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 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 9 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Melissa bjork says:

    Love it

  • Julia @ Sprinkled With Jules says:

    I plan to make this cake this weekend! Just found an angel food cake pan at a thrift store and now have no excuse not to 🙂

  • Ann Edwards says:

    Can I bake this roasted strawberry sauce the night before and take to work next day with angel food cake for a birthday celebration? In other words does it have to be warm before serving? Thank you

    • Amanda says:

      No, they don’t have to be served warm, but it is a bit better IMHO. Do you have a microwave at work?

  • Aisha says:

    Hi I love your recipes.
    I wanted to ask as there is no baking powder or baking soda in the recipe so how will the cake rise?
    and is there any substitiute of cake flour?

    • Kim says:

      It rises because you whip air into the egg whites. Doesn’t require baking powder or soda.

  • N. Funda says:

    What should the eggs weigh? In your Tips for Success you stressed that we must weigh the the eggs, but only gave a volume measurement for them – (1 1/2 cups/or 360 ml/or 12 eggs) Thank you.

    • Kim says:

      Just for future reference, 1ml = 1gram, 1cup = 8 ounces.

  • Liskula says:

    Have you ever tried to make this gluten free? And dairy free? I would love some suggestions on how to do that without ruining the taste….

  • Anonymous says:

    I did everything it told me to do and my cake came out tasting like eggs and sugar. I was so disappointed! 🙁

    • Amanda says:

      Oh no!!! I am so sorry that happened to you.

  • Carolyn says:

    How much salt do you use in the cake?

  • Meg Magno says:

    I just love your sense of humor over that pan! I cannot wait to try this recipe-thanks for sharing!

  • Gigi says:

    i used to make this when we had chickens. Awesome results. Any ideas for what to do with all those yolks?

    • Melissa says:

      For using up the extra yolks you can make curds (lemon, lime, grapefruit, raspberry), doughnuts, puddings (pastry cream, creme brûlée), ice cream

    • Degranma says:

      They are great in making a custard or pudding

    • Carol says:

      Instead of Strawberry Jam…Make Lemon Curd,it’s delicious!

  • Stephanie says:

    My 11-year-old son made this cake today (with my supervision) to serve to my mother for Mother’s Day, and it turned out perfectly–beautiful AND delicious! Just a note…your instructions say “Add the cream of tartar, lemon juice, vanilla and almond extract, and salt…” Salt is not listed in the ingredients, so that was a bit confusing. I looked up an angel food cake recipe in one of my old recipe books, and salt was NOT listed, so I took the chance that it was just an error on your part in the directions. It turned out great, so I am assuming I was right, but you should probably clear that up in the recipe.

    Thanks for sharing! We will definitely be making it again since it didn’t last 4 hours. 😉

    • Amanda says:

      So glad you liked it! Will fix the recipe. 🙂

  • Dawn says:

    Would this recipe work for high altitude?

  • Heather M. Whipple says:

    I am not going to pin this recipe of your at
    All. Oh well, it looked anyway. A bunt pan is
    what I have. I am not going to run out and
    buy an angel food cake pan. I have no room
    to put it in my kitchen with not a lot
    Of cupboards and not a lot of counter top
    space either. So it is either bunt pan or nothing.

    • Patti Bielefeld says:

      Borrow one from a friend!

  • Joanna says:

    Flan or creme brulee. 5 yolks+ 1 egg, 1 can each evaporated and condensed milk, 2 Tbs vanilla extract, 1/4 tsp salt and 1 oz water. Blend well. Pour into mold with caramelized sugar. Cook on a water bath at 325 for about 1 hr.

  • Delphia says:

    jUst made this awesome cAke. It turned out perfeCt. I made a few tweaks – added one tablespOon of water to the egg whites to lossen them during the FirSt whip. I Decreased the almond extrAct to 1/4 teaspoon, added 1/4 teaspoOn salt, and increased the vanilla to 3/4 teaspooN. ANd yes, i used a tUbed angel food pan. My caked baked for 33 minutes.

  • Cindy says:

    I cheated and used a store bought cake- but I made the roasted strawberry sauce-(Didn’t need to add jelly/jam…) and oh my-it is just delicious! So glad I happened upon your pin!

  • Dawn Harriman says:

    My first time ever making angel food cake and I chose your recipe! Happy I did as I found it easy to follow (except the salt part which I decided not to add; thank goodness for comments from others!). I did have kind of a hard time removing the cake from the ungreased pan but managed to salvage most of it. Comments? I took a picture for you but I don’t see how I can attach it here. What I’ve tasted so far, is amazing so thank you for this.

  • Muriel says:

    I must try this…if I can locate my angel food cake pan!!!

  • Linda says:

    Can yo use the carton egg whites they sell?

  • Marisol V says:

    I can’t wait to try this.

  • Athena says:

    I made both the cake and the roasted strawberries for my husbands birthday tonight. Followed the directions exactly. The entire family LOVED it. Thank you for the recipes!

  • Winter says:

    Hello! This looks wonderful! I am wanting to make Angel food cupcakes and maybe fill them with roasted strawberries. Do you think it would be too runny for that? I have some strawberry basil jam I am thinking of mixing with them too. Do you think it would work for a filling? Topping with whipped cream frosting!

  • June says:

    Any suggestions on making a homemade mix for an angel food cake? I love the chocolate, etc, cake mixes but I’m looking for an angel food cake mix.

  • Doris Moore says:

    Recipes look good, wanting to try them.

  • Sharon says:

    After reading the entire recipe first, I followed it exactly and it was a great success. Your comments to make it work are awesome. Every one loved it light cake and the broiled strawberries are a delight. Thank you

    • Amanda says:

      So glad you and yours enjoyed it Sharon!

  • Don't Pass on Dessert!