Angel food cake is light and airy and deliciously sweet. This perfect angel food cake recipe is so easy to make for the perfect sponge cake every time. You’re going to love it!
You have not lived until you have tried homemade angel food cake. We really didn’t think this stuff could get any better. We were already in love with the store-bought version, and had never really considered making it ourselves. Why mess with perfection? Well, we are here to tell you that this is even more perfect than perfect. Made-from-scratch angel food cake still has that pillowy softness and light brown crust on top that you love, but the flavor is even better than you can imagine. You’ll want to double check your baking supplies and make this immediately!
Baking Pan Options:
Angel food cake is traditionally made in a tube pan, but can be made in other pan shapes as well. To make an angel food cake loaf, use a loaf pan, but only fill the pan 2/3rds of the way full. Also be sure that you leave the pan un-greased. You will still need to cool the cake upside down so find something that will allow you to rest the edges of the pan on to keep the pan upside down.
Sponge Cake vs. Angel Food Cake:
Angel food cake is a type of sponge cake that uses egg whites only. The combination of egg whites and sugar make for a chewy, sponge-like cake. Other types of sponge cake include Genoise, Biscuit, and Chiffon.
Rising:
Angel food cake rises because the batter is able to cling to the pan and climb as it bakes. It is important that any pan you use to bake your angel food cake remain un-greased to allow for this climbing to occur. Do not over beat your egg whites which will cause them to deflate. You want to beat your egg whites just until stiff peaks form.
Why is Angel Food Cake cooled upside-down?
Angel food cake MUST be cooled inverted, or upside down. Otherwise, the cake will collapse on itself. Tube pans can be balanced on bottles or you can rest the edges against something raised (like books or cutting boards of equal heights). It is important that the cake is inverted immediately after removing from the oven and remain inverted until the cake is completely cooled which will take approximately 1 1/2 to 2 hours.
Eggs:
We know, everyone is always hoping for an egg substitute with baked goods, but we simply cannot recommend substituting with anything else. Egg whites provide so much of the structure to this cake, that you don’t want to chance messing that up.
Serving Suggestions:
While angel food cake is delicious on its own, there are also many topping options to choose from:
- Fresh Berries
- Lemon Curd
- Chocolate Ganache
- Strawberries and whipped cream
As always, make sure to serve this with a large scoop of your favorite ice cream!
Storage Instructions:
Store your angel food cake in an airtight container on the counter for up to 4 days.
If you like this recipe, you may be interested in these other cake recipes:
- Strawberry Shortcake
- The Most Amazing Vanilla Cake
- Flourless Chocolate Cake
- The Most Amazing White Cake
I have made this many times and it very good. Add different things on it, mostly different types of fruit. Everyone really likes it, it’s better than store bought any day. Reminds me of my mom and grandmother’s. Thanks for sharing. Also make a lot of your other things as well. Love your meatloaf, shepherd’s pie make that a lot too plus others also. Will continue to keep making.
I have made this angel good cake many times. Very easy to make and always comes out perfect. No need to look for a better recipe because this one is delicious.