Homemade Angel Food Cake Recipe + Whipped Cream & Fresh Berries

You will absolutely love this easy-to-make 6 ingredient light and fluffy homemade angel food cake recipe that goes great with whipped cream and berries.

Angel food cake is a white-colored sponge cake that is baked inside of a Bundt pan. it is often served with whipped cream and fresh fruit. It’s a fantastic easy to make light dessert that is great to serve to family or guests.

Ingredients for this recipe:

• 2 cups sugar
• 1 cup cake flour
• ¼ teaspoon sea salt
• 12 egg whites
• 1 ½ teaspoons cream of tartar
• 1 ½ teaspoons vanilla

Serves 12

Prep Time: 20 minutes

Cook Time: 45 minutes

Cool Time: 60 minutes

1. Preheat the oven to 350°.
2. Pulse the sugar 30-35 times at high speed in a food processor.
3. Sift the sugar and then divide it in half into two separate bowls.
4. Sift the flour and salt into one of the bowls with the sugar and whisk to combine. Set aside.
5. In a stand mixer with the whisk attachment whisk the egg whites on low speed until they become frothy, about 3-4 minutes.
6. Add the cream of tartar and vanilla to the mixer on whisk on medium speed for 4-5 minutes or until stiff peaks are formed.
7. Next, turn the speed to high, and then using the bowl with only sugar in it, add 1 tablespoon of that sugar to the mixer until it is completely mixed in and stiff peaks are formed, about 4-5 minutes.
8. Remove the bowl from the mixer and add the remaining bowl of flour-sugar-salt mixture 1/3 cup at a time and fold it in completely using a rubber spatula.
9. Transfer the batter to a 4” x 9.5” Bundt pan and smooth it out on the top.
10. Using a butter knife run it through the batter several times in a figure 8 motion to ensure all of the air bubbles are out of it.
11. Bake the cake in the pan on the lower rack at 350° for 40-45 minutes or until browned on top and springs back up immediately after pressing on it.
12. Invert the pan immediately onto a rack and cool for at least 1 hour before adding on powdered sugar and slicing and serving.

Chef Notes:

Make-Ahead: You can serve this cake as soon as it is done cooling. If you want to make it ahead, it can be made up to 2 days before serving.

How to Store: Cover and store at room temperature for up to 4 days. You can also cover it and refrigerate it for up to 6 days. This cake will not freeze that well and is not advised.

This is the angel food cake pan that I used (this is an affiliate link which allows me to make some $$ on the sale if you choose to buy it): https://amzn.to/3lKncSl

You can substitute regular sugar for castor sugar if you do not want to pulse it in a food processor.

If you do not have a stand mixer then you can absolutely use an electric hand mixer.
Be sure to completely fold in the flour-sugar-salt before adding more.