This is the only Angel Food Cake recipe you will ever need! This homemade cake is super soft, light, airy, and turns out perfect every single time!


  • 1 cup (115 grams) cake flour spooned & leveled
  • and 1/2 cups (180 grams) powdered sugar
  • and 1/2 cups egg whites room temperature
  • and 1/2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • cup (200 grams) granulated sugar
  • and 1/2 teaspoons pure vanilla extract


  • Position oven rack to the lower third position. Preheat oven to 325°F (163°C).
  • Sift the cake flour and powdered sugar together three times. Set aside. 
  • In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, add the egg whites and beat on low-medium speed until foamy. Add the cream of tartar and salt then increase the speed to medium-high. Gradually add the granulated sugar, about one tablespoon at a time, and continue beating the egg whites until stiff glossy peaks form. Add the vanilla extract and mix on low speed until just combined.
  • Sift about one-fourth of the dry ingredients over the beaten egg whites and gently fold it in. Repeat, folding in the dry ingredients one-fourth at a time. 
  • Scoop the batter into an ungreased 10-inch angel food cake pan or tube pan. Cut a knife through the batter to remove any air pockets, then smooth it out into one even layer.  
  • Bake the cake at 325°F (163°C) for 40-45 minutes or until the top is lightly golden brown and a toothpick inserted into the cake comes out clean.
  • Remove the cake from the oven and invert the cake pan onto a wire rack to cool completely. Once cooled, use a knife to loosen the sides of the cake from the pan and carefully remove it. Slice into pieces, serve, and enjoy!


You will need 1 and 1/2 cups of egg whites for this recipe, which comes out to about 10-12 large egg whites.
Store leftover angel food cake in an airtight container at room temperature or in the refrigerator for up to four days.
Freezing instructions: Wrap tightly and store in a freezer bag or container for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.


  • Make sure to separate your egg whites and let them sit at room temperature for about 30 minutes. This will help them whip up much better!
  • Sift the dry ingredients into the egg whites in four additions and gently fold in each addition until just combined.
  • Do not grease your cake pan, this will prevent the cake from rising to its full height. I prefer to use an angel food cake pan with a removable bottom, this makes it much easier to remove it from the pan!
  • Once you’ve added the batter to the pan, make sure to run a knife through it to remove any large air bubbles.
  • Once the cake is finished baking, make sure to completely cool it upside down in the pan.
  • I love to top this cake with some sliced strawberries tossed in a little sugar. My homemade strawberry sauce and whipped cream would be fantastic too!

Prep Time  : 25 minutes
 Cook Time : 45 minutes
 Cooling time : 2 hours
 Total Time : 1 hour 10 minutes
 Servings : 12 slices