Angel food cake

Meringue-based sponge cake, perfectly sweetened, airy sponge cake, easy go-to dessert for all occasions. So light it practically floats into your mouth.

Use finely milled and delicate with low protein content cake flour for a fine crumb and a good rise. No cake flour? Use all-purpose flour. It’s not quite the same, but it works.

This angel cake recipe doesn’t have any chemical leavening agents because its pillowy texture comes from the air you whip into the batter.

The creamy flavor ramps up the cake’s melt-in-your-mouth experience. And, of course, homemade vanilla extract is better.

Keep Beating until soft peaks form, about 6-7 minutes. Do not overbeat. Add vanilla, lemon juice, and almond extract and mix until incorporated.

Switch to a rubber spatula and start incorporating the flour mixture into the egg white mixture in 3-4 additions, folding gently with each addition until incorporated.

Bake the cake. Scrape the angel cake recipe mixture into a 12-cup ungreased tube pan.

Bake until a toothpick inserted into the center comes out clean, about 40-45 minutes. Start checking after 40 minutes. It is okay to have some cracks.

Angel food cake is fun to make, even for beginners. And experienced bakers will impress their families with its elegance.

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