angel food cake

Homemade Angel food cake

angelfood slice

Homemade Angel food cake

You’ll love the light and fluffy taste of this Angel food cake.
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Cakes, Categories
Servings 4 servings
Calories 300 kcal


  • 3/4 cup all purpose flour
  • 1 Tbsp cornflour
  • 3/4 cup icing sugar
  • 6 egg whites, at room temperature
  • 1/4 + 1/8 cream of tartar
  • pinch of sea salt
  • 3/4 cup icing sugar
  • 1 tsp vanilla extract
  • Berries and whipped cream


  • Preheat your oven to 325F/ 160C
  • Measure the flour, cornflour and icing sugar very carefully into a large bowl. Whisk together with a wire whisk.
  • Sift the flour mixture into another large bowl using a fine sieve or flour sifter. Sift the flour mixture back into the first bowl, and then again into the second bowl ( so you’re sifting the mixture 3 times). Set aside.
  • Add the egg whites to a large mixing bowl, or to the bowl of your stand mixer fitted with the whisk attachment.
  • Whip on medium speed until foamy. Add the cream of tartar and salt
  • Continue whipping on high speed until soft peaks form.
  • While continuing to whip on medium high speed, add the 3/4 cup icing sugar slowly, about 2 tablespoons at a time, until it is fully incorporated.
  • Increase the speed to high and whip until hard peaks form, adding the vanilla extract as it whips.
  • Using a wire whisk, fold the flour mixture into the whipped egg whites about 1/4 cup at a critical step, so take care and take your time.
  • Pour the batter slowly into an ungreased 7 inch tube pan and smooth out the top carefully.
  • Bake for 35-40 minutes at 160C, or until the top of the cake is golden brown and the cake springs back when you touch it gently.
  • Invert the cake to cool ( turn it upside down) on a glass to promote air flow. Cooling the cake upside down with lots of airflow will ensure that it doesn’t fall as it cools and that it maintains it’s grand height.
  • Let the cake cool completely to room temperature( let it cool for at least a hour) before slicing and serving with fresh berries and whipped cream.


  • Store this cake in an airtight container for up to 3 days.
  • Leave a Comment

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

    VIP Membership