Hey, y’all! Growing up, I always remember having angel food cake on the counter at my grandmother’s house. While we didn’t often have a homemade version, the store-bought variety was still delicious. That said, homemade is always better and I set out on a mission to pay homage to my childhood favorite. Enter: the Best Angel Food Cake Recipe! You’ll never buy it at the store again… this recipe is the perfect formula!
Best Angel Food Cake Recipe
JC’s note: to achieve the perfect cloud-like texture, be sure to follow the steps below with precision. It’s important to be patient when making this recipe!
The Best Angel Food Cake
- Angel Food Cake Pan
- Food Processor
- Stand mixer
- 1 c. cake flour
- 12 egg whites
- 1.75 c. sugar
- 1.5 tsp cream of tartar
- 2 tsp vanilla extract
- .5 tsp almond extract
- .5 tsp salt
- Preheat oven to 350F.
- Add sugar to a food processor. Pulse until super fine.
- Sift together half of the total sugar, the cake flour, and the salt.
- In the bowl of a stand mixer, use the whisk attachment to mix together the egg whites, vanilla extract, almond extract, and cream of tartar. Whisk on low and slowly work up the speed. After roughly 90 seconds, start slowly adding in the remaining sugar, only a little at a time.
- After adding in all of the remaining sugar and achieving stiff peaks, fold in the dry ingredients in small increments.
- Transfer batter to an ungreased angel food cake pan. Bake for roughly 40 minutes (note: you'll want to place the cake in the bottom part of the oven). At the end of baking, you'll want the top to be golden brown and the middle to pass the typical skewer test (it should come out clean).
- Cool upside down on a cooling rack for 90 minutes – two hours. Remove angel food cake from the pan. Enjoy!
Tips For Making the Best Angel Food Cake
- You’ll want to have an angel food cake pan for this recipe.
- The pan will be ungreased when you add in the batter.
- Bake on the bottom rack of the oven.
- Having a food processor for this recipe is not necessary; however, it does make it so much easier to get the sugar to the super-fine consistency that we desire.
- The key to making the perfect cake is patience — be sure to slowly add the remaining sugar to the egg whites + slowly fold in the dry ingredients in step five.
- Serve with fresh whipped cream, a fruit drizzle, or fresh fruit!
This recipe is so delicious and is truly one of my favorites!
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Enjoy my Best Angel Food Cake recipe? Check out my other recipes here!