If you’ve ever wanted to bite into a cloud, this heavenly angel food cake is about as close as you’ll get! Light, fluffy, and absolutely divine, this cake is the perfect treat for any occasion—or just because you’re craving something sweet and airy.

And the best part? You don’t need to be a baking pro to whip up this celestial dessert. With a few simple ingredients and a little bit of patience, you’ll have a cake that’s sure to impress. So, let’s dive into this recipe and bake ourselves a piece of heaven! Add to the heavenly experience and top with Maple Cinnamon Whipped Topping.

What You’ll Need for this Heavenly Angel Food cake:

Before we get started, make sure you have the following tools handy:

A hand mixer or stand mixer (because nobody’s got time for manual whisking!)
A large mixing bowl (the bigger, the better!)
An un-greased loaf pan (yep, no grease needed!)
A spatula (to fold in all that goodness)

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Ingredients:

Cake Flour (because fluffiness is key)
Powdered Sugar (for that perfect sweetness)
Egg Whites (that’s about 9 to 10 eggs—time to flex those cracking skills!)
Cream of Tartar (for stability—this keeps your cake from deflating)
Granulated Sugar (divided—because we’re fancy like that)
Salt (a pinch of balance)
Vanilla (for that classic flavor)
Almond Extract (for a little extra magic)

Our recipe is easy to follow and before you know it you’ll have it—a perfect angel food cake that’s light as air and oh-so-delicious. Whether you’re serving it with fresh berries, a drizzle of chocolate, a dollop of Maple Cinnamon Whipped Topping or just enjoying it plain, this cake is sure to be a hit.

Happy baking! ✨

Angel Food Cake

This recipe can be used in place of store-purchased Angel Food Cake when making our Broiled Angel Food Cake With Fruit and Whipped Cream Topping

Prep Time 15

Cook Time 35

Total Time 50

Course Dessert

Cuisine American

Equipment

hand or stand mixer, large mixing bowl, un-greased loaf pan, spatula

Ingredients

1 cup Cake Flour
1-1/2 cup Powdered Sugar
1-1/2 cups Egg Whites (between 9 to 10 eggs)
1-1/2 tsp Cream of Tatar
1 cup Granulated Sugar
1/4 tsp Salt
1-1/2 tsp Vanilla
1/2 tsp Almond Extract

Instructions

Preheat oven to 375 degrees.
In a mixing bowl mix flour and powdered sugar together. Set aside.
In a large mixing bowl add egg whites, cream of tartar, and beat on medium setting until light and foamy.
Reserve two tablespoons of granulated sugar.
Next, beat in on a high setting, a few tablespoons at a time of granulated sugar until all of the sugar has been added. Continue beating until the meringue is stiff and shiny.
With the reserved two tablespoons of granulated sugar also add salt, vanilla, and almond extract. Continue beating until the meringue is stiff and shiny.
Begin folding in the flour-sugar mixture. I will sprinkle about 1/3 cup at a time. Once it blends in and disappears you can add another 1/3 cup until all of the mixture has been folded in. Do not over-work.
It will be easiest to push batter into your un-greased loaf pan. Bake until the top springs back after touching or inserting a wooden toothpick and it is clean once removed.
You will need to invert the pan. I set mine onto two mason jars placing one handle onto each jar. All to cool completely.
Once cooled run a knife around the edges, you may need to do this more than once. Be patient, it'll slip out.