One Sunday afternoon, me and the hubby were doing chores, and he was like, “You know what sounds good that I haven’t had in a while, and I am hoping you can make…”
“No, tell me more.” 😂
Angel Food Cake.
I had heard of it, but I had never actually had it myself.
I told him, “But hey… how hard can it be? I can do that.”
And this is where my Angel Food Cake journey began.
When I started looking into it, I immediately saw that you could buy a box mix.
But let’s be honest.
That is not the spirit of Hey! I Can Do That!
So off I went to the recipe books in my cabinets.
And that’s when I discovered that Angel Food Cake is basically an entire dozen eggs, some sugar, flour, and a little patience.
How hard could it be?
Turns out… it isn’t that hard.
But there are definitely a few things you need to know before you start.
Box Mix? Nope. We’re Making It From Scratch.
There is absolutely nothing wrong with using a box mix. Sometimes convenience wins, and I fully support that.
But for this one, I wanted to see if I could actually make Angel Food Cake from scratch.
And honestly?
I’m glad I did.
There is something pretty satisfying about taking a dozen eggs, separating them, whipping those egg whites into a giant cloud, carefully folding in flour, and then somehow ending up with an actual cake.
A very tall, very fluffy cake.
And yes, there is a moment when you are staring at that bowl of egg whites thinking:
“I really hope I know what I’m doing.”
Thankfully, I did.
Mostly. 😂
What Makes Angel Food Cake Different?
Angel Food Cake is different from most cakes because there is no butter or oil in the batter.
Instead, the structure and fluffy texture come from whipped egg whites.
That’s why the egg whites are so important.
You are basically creating a giant cloud of tiny air bubbles, and you don’t want to knock all of that air back out while you’re mixing everything together.
Which brings me to one of the most important parts of this recipe…
FOLDING.
But we’ll get to that.
How to Make Angel Food Cake From Scratch
Ingredients
- 12 egg whites, room temperature
- 1¾ cups granulated sugar, divided
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 1½ teaspoons cream of tartar
Or Use Cake Flour
Instead of 1 cup of all-purpose flour and 2 Tbsp of cornstarch, you can use:
- 1 cup & 2 tablespoons cake flour (eliminating the cornstarch from the recipe)
You’ll still use the ¾ cup of sugar and ¼ teaspoon salt in the dry mixture.
Optional Toppings
- Whipped cream
- Fresh strawberries
- Blueberries
- Raspberries
- Blackberries
- Peaches
- Mixed berries
- Strawberry sauce
- Chocolate drizzle
Step 1: Make the Sugar Extra Fine
This is one of those little tricks that I think makes a difference.
Take your granulated sugar and pulse it in a blender or food processor until it becomes very fine and almost fluffy.
You aren’t trying to turn it into powdered sugar.
You just want to make the granules smaller.
Then divide your sugar into two portions:
1 cup will go into the whipped egg whites.
¾ cup will go into the dry ingredients.
This is important!
You don’t want to accidentally dump all of the sugar into the egg whites.
Pay attention to those measurements. 😂
Step 2: Prepare the Dry Ingredients
Combine:
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- ¾ cup of the sugar
- ¼ teaspoon salt
Now comes another important step.
Sift the dry mixture three times.
Yes.
Three.
I know. It feels excessive.
But Angel Food Cake is all about being light and fluffy, and we want that flour mixture as light and evenly distributed as possible.
If you’re using cake flour instead, sift:
- 1 cup + 2 tablespoons cake flour
- ¾ cup sugar
- ¼ teaspoon salt
three times.
Step 3: Whip Those Egg Whites
Make sure your egg whites are room temperature.
Place the egg whites in a large, clean mixing bowl.
And when I say clean, I mean really clean.
Even a little bit of grease or fat can interfere with the egg whites whipping properly.
Add the cream of tartar.
Begin beating the egg whites until they become foamy.
Then gradually add the 1 cup of sugar.
Don’t dump it all in at once.
Keep beating until you have medium-soft, glossy peaks.
You don’t want stiff, dry egg whites.
You’re looking for a beautiful, glossy mixture that holds its shape but still has a soft, smooth appearance.
This is where the magic starts happening.
Step 4: Add the Vanilla
Add the vanilla extract.
Give the mixture a quick mix, just enough to incorporate the vanilla.
Don’t keep beating it unnecessarily.
At this point, you’ve worked hard to build all that beautiful air into your egg whites.
We don’t want to destroy it now!
Step 5: What Does “Fold In” Actually Mean?
This was probably the part of the recipe that made me stop and think:
Okay… but what exactly does “fold in” mean?
Because while researching Angel Food Cake, practically every recipe said something like:
“Carefully fold in the flour mixture.”
And I immediately thought of one of my favorite scenes from Schitt’s Creek.
Moira and David are making enchiladas and David is trying to figure out what Moira means when she tells him to fold in the cheese.
“What does fold in the cheese mean?”
And honestly…
Same, David. Same.
😂
But now I finally understand.
What Does Folding Mean?
Folding is a gentle way of combining ingredients without aggressively stirring or beating them together.
In this recipe, it is especially important because you just spent all that time whipping air into your egg whites.
If you stir the flour mixture in like you’re mixing pancake batter, you’re going to knock out a lot of that air.
And we don’t want that.
Here’s How I Fold:
Add a small amount of the dry mixture to the egg whites.
Using a large spatula:
- Cut straight down through the center of the mixture.
- Scoop underneath.
- Bring the mixture up and over the top.
- Turn the bowl slightly.
- Repeat.
Then add another small amount of the flour mixture and do it again.
Continue until everything is incorporated.
Gentle. Slow. Patient.
Think of it as persuading the ingredients to become friends instead of forcing them into a group project.
Thank you, David Rose.
I finally understand what “fold in” means.
Step 6: Into the Tube Pan
Pour the batter into an ungreased Angel Food Cake tube pan.
And I know what you’re thinking.
“Wait… you want me to put cake batter into an UNGREASED pan?”
Yep.
Don’t grease it.
Angel Food Cake needs to cling to the sides of the pan as it rises.
That helps the cake climb upward and maintain its structure.
So resist the urge to spray, butter, or grease that pan.
Step 7: Bake
Preheat your oven to 325°F.
Bake the cake for approximately 35–40 minutes.
You’ll know it’s getting close when the top is golden brown and springs back lightly when touched.
Try not to keep opening the oven door to check on it.
I know.
It’s hard.
But let that cake do its thing.
Step 8: Flip the Cake Upside Down
This is probably the weirdest part of making Angel Food Cake.
As soon as the cake comes out of the oven, invert the pan onto a cooling rack.
Yep.
Turn it upside down.
Angel Food Cake needs to cool upside down so the cake doesn’t collapse under its own weight.
So flip it over and let it cool completely.
And then wait.
And wait.
And question whether you really made a cake or some sort of egg-white science experiment.
Eventually, it will be time.
Step 9: The Moment of Truth
Once the cake is completely cool, carefully run a thin knife around the edges of the pan.
Take your time.
You don’t want to destroy that beautiful fluffy cake after making it this far.
Then remove it from the pan.
And there it was.
A real.
Homemade.
Angel Food Cake.
I MADE AN ANGEL FOOD CAKE.
And you know what?
The hubby and teen son approved.
Which, obviously, means this was a success. 😂
How to Serve Angel Food Cake
Angel Food Cake is delicious on its own, but this is where you can really have fun.
My favorite way to serve it is with:
Whipped cream + fresh berries.
Strawberries are always a classic.
But you could also use:
- Blueberries
- Raspberries
- Blackberries
- Peaches
- Mixed berries
- Strawberry sauce
- Chocolate drizzle
You could even toast or grill slices of Angel Food Cake.
That little bit of caramelization on the outside with the soft, fluffy inside?
Yes, please.
What I Learned Making Angel Food Cake
After making this cake, here are the things I would absolutely recommend:
Start with room-temperature egg whites.
They whip up beautifully.
Make sure your bowl and beaters are completely clean.
Any grease can cause problems when you’re trying to whip egg whites.
Divide the sugar.
Remember:
1 cup for the egg whites.
¾ cup for the dry ingredients.
Sift the dry ingredients three times.
It may seem like overkill, but we’re going for light and fluffy here.
Don’t overbeat the egg whites.
You want medium-soft, glossy peaks, not dry, stiff peaks.
Fold gently.
This is not the time to channel your inner mixer.
Be gentle and protect all that beautiful air you worked so hard to create.
Don’t grease the tube pan.
The batter needs something to cling to as it rises.
Cool the cake upside down.
This helps prevent the cake from collapsing.
Would I Make Angel Food Cake Again?
Absolutely.
Was it more involved than opening a box mix?
Yes.
Was it difficult?
Not really.
It just requires paying attention to a few important steps.
And honestly, I think that’s what I love about cooking and baking.
Sometimes you see a recipe and think:
“There’s no way I can make that.”
And then you try it.
Maybe you mess something up.
Maybe you learn what “fold in” actually means.
Maybe you use an entire dozen eggs.
But eventually you get to look at what you made and say:
“Hey! I Can Do That!”
And that is exactly what this blog is all about.
Angel Food Cake From Scratch
Ingredients
- 12 egg whites, room temperature
- 1¾ cups granulated sugar, divided
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 1½ teaspoons cream of tartar
OR
- 1 cup + 2 tablespoons cake flour
- 12 egg whites, room temperature
- 1 ¾ cup sugar
- ¼ teaspoon salt
- 1½ teaspoons cream of tartar
- 1½ teaspoons vanilla extract
Optional Toppings
- Whipped cream
- Fresh berries
- Strawberry sauce
- Chocolate drizzle
Directions
- Pulse the granulated sugar in a blender or food processor until very fine.
- Divide the sugar into two portions: 1 cup for the egg whites and ¾ cup for the dry ingredients.
- Combine the flour, cornstarch, salt, and ¾ cup sugar. Sift the mixture three times.
- If using cake flour instead, combine the cake flour, salt, and ¾ cup sugar and sift three times.
- Place room-temperature egg whites in a large, clean mixing bowl.
- Add the cream of tartar and beat until foamy.
- Gradually add the 1 cup sugar while continuing to beat.
- Beat until the egg whites form medium-soft, glossy peaks.
- Add the vanilla and give the mixture a quick mix, just until incorporated.
- Sift a small amount of the dry mixture into the egg whites.
- Carefully fold the dry ingredients into the egg whites using a large spatula. Continue adding and folding a little at a time until incorporated.
- Pour the batter into an ungreased Angel Food Cake tube pan.
- Bake at 350°F for approximately 35–40 minutes, or until the top is golden brown and springs back when lightly touched.
- Immediately invert the cake and allow it to cool completely upside down.
- Once completely cool, carefully run a thin knife around the edges to release the cake.
- Remove from the pan, slice, and serve with whipped cream, fresh berries, or your favorite toppings.
Final Thoughts
If you’ve never made Angel Food Cake from scratch, don’t let the 12 egg whites or the word “fold” scare you.
It’s really just a matter of taking your time.
Separate those eggs.
Save those yolks.
Make your sugar fine.
Divide it correctly.
Sift your dry ingredients.
Whip those egg whites.
Fold gently.
Bake.
Flip.
And then enjoy the fact that you just made a cake from scratch that you probably thought was way harder than it actually was.
How hard can it be?
Hey! I Can Do That!
Before You Toss Those 12 Egg Yolks…
Okay, before you clean up your kitchen and toss those 12 egg yolks in the trash…
DON’T!
Because now you have a whole new ingredient to play with.
One of my favorite things about cooking is figuring out how to use as much of an ingredient as possible. And after making this cake, you are going to have 12 perfectly good egg yolks sitting there waiting for their next adventure.
So what can you do with them?
Make Homemade Mayonnaise
Egg yolks are the perfect starting point for homemade mayonnaise.
Add oil, an acid like lemon juice or vinegar, and your favorite seasonings, and you’ve got homemade mayo.
And honestly, homemade mayo is one of those things that sounds much more intimidating than it actually is.
Make an Aioli
Want to take that mayo one step further?
Make an aioli!
Add garlic, lemon, herbs, or whatever flavors you’re feeling, and suddenly those leftover egg yolks have become something you can put on sandwiches, burgers, roasted vegetables, or use as a dip.
Make a 12-Yolk Pound Cake
Now this one really caught my attention.
A 12-yolk pound cake.
Yep. You can use all those leftover yolks to make another cake.
So technically, if you plan this right, one dozen eggs could give you an Angel Food Cake and another dessert.
I’m calling that a win.
Freeze Them for Later
You don’t have to use all 12 yolks right away.
You can freeze them for later.
I like the idea of portioning them into ice-cube-size portions, so you can grab only what you need when you’re ready to use them.
Label the container with the date and what you’ve frozen them for, and thaw them in the refrigerator when you’re ready to use them.
They can come in handy later for baking, sauces, pasta, or egg washes.
Use Them for Egg Washes
Speaking of egg washes…
Those yolks are perfect for giving baked goods that beautiful golden finish.
Use them on:
- Bread
- Dinner rolls
- Biscuits
- Pie crusts
- Pastries
- Homemade rolls
Basically, if you’re making something that could use a little golden glow on top, an egg yolk can probably help.
Make Homemade Pasta
And if you’ve ever wanted to try making homemade pasta, save those yolks!
Egg yolks can make beautiful, rich homemade pasta.
So maybe your Angel Food Cake adventure turns into a pasta-making adventure next.
Because apparently we’re just making ALL THE THINGS now. 😂
And Don’t Forget the Eggshells!
And if you’re a gardener, don’t forget about those eggshells either.
Rinse them, let them dry, and save them for your garden or composting routine.
I love finding little ways to use what would normally end up in the trash.
So from one dozen eggs, you could potentially get:
Angel Food Cake + mayo + aioli + pound cake + pasta + egg washes + garden goodness.
Okay, maybe not all of those at the same time.
But you get the idea.
Nothing wasted. Lots of possibilities.
And now you have a very good excuse to make another dozen-egg recipe. 😉
Leave a Reply