The Best Angel Food Cake

I have a confession- I am actually not a huge fan of boxed Angel Food Cake mix. My family loves it- but the flavor is just a bit off for me.

I have always wanted to love Angel Food Cake. I mean- its basically fat free! Not saying its completely guilt free- It still has sugar obviously, but hey if you going to eat a cake, its a good one to eat!

If I had to pick a favourite dessert of all time and cheesecake was off the table, Angel Food Cake would be a sure winner. It’s fluffy, tender, and has the perfect sweet flavour to go with all those fresh berries we’re enjoying this time of year! If I’m honest, I avoided making it from scratch for YEARS, only because I’d heard horror stories about how difficult it can be to get a homemade Angel Food Cake just right with the perfect amount of height, and with boxed mixes so readily available I took the easy way out.

Since moving to Europe a few years ago where cake mixes are non-existent, I’ve had to perfect my homemade Angel Food Cake recipe and I’m happy to say I was totally wrong – homemade Angel Food Cake can be SO easy to make and my no-fail recipe is truly amazing. With a few simple tips and tricks, a No Fail Homemade Angel Food Cake is an easy summer dessert to add to your baking repertoire!

I have tried several homemade versions. All of which have been slightly disappointing unfortunately. They were all dense, heavy and just not what I was looking for.

Then, the wonderful day came where I stumbled across this recipe from Food Network. It. Is. AMAZING! I have made it 3 times since discovering it and it always a smashing success.


  • 3 cups powdered sugar divided
  • 1/4 teaspoon salt
  • 1 cup cake flour
  • 12 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 teaspoons cream of tarter


  1. In a large mixing bowl, sift together 1 1/2 cups powdered sugar with salt, and cake flour. Set aside.
  2. In another large mixing bowl, use a hand mixer to beat together egg whites, vanilla extract, almond extract, and cream of tarter. Whip for 2 minutes. Slowly add in remaining 1 1/2 cups of powdered sugar until stiff peaks form.
  3. Sprinkle some of the flour mixture on top of the stiff egg peaks and gently fold in. Repeat this process to gradually fold in all of the remaining flour mixture.
  4. Scrape into an ungreased tube pan. It is very important that the pan remain ungreased.
  5. Bake in a 350 degree oven for 40-45 minutes, until the top is lightly browned and is dry to the touch.
  6. Remove pan from oven and immediately invert onto a cooling rack or by placing a bottle in through the center. Let cool in pan 1 1/2 hours. Tap the sides and and bottom and gently remove the cake from the pan.