The Best Angel Food Cake
Today I’m sharing my go-to recipe for angel food cake. This meringue based cake is exceptionally fluffy and soft, and you’ll be fighting over who’ll get the crunchy outer edges. 😉 Angel food cake is a classic that’ll have all your guests raving. Serving it with fresh strawberry sauce and lightly sweetened whipped cream makes it absolutely irresistible, and I love how the tart strawberry sauce perfectly balances out the sweet cake. This is a perfect dessert to make for Valentine’s, especially if you swirl raspberry jello into the cake. Also, don’t forget to check out the video tutorial on how to make it!
The Best Angel Food Cake
This angel food cake is a showstopper with it’s ultra fluffy, light-as-a-cloud texture. Serve it with fresh, tart berry sauce and lightly sweetened whipped cream and you have a dessert your guests and family will looove!
Servings 1 Angel Food Cake
Ingredients
- 1 cup cake flour
- 1 1/2 cups powdered sugar
- 1 1/2-2 cups egg whites (12 egg whites) room temperature
- 1 1/2 tsp cream of tarter
- 1/4 tsp salt
- 1 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup raspberry or strawberry jello powder optional
Berry Sauce:
- 2 cups blueberries (or strawberries) frozen
- 3 cups strawberries frozen, sliced in half (reserve 1 cup)
- 2 Tbsp fresh lemon juice
- 1/4 cup granulated sugar or add to taste (don’t make it too sweet as the cake is already sweet)
- 2 Tbsp cornstarch
- 1/4 cup water
Whipped Cream, to serve
Instructions
- Preheat oven to convection 350 degrees F.
- Whisk together cake flour and powdered sugar. Set aside.
- In the bowl of your electric standing mixer, beat egg whites, cream of tarter, and salt until thick and foamy.
- With the mixer going, add granulated sugar approx. 2 Tbsp at a time, letting the sugar mix between increments.
- Continue beating the meringue until stiff peaks form. Test to see how stiff your meringue is on your beater. You don’t want it to droop, or flop around when you move the beater. The meringue should hold its shape perfectly, stand pretty much upright, and remain rigid when you move the beater. It should also still be shiny, so take care not to overbeat.
- With a spatula, fold in vanilla and almond extract.
- Sift your powdered sugar/cake flour mixture into your meringue in approx. 1/2 cup increments, folding it in GENTLY to incorporate after each addition. Don’t overmix.
- Spread your batter into an ungreased angel food cake pan, and cut/swirl through the batter with a knife to remove air bubbles. Or, you can sprinkle your jello powder over the top, and swirl it into the batter with a knife.
- Bake in preheated oven for 45 min, or until angel food cake is risen, cracked, golden brown, and a skewer inserted in the center comes out with moist crumbs.
- When your angel food cake comes out of the oven, flip it, and allow it to cool. Before serving, cut around the edges of the cake pan with a sawing motion and around the funnel to loosen the cake. Flip it unto your serving plate, and remove the cake pan. Cut under the funnel plate with a sawing motion to loosen the funnel from the cake. Then remove the funnel.
- Cut into slices and serve with berry sauce and whipped cream.
Berry Sauce:
- In a saucepan, with the heat off, combine cornstarch, water, sugar, and lemon juice.
- Turn the heat to medium and add 2 cups blueberries or strawberries, and 2 cups sliced strawberries. Cook and stir over medium heat until thick and bubbly.
- Add your reserved 1 cup strawberries, stir, and remove from heat. Chill until ready to use.
Always a favorite here!I wonder what the difference is sugar verses icing sugar..
Do you mean how it affects the cake differently?
LOVE this recipe! This cake has always been a favorite in our house for birthday parties, company, (or just to use up egg whites😜)… Looks great! Love your photography!👌🏻
Thanks, Lisa!😊
Great post!! You’ve motivated me to go bake some😋 Love the tutorial!!
Thank you so much, Janet!
Love this recipe!!! Made it a couple of times and turned out 👌😋!! The tutorial was great help!! Keep it up😉
Thanks, Julie! Great to hear:)
Thanks Denae, I’ve been wondering what special dessert I can make for Valentine’s Day, this will be perfect,🤗 looks amazing😋. Love the video too😊
Thanks, Evelyn!:)
Does your angel good cake ever fall or drop at the end of baking? I use my Aunt Martha’s recipe but it falls every time. I blame it on the fact that I don’t have a convection oven like they do in the colony…any ideas or suggestions?
So my angel food cake rises really nicely in the oven, and it doesn’t fall when it’s done baking-maybe just slightly.
I know some people seriously have problems with their cake falling even when it seems like they’re doing everything right. Do you think
you could be over-whipping your egg whites, or maybe adding too much sugar at once….?