How to Make Angel Food Cake Recipe from Scratch 

Angel roll cake recipe made from scratch using fluffy egg whites and vanilla and almond for flavors. Learn the steps for this light and delicious dessert that tastes so much better than the boxed version!

There’s something truly magical about a slice of fluffy angel food cake. Light, airy, and subtly sweet, it’s a dessert that embodies the essence of elegance and simplicity. Perfect dessert for any occasion, whether a casual afternoon tea or a festive celebration, this cake never fails to impress. I used to struggle with making this cake, but once I discovered a few tricks and methods I will teach you below, I seem to have mastered the art of creating this delicate dessert. 

Why You Will Love This Recipe:

• Incredibly Light and Airy Texture: This angel food cake is known for its fluffy, cloud-like texture, making each bite a heavenly experience.
• Perfectly Sweet and Delicate Flavor: The cake’s subtle sweetness and delicate flavor make it a versatile dessert that pairs well with a variety of toppings and fillings.
• Healthier Option: Made with egg whites and without butter or oil, angel food cake is a dessert option that has less calories that still satisfies your sweet tooth.
• Simple and Elegant: This recipe is straightforward, yet the result is a beautiful and elegant cake that is sure to impress at any gathering.

Ingredients for Angel Food Cake:

• 1 1/4 cup cake flour
• 1/3 cup granulated sugar
• 1/4 tsp salt
• 1 1/2 cups egg whites (room temperature)
• 1 1/2 tsp cream of tarter
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 cup granulated sugar

Instructions for Angel Cake:

1. Sift the cake flour and 1/3 cup of sugar together 3 times. 
2. In your electric stand mixer using the whisk attachment, whip egg whites, salt and cream of tarter on high speed until soft peaks form. 
3. Turn the mixer down to medium speed and gradually add the 1 cup sugar and both extracts. 
4. Turn back onto high speed and let it whip until the egg whites have glossy, stiff peaks.
5. Using a spatula or whisk, gradually fold in the sifted flour and sugar mixture in small batches. Be very gentle during this process to avoid deflating the egg whites. The key to a perfect angel food cake is maintaining as much air in the batter as possible.
6. Pour the batter into an ungreased 10-inch tube pan (angel food cake pan). The ungreased pan allows the batter to cling to the sides and rise properly. Smooth the top with a spatula. Bake in the preheated oven for 35-45 minutes, or until the cake is golden brown and springs back when lightly touched. Avoid opening the oven door during baking, as this can cause the cake to deflate.
7. Once baked, invert the warm cake immediately over a bottle or a funnel to cool completely. This helps prevent the cake from collapsing as it cools. Let the cake cool for at least 1-2 hours.
8. Run a thin knife around the edges of the cooled cake and center tube of the pan to loosen it. Invert the cool cake onto a serving plate.

How to make Strawberry Shortcake with Angel Cake:

Our favorite way to eat angel food cake is with Cream cheese whipped cream and sugared strawberries aka Strawberry Shortcake Angel Food Cake. Here is how to make it:

First I make the sugared strawberries, also known as macerated strawberries. Rinse the strawberries under cold water and lay them on a clean kitchen towel to dry. Hull the strawberries by removing the green tops. Slice the strawberries into halves, quarters, or thin slices. Place the sliced strawberries in a bowl, sprinkle granulated sugar and a drizzle of lemon juice over the strawberries. The more sugar you add the more syrup you will have. Gently toss the strawberries to evenly coat them with sugar. Cover the bowl with plastic wrap or a lid. Let the strawberries sit at room temperature for at least 30 minutes, or up to 2 hours. This allows the sugar to draw out the natural juices, creating a sweet syrup.

Make Whipped Cream Cheese Frosting:

• 8 oz full-fat cream cheese
• 1 1/2 cup heavy whipping cream
• 1 tsp vanilla extract
• 3/4 cup powdered sugar

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, whip the cold cream cheese for 3-4 minutes until it is smooth and creamy.

Add the powdered sugar and vanilla extract and mix on low speed until well combined and smooth. Scrape the sides and bottom of the bowl to ensure all the ingredients are well mixed.If you are using a stand mixer, switch from a paddle attachment to a whisk attachment. Turn the mixer to medium-low speed and slowly pour in the heavy cream. Once all the heavy cream is added, scrape the sides and bottom of the bowl.Turn the speed to high and whip the frosting until medium-stiff to stiff peaks form. Do not over whip the frosting.

Assemble cake 

by slicing the cake horizontally into three even layers using a serrated knife. Spread a layer of whipped cream cheese frosting or regular whipped cream over the cake layer. Carefully layer the sugared strawberries over the layer of cream filling. Top with a layer of angel food cake then repeat 2 times. For an extra touch, garnish the top of the cake with fresh mint leaves. Serve immediately or refrigerate until ready to serve

angel roll cake recipe

Other topping ideas for Angel food cake:

Fruit Compotes and Sauces

• Fresh berries: Top with a mix of fresh strawberries, blueberries, and raspberries for a burst of freshness.
• Berry Compote: A warm berry compote adds a delightful sweetness.
• Lemon Curd: The tangy flavor of lemon curd complements the lightness of the cake.

Creams and Custards

• Whipped Cream: A dollop of lightly sweetened whipped cream is a classic pairing.
• Vanilla Custard: Smooth and rich vanilla custard adds a luxurious touch.

FAQ’s:

Can I use boxed angel food cake mix instead of making the cake from scratch?

Absolutely! You can use an angel food cake mix as a convenient alternative to making the cake from scratch. Just follow the instructions on the box of angel food cake mix to prepare the angel food cake batter. Most mixes will require just water, but be sure to check the package directions, and jump in at #6 in the instructions. 

Why do I need to sift the flour and sugar 3 times?

1. Volume: Sifting increases the volume of the flour and sugar by incorporating air. This is essential in angel food cake, which relies heavily on air for its rise and light texture, as it doesn’t contain any leavening agents like baking powder or baking soda.
2. Uniform Texture: The repetitive sifting process ensures that all the dry ingredients are thoroughly combined, resulting in a more uniform texture. This helps the cake to bake evenly and achieve the desired consistency.

How do I store angel food cake?

Refrigerator: Store the cake in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It should keep for 2-3 days.

Freezer: You can freeze the cake for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator before serving.

Other Recipes You Will Enjoy:

Angel Roll Cake with Peppermint Cream Cheese Frosting

Iced Eggnog Latte with Homemade Eggnog Recipe

Soft Peppermint Sugar Cookies with Peppermint Glaze

Mini Lemon Cheesecakes with Lemon Curd – Easy Recipe

How to Make Angel Food Cake Recipe from Scratch

Angel roll cake recipe made from scratch with fluffy egg whites and vanilla almond flavors. Learn the steps for this light and delicious dessert!

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Ingredients

  

• 1 1/4 cup cake flour
• 1/3 cup granulated sugar
• 1/4 tsp salt
• 1 1/2 cups egg whites room temperature
• 1 1/2 tsp cream of tarter
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 cup granulated sugar

Instructions

 

• Sift the cake flour and 1/3 cup of sugar together 3 times.
• In your electric stand mixer using the whisk attachment, whip egg whites, salt and cream of tarter on high speed until soft peaks form.
• Turn the mixer down to medium speed and gradually add the 1 cup sugar and both extracts.
• Turn back onto high speed and let it whip until the egg whites have glossy, stiff peaks.
• Using a spatula or whisk, gradually fold in the sifted flour and sugar mixture in small batches. Be very gentle during this process to avoid deflating the egg whites. The key to a perfect angel food cake is maintaining as much air in the batter as possible.
• Pour the batter into an ungreased 10-inch tube pan (angel food cake pan). The ungreased pan allows the batter to cling to the sides and rise properly. Smooth the top with a spatula. Bake in the preheated oven for 35-45 minutes, or until the cake is golden brown and springs back when lightly touched. Avoid opening the oven door during baking, as this can cause the cake to deflate.
• Once baked, invert the warm cake immediately over a bottle or a funnel to cool completely. This helps prevent the cake from collapsing as it cools. Let the cake cool for at least 1-2 hours.
• Run a thin knife around the edges of the cooled cake and center tube of the pan to loosen it. Invert the cool cake onto a serving plate.

Notes

How do I store angel food cake?

Refrigerator: Store the cake in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It should keep for 2-3 days.

Freezer: You can freeze the cake for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator before serving.

Keyword angel food cake, angel roll cake, from scratch