Homemade Angel Food Cake Recipe - Allrecipes.com
Homemade Angel Food Cake Recipe

Homemade Angel Food Cake

Recipe by  

"This angel food cake is just like grandma use to make."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube cake Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Sift cake flour and confectioners sugar together 5 times and set aside.
  2. In a large clean bowl, whip egg whites with a pinch of salt until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar while beating, and continue to beat until very stiff. Add vanilla.
  3. Quickly fold in flour mixture. Pour into a 10 inch tube pan.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Sep 04, 2006

I have also made this recipe twice and took the advice from a previous reviewer and added a little extra vanilla. The first time I made this I forgot that you must turn an Angel food cake upside down to cool, otherwise the bottom of your cake will become very dense. I turn it upside down into a colander and it worked pretty well to keep the shape.

Most Helpful Critical Review
Sep 02, 2008

This was awful. It didn`t rise at all. By the time we went to eat it, it was squishy and spongy. Yuck.

Oct 07, 2003

This cake was soooo good! This was my first attempt at making a homemade Angel Food Cake. You don't realize how much you can taste the preservatives in a boxed mix until you make one from scratch! One word of advice though..make sure you have a HUGE bowl available for the folding step of the recipe.

Oct 07, 2003

I've made this cake twice. You must make sure to add the flour mixture slowly while stirring to avoid lumps. I added more vanilla and a few drops of almond flavoring.

Mar 09, 2008

Wonderful! Turned out perfectly! I have never made an angel food cake before and had no idea what to expect. The 18 egg whites surprised me a little, but it was well worth it! For all those others out there who are new at angel food cakes, do NOT grease the pan. I greased the bottom of mine and that was the only problem I had. Where I greased the pan the cake stuck and where I didn't it did not stick, but that was my fault. Follow the recipe exactly and don't grease the pan, and you will have a perfectly fluffy and moist angel food cake!

Feb 14, 2008

This was awesome! I used a 500g carton of egg whites, was just 4 Tbsp shy of 18 eggs, I didn't add the extra eggs and it was just fine. I would suggest getting it into the oven asap, mine was left out for about 35 minutes before going in the oven so it fell a little. All in all it was the whitest, softest, not spongy best angel food cake I have ever tasted! A big hit with the family!

Apr 17, 2007

This is a great recipe, just be sure to take your time and make sure you beat the egg whites to the proper consistency for the best results, light and fluffy cake! I made a slight modification in mine: in addition to the 1 tsp vanilla, I added an extra 1/2 tsp vanilla (used part artificial vanilla/part natural vanilla extract) and I added about 1/2 tsp almond extract as well. The results are great, I shared it with my coworkers recently, and now am making it for the 2nd time just this week, per request! Our oldest employee, at age 79, says it's the best she has ever had :) I serve this with sliced strawberries and homemade whipped cream but it is so good that it's just as delicious by itself.

Mar 15, 2008

I've made angel food cakes before and this one turned out great.I used almond flavoring instead of vanilla but otherwise I followed the recipe. For those of you who've never made angel food, take the previous advice about not greasing the pan. Also I did not add the flour all at once. I added it in fourths and folded it in by doing 2 deep folds with a spatula then turning the bowl a quarter turn. When you take it out of the oven you should invert it until it's totally cool. This is a keeper for me.


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  • Calories
  • 159 kcal
  • 8%
  • Carbohydrates
  • 34.3 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 99 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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