Angel Food Cake Recipe

filed under: Cakes on May 1, 2015

This homemade Angel Food Cake is perfection. Light, moist, airy, and absolutely delicious! If you love angel food, don’t miss my Coconut Angel Food Cake and Coconut Angel Food Cupcakes!

Angel Food Cake Recipe with Roasted Strawberry Sauce

Angel Food Cake

When you are making homemade Angel Food Cake it’s important to be aware of two things. It uses a lot of eggs. Scratch that. It uses a lot of egg WHITES. Read the recipe before you start.

#panfail #cakefail #bakerfail

Now, if I could go back in time I would have definitely given MYSELF that advice. But, I was halfway through my recipe before I realized that I did not own an angel food pan.

Improvising angel food cake in a fancy bundt pan is NOT A GOOD IDEA.

It is a BAD idea.

It is a terrible idea.

CAKE FAIL! How not to make an angel food cake!

This is what happens when you make angel food cake in a fancy bundt pan that you have to spread GOOP in so that the cake doesn’t stick but the cake is supposed to stick and therefore the cake cannot properly set up and it falls and flattens itself into a 1-inch high disc of not-bad tasting but horribly disfigured angel food cake.

So I drove to the store and bought a pan.

Angel Food Cake Recipe

That was the best decision I made all day.

Well, that and the roasted strawberries. I mean, who knew roasted strawberries would be SO amazing?!?

Angel Food Cake - Cut on a Cake Plate

Angel Food Cake Recipe

The most COMMON MISTAKE in baking angel food cakes is to not weigh the eggs. It is important to measure or weigh your egg whites for this recipe! Eggs can vary so greatly in size that it could be disastrous if you simply use 12 egg whites.

Room temperature ingredients are a must! We have very fresh eggs (sometimes laid that very day!) and because they are so fresh they separate very well. If you do not happen to have 94 chickens then you may want to separate the eggs when cooler and then allow the whites to come to room temperature. Separating when cooler will help you avoid broken yolks.

When whipping eggs make sure your bowl is clean and cool. Try not to overbeat! Stiff glossy peaks are the key phrase and what to look for in your eggs. 

If you are baking this cake at a higher altitude, be sure to check out my High Altitude Baking Tips.

If you want a smooth strawberry sauce, simply place the roasted strawberries into a blender or food processor until you reach the desired consistency. If you do this you may not need to add the strawberry spread. Just keep an eye on it.

Roasted Strawberries

This is before and after roasting the strawberries. I highly recommend doing this! My house smelled like heaven for 6 hours after I removed them from the oven!

Angel Food Cake with Roasted Strawberry Sauce

This Angel Food Cake Recipe with Roasted Strawberries lasted all of one day in our house. It tastes better than any store-bought angel food cake, which is saying a lot for a kid who was raised on the store-bought stuff.

I declare it the perfect angel food cake!

5 from 12 votes
Angel Food Cake
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins

This homemade Angel Food Cake is perfection. Light, moist, airy, and absolutely delicious!

Course: Dessert
Cuisine: American
Keyword: Angel Food Cake Recipe
Servings: 12
Author: Amanda Rettke
Angel Food Cake
  • 1 1/4 c (125 g)sifted cake flour
  • 1 1/2 c (300 g) granulated white sugar
  • 1 1/2 c (360 g) egg whites at room temperature (from about 12 large eggs)
  • 1 tsp. cream of tartar
  • 1 tbsp. fresh lemon juice
  • 1/2 tsp. McCormick® pure vanilla extract
  • 1/2 tsp. McCormick® pure almond extract
Roasted Strawberries
  • Roasted Strawberry Sauce
  • 2 c (250g) sliced fresh strawberries
  • 2 tbsp. maple syrup
  • 1/4 tsp. McCormick® ground cinnamon
  • 10 oz of strawberry spread or jam, jelly preserves
  • Cool Whip optional
Angel Food Cake
  1. Heat oven to 350 degrees F and locate your angel food cake pan. Do not butter or spray or grease pan in any way.
  2. In a large bowl sift together 3/4 cup (150 grams) granulated white sugar and the sifted cake flour. (this is half of the sugar and all of the flour)
  3. In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites until foamy, about 2 minutes.
  4. Add the cream of tartar, lemon juice, vanilla, and almond extract and continue to beat until soft peaks form roughly 2-3 minutes.

  5. Gradually beat in the remaining 3/4 cup (150 grams) granulated white sugar, a tablespoon at a time, until glossy stiff peaks form.
  6. You may need to scrape down the sides of the bowl.
  7. Remove bowl from stand mixer.
  8. Sift the flour mixture (1/4 cup at a time) over the egg whites and using a rubber spatula, gently fold (do not stir) the flour into the egg whites.
  9. Pour the batter into the pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the preheated oven for about 40 - 45 minutes. The cake is done when the cake springs back when gently pressed or there are cracks over the top.
  10. Immediately upon removing from the oven invert the pan and allow the cake to cool for about 1 1/2 hours.
  11. When completely cool, run an offset spatula or knife around the sides and center tube of the pan to loosen the cake and then remove the cake from the pan.
  12. Next, use the offest spatula (or knife) along the bottom and remove.
  13. Set cake on cake stand.
Roasted Strawberries
  1. Place sliced strawberries in a single layer on a baking sheet lined with parchment paper.
  2. Drizzle evenly with syrup and sprinkle cinnamon on top.
  3. Roast strawberries at 400F 10-12 minutes or until berries are tender and have begun to release their juices.
  4. Place strawberry spread into a medium bowl. Dump roasted strawberries on top of spread and mix together with a fork.
  5. If mixture seems too thick can add up to 1/2 cup warm water.
  6. When ready to serve, pour some sauce (not all) over cake. Cut cake using either a very (very) sharp knife or a serrated knife. Use a 'saw' motion and try not to press the cake down as you cut. Place the piece on a plate and drop a dollop of whipped cream on top. Cover with more strawberry sauce.
The Roasted Strawberries on this HOMEMADE ANGEL FOOD CAKE will blow your mind!

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  • susan kempf says:

    I have found that an electric knife works best

  • Beth Brown says:

    This is the best angel food cake! Best way to use egg whites left over after making eggnog! If I can make it, anyone can!

  • Kathy Smith says:

    I will definitely try this recipe. The angel food cake mixes are over flavored with almond extract and taste artificial. I’ve been looking for a good scratch recipe. Thanks.

  • Danielle says:

    If anyone wants to make this cake gluten free, I substituted the flour with a 1:1 gluten free baking flour blend and it worked great! Wonderful recipe!

  • David Yent says:

    We were talking about angle food cake toninght at dinner. This is perfect for my SIL birthday I really love your bakelite cake stand- really nice

  • Sharon says:

    My mom ONLY made from scratch angel foods. But she did not use a mixture. She had a large, wire slotted spoon and she did the entire cake with this – angel foods-chocolate angel foods and custard angel foods. I don’t know where she got the stamina because I tired before the whites were even stiff.

  • Lakmali says:

    Thank you very much.

  • Eman mohamed says:

    What I’m very happy when I see your cake very delicious

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.