause your beautifully fluffy whipped eggs to deflate and for your batter to be over mixed. This will result in a dense cake, not the light and fluffy cake we are aiming for!
- Do NOT grease your tube pan. We want a tall cake and in order to achieve this, the batter needs to be able rise maximally. Greasing our pan will not allow this.
If you try this recipe, make sure you take a photo and tag BAKED by Blair on social media and use the #bakedbyblair. I would love to hear how you enjoyed the recipe, so comment below! If you want to pin this recipe and save it for later, go ahead and click the pin butt on any of the photos above and save it to your favourite desserts board on Pinterest! ENJOY!
BBBxx
Easy Angel Food Cake Recipe
This is my favourite summer recipe. My easy angel food cake recipe is light, airy, and perfectly tender. I've paired it with whipping cream and fresh berries!
Ingredients
- 1½ cups Granulated Sugar
- 12 Egg Whites At room temperature
- 1½ teaspoon Cream of Tartar
- 1 cup Cake Flour Do not use a substitute
- ½ teaspoon Salt
- 1 teaspoon Pure vanilla extract
Instructions
- Preheat your oven to 325 degrees F.
- In a food processor, blitz granulated sugar until it becomes a powdery substance - about 1 minutes. After pulsing, it should measure approximately 2 cups. Remove 1 cup and set aside.
- Whisk together cake flour, salt and 1 cup of blitzed sugar in a medium bowl. Set aside.
- In the bowl of an electric stand mixer with the whisk attachment, whip egg whites and cream of tartar until there are no longer clumps of powder and gentle foam forms.
- With the mixer on low speed, gradually add in remaining 1 cup of blitzed sugar and vanilla. Increase the speed on the mixer to medium to high speed and whip until medium to stiff peaks form.
- Stop the mixer and remove the bowl from the stand. Fold in ¼th of the dry ingredients into the whipped egg white mixture. Do not stir the mixture - this is crucial to maintaining the airy batter. Repeat until all dry ingredients have been incorporated into batter.
- Pour the batter into an ungreased tube pan. Gently shimmy the cake side to side to smooth the batter.
- Bake for 40 minutes or until a toothpick comes out clean when inserted into the centre of the cake
- Cool upside down on a cooling rack for 2 hours before removing from pan. Cooling the cake upside down is essential to maintaining the structure of the cake.
Kristy says
I've failed several times at angel food cake, and this recipe was perfect. Cake was light and airy. Closest cake to my grandmother's that I've ever had! So delicious.
Blair Braz says
Wahoo! I am so so glad!
Heather says
I love this recipe of Grandma Barb's.