This EASY ANGEL FOOD CAKE RECIPE is an absolute game changer! No more sifting flour, room temp eggs, stabilizer, cold oven, or crossing your fingers! If you’ve always wondered how to make angel food cake, then this recipe is perfect for you! It’s totally fool proof and just as good as if you slaved all day. My mind is blown!
Truly Easy Angel Food Cake Recipe
Full disclosure, this is my first time being a part of the making of an angel food cake. I never knew how to make angel food cake, so I always thought it was WAY too complicated for me. But after seeing all the shortcuts you can do with this Easy Angel Food Cake Recipe…I think I might have been right. Baking has always seemed like a mountain I need to climb slowly, but every time I try, I realize it really is achievable.
I’m so excited about this easy dessert recipe because it makes baking one of my favorite cakes a little less scary. This easy angel food cake is so light and airy. It’s just as delicious as a typical recipe, but with a few little tips that make it so much simpler. Are you excited? You should be! Buckle up for this incredible cake.
Learn How to Make Angel Food Cake with this Easy Angel Food Cake Recipe
The Best Angel Food Cake Recipe
This is one of Mom’s recipes. When she brought it over to tell me about it and let me taste test, I was immediately blown away. Hands down, this is the best angel food cake I have ever tasted. She drizzled it with the most delicious and delicate Candied Lemon Zest Glaze, but it’s just as delicious on its own. I also can’t wait to top it with fresh strawberries. You feel like you’re eating delicious air. It is just such a treat!
Angel Food Cake is one of my favorite Easter cakes. Get more Easter Dessert Ideas right here!
How do you make Angel Food Cake?
Don’t worry! If you’ve always been afraid to try your hand at this tricky dessert, this easy angel food cake recipe really is perfect for you.
From Mom’s site, here is a list of things that you’d typically have to do with Angel food cake to get the perfect outcome that you NO LONGER have to worry about with this TRULY EASY angel food cake recipe:
- You don’t need to use room-temperature eggs.
- You don’t need to use the freshest eggs.
- You don’t need to use a stabilizer such as cornstarch.
- You don’t need to worry if I get a teeny bit of yolk in the whites.
- You don’t need to add the sugar one tablespoon at a time.
- You don’t need to sift the flour 3-4 times.
- You don’t need to add the flour one tablespoon at a time.
- You don’t need to start with a cold oven.
- You don’t need to keep your fingers crossed, pray and tiptoe around the house while it is baking.
- You don’t need to worry about that nonsense anymore!
Like I said…FOOLPROOF. Isn’t this the most exciting day ever?!
Why do you have to put angel food cake upside down?
After baking the angel food cake, you should allow the cake to cool upside down inside the pan. This helps the angel food cake stay light and airy instead of condensing into a thicker consistency. The fluffiness of this easy angel food cake recipe will make you want to bake this cake over and over again.
How long can you keep an Angel Food Cake?
This easy angel food cake should last for a couple of days at room temperature. If you want your cake to last a bit longer, you can put your angel food cake in the refrigerator for up to a week.
Is Angel Food Cake Healthy?
Angel food cake certainly sounds a lot healthier than the typical dessert. It is a light and airy cake, after all. Generally, angel food cake isn’t quite as calorie-heavy as a lot of other desserts, so don’t feel too guilty when you devour this easy angel food cake after you bake it!
More Easy Dessert Recipes
Hopefully this easy angel food cake recipe will help you learn how to make angel food cake! If you want to try some other easy dessert recipes, try your hand at this Easy Key Lime Pie, this Easy Peach Cobbler, or Easy French Silk Pie. You’ll be baking the most delicious desserts in no time!
Holiday Desserts
Find the perfect dessert for any holiday or occasion!
Angel Food Cake Recipe
Ingredients
For the Cake
- 18 tablespoons bleached cake flour 140 grams (1 cup + 2 tablespoons) — see note
- 2 cups egg whites 425 grams (from about 16 eggs)
- 2 cups granulated sugar 425 grams
- 1 tablespoon pure vanilla extract 12 grams (15mL) — can substitute part almond extract
- 2 tablespoons freshly squeezed lemon juice 25 grams (from 1 lemon)
- ¼ teaspoon kosher salt 1 gram
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Place the oven rack in the middle position, and preheat oven to 350°F.
- Set a 10-inch aluminum tube (angel food cake) pan nearby. Do not grease or butter the pan.
- Shake flour through a fine-mesh sieve or sift it and set aside.18 tablespoons bleached cake flour
- In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, sugar, and vanilla extract. Mix on low for 1 minute, then increase speed to medium-low and whip for 3 minutes. The whites will look darker and will still be thick.2 cups egg whites, 2 cups granulated sugar, 1 tablespoon pure vanilla extract
- With the mixer running, add the lemon juice and salt.2 tablespoons freshly squeezed lemon juice, ¼ teaspoon kosher salt
- Set the speed to medium and whisk the meringue for 3 more minutes. At this stage, the meringue will be foamy and thin.
- Increase the speed to medium-high and whip for another 2-4 minutes. The meringue should be glossy white and thick(ish), but not to the stiff-peak stage. It should still be soft enough to run off the wires of the whisk, when lifted, and mound like soft-serve ice cream in the bowl.
- Sprinkle cake flour over the meringue and use a clean and dry rubber spatula to fold the flour into the meringue. Fold the flour by scraping from the bottom up and folding through the center. Fold the flour until no pockets of flour remain.
- Spoon the batter into the (ungreased) tube pan and gently smooth it out on top. Give the pan a couple of gentle raps on the counter to release any large air bubbles.
- Bake at 350°F 40-50 minutes, or until the cake has risen and is golden blond and somewhat firm to the touch. The internal temperature should read 206°F on a food thermometer.
- Angel Food Cake has to be placed upside down to cool completely for at least 2 hours. If your pan has stilts, invert it onto its stilts over a clean kitchen towel. If your pan doesn’t have stilts, invert it onto a trio of cans.
- Slide a thin knife or an offset spatula around the sides and around the center tube to loosen the cake. Lift the cake by the center tube and set it on the counter. Loosen the bottom of the cake by sliding a knife between the cake and the bottom of the pan’s insert. Place one hand on each side of the cake and carefully lift the cake off the center tube. Set the cake on a cake tray or serving plate.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Use a standard 10-inch, non-greased, aluminum tube pan. Preferable one with a removable bottom and prongs around the rim.
- Bleached cake flour such as Swan’s Down or Softasilk is necessary in this recipe. (Unbleached will not work in this recipe.)
- Follow this guide for how to separate egg whites!
- You can make a lemon cream glaze and candied lemon zest to decorate this cake like the pictures. Follow my mom’s recipe for more info on how to make those components.
Nutrition Information
This is a big disappointment because there is no recipe and your link to your mom’s site does not work
I’m sorry the link isn’t working for you. I just checked it, and it is working for me. Click here to view her recipe!
Well this was a disappointment. No recipe anywhere for easy angel food cake only list of things you don’t have to do.
Here is the link for the recipe http://www.simplysated.com/game-changing-angel-food-cake/
Cant download either, doesnt go to a website☹️
I’m not sure why theres trouble, I just tested it. Could you email me at becky@thecookierookie.com with a screenshot of what happens when you click on the “here” in the paragraph at the bottom of the post? Here is the link for the recipe http://www.simplysated.com/game-changing-angel-food-cake/
I have tried for 2 days to access your moms website for the angel FooD cake recipe and the website will not download. I have even went directly to her site and it won’t download. I would love the recipe..
That is so strange, it’s loading for us. here is the link again: http://www.simplysated.com/game-changing-angel-food-cake/ and I just emailed you a pdf.