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–+ servings

How to Make Angel Food Cake Recipe from Scratch

by Sylvia Hofer
Angel roll cake recipe made from scratch with fluffy egg whites and vanilla almond flavors. Learn the steps for this light and delicious dessert!
5 from 1 vote
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Prep Time 25 minutes
Cook Time 17 minutes
Cooling/rolling time 2 hours 30 minutes
Total Time 3 hours 12 minutes
Course Dessert
Cuisine American
Servings 10
Calories 180 kcal

Equipment

  • 1 electric stand mixer
  • 1 spatula
  • 1 10-inch tube pan
  • 1 thin knife

Ingredients
  

  • 1 ¼ cup cake flour
  • ⅓ cup granulated sugar
  • ¼ teaspoon salt
  • 1 ½ cups egg whites room temperature
  • 1 ½ teaspoon cream of tarter
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup granulated sugar

Instructions
 

  • Preheat oven to 325 F.
  • Sift the cake flour and ⅓ 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.

Nutrition

Calories: 180kcalCarbohydrates: 38gProtein: 6gFat: 0.4gSodium: 119mgFiber: 0.4gSugar: 27g
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