I love Angel Food Cake and don’t bake it very often.  Why not?  I have no idea because homemade Angel Food Cake has no preservatives, incredible texture, versatility, lower fat content, fewer calories per slice, naturally dairy free, and elegant but simple.

Let’s Bake some Angel Food Cakes already!  Whether you’r celebrating a birthday, a holiday, or just a sunny afternoon, this cake brings old-fashioned charm to the table.  And the best part? You can make it from scratch at home, with just a few pantry Staples.

Why Make Angel Food Cake From Scratch? 

– No preservatives- just fresh, wholesome ingredients.

– Incredible texture – homemade cakes rise higher and feel lighter than boxed versions.  The whipped egg whites give Angel Food Cake its signature spongy, cloud-like texture, unlike denser cakes such as pound cakes or chocolate layer cakes.

– Customized flavors – add a hint of lemon zest, almond extract, or top with fresh berries and whipped cream.

– Lower fat content – Angel Food Cake is made without butter, oil, or egg yolks – just egg whites.  This makes it naturally lower in fat compared to most traditional cakes like butter cakes or pound cakes.

– fewer calories per slice – Because of it’s airy texture and low-fat recipe, Angel Food Cake generally has fewer calories per serving, making it a lighter dessert option.

– Naturally Diary Free – With no butter or milk, Angel Food Cake is naturally dairy-free, which can be a plus for those with lactose intolerance or dairy allergies (just watch your toppings!)

– Elegant but Simple – It’s a show stopper dessert that doesn’t require heavy frostings or fillings – its simplicity is part of its charm.

Angel Food Cake Recipe

Ingredients: 

12 large egg whites (room temperature)

1 1/2 teaspoons cream of tartar

1 cup superfine sugar (you can use regular sugar just pulse in a blender)

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional)

1 cup cake flour (sifted)

1/4 teaspoon salt

Instructions: 

1. Preheat the oven to 350 degrees.  Use an ungreased 10-inch tube pan (do not grease, the batter needs to cling to the sides).
2. In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form.
3. Slowly add sugar, beating until glossy stiff peaks form.
4. Gently fold in vanilla and almond extract.
5. Sift the flour (if not sifted)  and salt over the batter in small portions, folding gently after each addition to avoid deflating the batter.
6. Spoon batter into the pan, smooth the top, and bake for 35-40 minutes until golden and springy.
7. Invert the pan over a bottle or funnel and cool completely before loosening the cake with a knife.

Tips For The Perfect Angel Food Cake: 

 – Make sure no yolks get into your egg whites (you want stiff peaks to form)

– Use a metal or glass bowl

– Gently fold – keep the batter airy

– Always cool the cake upside down to prevent collapsing.

Serving Ideas: 

 – Dust with Powdered sugar.

– Top with fresh berries and whipped cream.

– Drizzle with a light glaze or fruit

– Serve plain for naturally elegant, low-fat dessert.

Homemade Angel Food Cake is one of those recipes that feels both nostalgic and impressive, it’s the kind of dessert that makes people smile-not just because it’s beautiful, but because it tastes like you put real care into every bite.  I hope you give this recipe a try and make it part of your favorite dessert rotation!

If you try it, tag me on Instagram at Jennifer Kate’s kitchen or comment below.  I’d love to see your creations.