Foolproof Angel Food Cake (12-Egg White Classic)
Foolproof Angel Food Cake (12-Egg White Classic)
Light, airy, and impossibly soft, this homemade Angel Food Cake is a dream for any dessert lover. Made with 12 egg whites, a clever all-purpose flour substitution, and just the right amount of sugar, this recipe delivers consistent, beautiful results—without fancy ingredients or special flour.
🛠️ The Right Pan Matters: Use Aluminum, Not Non-Stick
The pan you use can make or break your angel food cake—literally. This cake needs to climb the walls of the pan to rise properly, and for that, it must grip the sides.
Use an ungreased aluminum tube pan (10-inch) with a removable bottom. This allows the batter to cling and rise, and makes unmolding easier once cooled.
Avoid non-stick pans—they're too slick, and the cake won't rise properly.
A pan with cooling feet is ideal. If your pan doesn’t have them, invert it over a bottle after baking to cool upside down.
If your angel food cakes have deflated, shrunk, or stuck before—this might be why!
🧁 Why You’ll Love This Recipe
No cake flour needed – uses pantry staples with a smart swap
Not overly sweet – light and balanced for fruit and cream toppings
Foolproof rise and structure – with clear steps and tested tips
Perfect texture – pillowy, springy, and never dry
Great for gatherings or a light summer dessert
🧪 Why This Flour Trick Works: Skip Cake Flour, Use Cornstarch
Angel food cake typically calls for low-protein cake flour for its soft texture. But if you don’t have it, this method works just as well:
All-purpose flour + cornstarch = homemade cake flour
Remove 2 tablespoons of all-purpose flour and replace with cornstarch to reduce protein and lighten the structure.Cornstarch softens the crumb
It creates a finer, more tender texture by diluting gluten development.Sift thoroughly
Sifting at least 3 times ensures the flour mixture is lump-free and aerated—key for a fluffy cake.
NOTE: Best made a day ahead. Or let cool for 2 to 4 hours.
Ingredients
12 large egg whites, room temperature (about 1 ½ cups | 360 ml)
1 ¼ cups (250 g) granulated sugar, divided
1 cup (120 g) all-purpose flour
– remove 2 tablespoons and replace with 2 tbsp cornstarch
– sift 3 times1 ½ teaspoons cream of tartar
1 pinch salt
1 ½ teaspoons pure vanilla extract (or almond extract for variation)
Instructions
1. Preheat and Prepare the Pan
Preheat oven to 325°F (160°C).
Do not grease the pan. Use an uncoated aluminum tube pan for best results.
2. Prepare the Flour Mixture
In a small bowl, sift together the flour and cornstarch three times. Set aside.
3. Beat the Egg Whites
In a large, clean, and dry mixing bowl, beat the egg whites with the cream of tartar and salt on medium speed until soft peaks form.
Gradually add 1 cup of the sugar, one tablespoon at a time, beating on medium-high speed until stiff, glossy peaks form. Do not overbeat—peaks should hold but remain moist and pliable.
4. Fold in Dry Ingredients
Combine the remaining ¼ cup sugar with the sifted flour mixture.
Sift one-third of the flour mixture over the meringue and gently fold in using a spatula. Repeat twice more. Fold carefully to preserve the volume of the egg whites.
5. Bake
Spoon batter into the ungreased tube pan. Smooth the top gently.
Bake for 40–45 minutes, or until the top is golden and springs back when lightly touched. A skewer inserted should come out clean.
6. Cool Upside Down
Immediately invert the pan to cool—use built-in feet or place the center over a bottle. Let cool completely, about 1½–2 hours.
7. Unmold and Serve
Run a knife around the edges of the pan to release the cake. Remove the outer pan, then run a knife under the bottom and around the tube. Invert onto a plate and serve.
💡 Tips for Success
Room temperature egg whites whip better and more evenly.
Clean bowl and beaters only! Even a little fat or yolk will deflate your meringue.
Sift thoroughly – at least 3 times for a light, fluffy cake.
Don’t stir, fold – maintain the air you whipped in.
Cool completely upside down – this prevents the cake from collapsing.
🍓 How I Love to Serve It
My favorite way to serve angel food cake is with lightly sweetened whipped cream and fresh strawberries.
I use about 1–2 tablespoons of sugar in the whipped cream to keep it from overpowering the cake.
Sliced, juicy strawberries on top bring a burst of summer flavor.
Blueberries, raspberries, or even a spoonful of lemon curd also make excellent toppings.
This combination is simple, elegant, and always a hit—especially on warm evenings or for light celebration desserts.
🧊 Storage
At room temperature: Store covered for up to 3 days.
To freeze: Wrap slices or the whole cake well and freeze for up to 1 month. Thaw at room temperature before serving.
Foolproof Angel Food Cake
Light, airy, and impossibly soft, this homemade Angel Food Cake is a dream for any dessert lover. Made with 12 egg whites, a clever all-purpose flour substitution, and just the right amount of sugar, this recipe delivers consistent, beautiful results—without fancy ingredients or special flour.
Ingredients
- 12 large egg whites, room temperature (about 1 ½ cups | 360 ml)
- 1 ¼ cups (250 g) granulated sugar, divided
- 1 cup (120 g) all-purpose flour
- – remove 2 tablespoons and replace with 2 tbsp cornstarch
- – sift 3 times
- 1 ½ teaspoons cream of tartar
- 1 pinch salt
- 1 ½ teaspoons pure vanilla extract (or almond extract for variation)
Instructions
- Preheat and Prepare the Pan
- Preheat oven to 325°F (160°C).
- Do not grease the pan. Use an uncoated aluminum tube pan for best results.
- 2. Prepare the Flour Mixture
- In a small bowl, sift together the flour and cornstarch three times. Set aside.
- 3. Beat the Egg Whites
- In a large, clean, and dry mixing bowl, beat the egg whites with the cream of tartar and salt on medium speed until soft peaks form.
- Gradually add 1 cup of the sugar, one tablespoon at a time, beating on medium-high speed until stiff, glossy peaks form. Do not overbeat—peaks should hold but remain moist and pliable.
- 4. Fold in Dry Ingredients
- Combine the remaining ¼ cup sugar with the sifted flour mixture.
- Sift one-third of the flour mixture over the meringue and gently fold in using a spatula. Repeat twice more. Fold carefully to preserve the volume of the egg whites.
- 5. Bake
- Spoon batter into the ungreased tube pan. Smooth the top gently.
- Bake for 40–45 minutes, or until the top is golden and springs back when lightly touched. A skewer inserted should come out clean.
- 6. Cool Upside Down
- Immediately invert the pan to cool—use built-in feet or place the center over a bottle. Let cool completely, about 1½–2 hours.
- 7. Unmold and Serve
- Run a knife around the edges of the pan to release the cake. Remove the outer pan, then run a knife under the bottom and around the tube. Invert onto a plate and let it rest for a few hours if possible or a full day.
Notes
NOTE: Best made a day ahead. Or let cool for 2 to 4 hours.
💡 Tips for Success
- Room temperature egg whites whip better and more evenly.
- Clean bowl and beaters only! Even a little fat or yolk will deflate your meringue.
- Sift thoroughly – at least 3 times for a light, fluffy cake.
- Don’t stir, fold – maintain the air you whipped in.
- Cool completely upside down – this prevents the cake from collapsing.
🍓 How I Love to Serve It
My favorite way to serve angel food cake is with lightly sweetened whipped cream and fresh strawberries.
- I use about 1–2 tablespoons of sugar in the whipped cream to keep it from overpowering the cake.
- Sliced, juicy strawberries on top bring a burst of summer flavor.
- Blueberries, raspberries, or even a spoonful of lemon curd also make excellent toppings.
This combination is simple, elegant, and always a hit—especially on warm evenings or for light celebration desserts.
🧊 Storage
- At room temperature: Store covered for up to 3 days.
- To freeze: Wrap slices or the whole cake well and freeze for up to 1 month. Thaw at room temperature before serving.
