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 don’t have chickens, you may want to separate the eggs right out of the refrigerator 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!


Angel Food Cake

  • 1 ¼ cups (125 g)sifted cake flour
  • 1 ½ cups (300 g) granulated white sugar
  • 1 ½ cups (360 g) egg whites at room temperature (from about 12 large eggs)
  • 1 teaspoon cream of tartar
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • ½ teaspoon pure almond extract

Roasted Strawberries

  • 2 cups (250 g) sliced fresh strawberries
  • 2 tablespoons maple syrup
  • ¼ teaspoon ground cinnamon
  • 10 oz of strawberry spread or jam/jelly preserves
  • Cool Whip optional


Angel Food Cake

  • Heat oven to 350°F and locate your angel food cake pan. Do not butter or spray or grease pan in any way.
  • In a large bowl sift together 3/4 cup (150 grams) granulated sugar and the sifted cake flour. (this is half of the sugar and all of the flour)
  • In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites until foamy, about 2 minutes.
  • Add the cream of tartar, lemon juice, vanilla, and almond extract and continue to beat until soft peaks form roughly 2-3 minutes.
  • Gradually beat in the remaining ¾ cup (150 grams) granulated white sugar, a tablespoon at a time, until glossy stiff peaks form.
  • You may need to scrape down the sides of the bowl.
  • Remove bowl from stand mixer.
  • 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.
  • Pour the batter into the pan and run a metal spatula or knife through the batter in a zig-zag motion to remove any air pockets. Smooth the top and then 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.
  • Immediately upon removing from the oven invert the pan and allow the cake to cool for about 1 1/2 hours.
  • 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.
  • Next, use the offest spatula (or knife) along the bottom and remove.
  • Set cake on cake stand.

Roasted Strawberries

  • Place sliced strawberries in a single layer on a baking sheet lined with parchment paper.
  • Drizzle evenly with syrup and sprinkle cinnamon on top.
  • Roast strawberries at 400°F for 10-12 minutes or until berries are tender and have begun to release their juices.
  • Place strawberry spread into a medium bowl. Dump roasted strawberries on top of spread and mix together with a fork.
  • If the mixture seems too thick can add up to ½ cup warm water.
  • 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.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

The Roasted Strawberries on this HOMEMADE ANGEL FOOD CAKE will blow your mind!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Hi Amanda! I am making my first angel food cake from scratch using this recipe and I am so excited. The ingredients don’t list salt but the recipe instructions say add salt, how much salt? Also thanks for the angel food cake pan instructions I was going to use a bundt pan but went out and bought an angel food cake pan instead.

    1. Hi, Brandi! I work with iambaker and am happy to help with questions. Sorry about that! The recipe has been updated. Have a great day!

  2. I made this recipe today (sans the strawberries as I like my AFC plain) and it was delicious!!! Thank you for the wonderful recipe!

  3. Can you use 1 1/2 cups of egg whites from a container of egg whites, rather than using the whites of 12 eggs? Seems less wasteful using egg whites in a container that are sold in food stores.

    1. Hi, Petra! I work with iambaker and am happy to help with questions. I don’t see why you couldn’t use egg whites from a container, but we haven’t tried them in this recipe. Have a great day!

  4. I made this recipe yesterday when I couldn’t find cake in any of the grocery stores and I loved it. It was more like cake and tastier than store bought and I’m used to slicing strawberries and sprinkling sugar and letting them sit till they get juicy, but wow I loved the roasted strawberries and I put a scoop of vanilla ice cream on mine and it was delicious, I will try real whip cream today

  5. 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!

  6. 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.

  7. 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!

  8. 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

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