Foolproof Angel Food Cake - From Scratch
This light, fluffy, perfect homemade Angel Food Cake is, shall we say, heavenly! I promise it is easy to make and turns out perfectly every time! It is completely delicious on its own, but even better with homemade whipped cream and some fresh berries. I also, as you can tell from my pictures, love it with a raspberry puree. Mmmm... So good!!
I got this recipe from my mom's recipe box. Many months ago I shared a Texas Sheet Cake recipe from her recipe box, and it was also delicious. Interestingly, I never remember her making either one of these recipes when I was growing up, which is a shame because they are both simple to make and absolutely delectable!
A two-piece angel food cake pan is required to make this cake, as it needs to hang upside down to cool. Because of this, it needs to stick to the sides and bottom of the pan, so a two-piece pan is the only way to get the cake out, still looking good. I don't know exactly what cake pan I use, there is no brand name on it, but it looks exactly like this one...
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Beginning with a clean bowl and beaters, beat your egg whites until frothy. Make sure that you get no egg yolk in your whites when separating them. If there is any fat in with the egg whites they will not whip up properly.
In addition, since this cake needs to hang upside down to cool - never ever grease the pan, just put the batter in the clean pan and bake as directed.
For a few more tips and tricks for ensuring your angel food cake turns out perfectly, continue to scroll past the recipe for a simple tutorial.
At this frothy stage at the cream of tartar and salt.
Beat until soft peaks form, then turn the mixer to low and slowly add 1 cup of fine granulated sugar. Once you have added all the sugar, return the mixer to high and beat until stiff.
Pour the batter into a 10 inch angel food cake pan and run a butter knife through the batter a few times to break up any large air pockets.
Invert the cake and cool completely. I use this old sparkling cider bottle. You may want to check that your cake pan fits over whatever bottle you are using before you start baking. Alternatively, if your cake has not risen to the top of your pan, you can set the cake upside down on a cooling rack to cool. The important thing is that air can get underneath it when inverted.
When cool remove the cake from the pan and serve with your favorite toppings.
I hope you love this recipe for simple, foolproof, homemade angel food cake as much as I do.