How to Make Angel Food Cake

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Last Updated: July 22, 2026

While the taste may not appeal to everyone, angel food cake is a staple cake known for its neutral taste, soft texture, low-calorie appeal^{[1]
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Research source
Crocker, Betty. Betty Crocker Cookbook: 1500 Recipes for the Way You Cook Today. John Wiley & Sons, Inc. 2011.}, and its easy-to-make recipe. Although very few articles around the Internet list it, the Betty Crocker Cookbook's recipe is easy to follow. This article, although paraphrased in other words, contains this recipe.

Ingredients

Yield: About 12 servings^{[2]
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Research source
Crocker, Betty. Betty Crocker Cookbook: 1500 Recipes for the Way You Cook Today. John Wiley & Sons, Inc. 2011.}

1 1/2 cups egg whites (about 12 eggs)
1 1/2 cups powdered sugar
1 cup cake flour
1 1/2 tsp cream of tartar
1 cup granulated sugar
1 1/2 tsp vanilla
1/2 tsp almond extract
1/4 tsp salt
Chocolate or vanilla glaze (to taste, if desired)

Steps

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1
Separate the egg whites from the egg yolks. You can learn this process with How to Separate an Egg. Put the egg yolks to the side, as they won't be needed in this recipe.
- Don't preheat your oven just yet. Follow the directions as they are listed, because it'll take some time to prepare correctly.
- You'll need about 12 eggs to gather the measured ingredients mentioned above.
2
Leave the egg whites standing for about a half hour. You'll want to ensure your egg whites have more volume when beaten.

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3
Preheat your oven to 375 °F (191 °C).
4
Mix your ingredients.
- Add and stir together the powdered sugar and flour in one bowl. You'll be using this bowl shortly; set it aside when you are done mixing these together.
- In another, you'll need to mix the more liquid ingredients (egg whites and cream of tartar) until they're foamy. Use an electric mixer, if possible, on medium speed.
5
Add in your sugar, granulated sugar, then your vanilla, almond extract, and salt to your second bowl. Maintain beating as each is added, and continue until it's soft and glossy.
- A well-made angel food cake, if underbeaten, is a not-so-great cake. ^{[3]
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 Research source
 Crocker, Betty. Betty Crocker Cookbook: 1500 Recipes for the Way You Cook Today. John Wiley & Sons, Inc. 2011.}
- You may choose to include any of the following additions to the mix as you desire:
 - 1/4 cup chopped maraschino cherries, for a Cherry Angel Food Cake
 - 2 oz semisweet baking chocolate, for a Chocolate Cherry Angel Food Cake
 - 2 oz grated semisweet baking chocolate in powdered sugar-flour, for a Chocolate Confetti Angel Food Cake
 - 2 Tbsp espresso coffee powder into powdered sugar/flour, for an Espresso Angel Food Cake
6
Powder the powdered sugar-flour mixture on the egg white mix. Use a rubber spatula if necessary until the sugar-flour set vanishes.
7
Press the batter into an angel food cake form tube/pan.
- If necessary, it may need to be cut through with a metal spatula to break the air pockets.^{[4]
 X
 Research source
 Crocker, Betty. Betty Crocker Cookbook: 1500 Recipes for the Way You Cook Today. John Wiley & Sons, Inc. 2011.}
8
Bake the recipe for 30-35 minutes. The cracks do need to feel dry, and the top springs up when it's gently felt.
9
Take additional action immediately. Turn the pan upside-down over a heat-resistant bottle/funnel, then let the cake cool. It may take about 2 hours, so be patient. ^{[5]
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Research source
Crocker, Betty. Betty Crocker Cookbook: 1500 Recipes for the Way You Cook Today. John Wiley & Sons, Inc. 2011.}
10
Remove the cake from the pan. Use a long metal spatula or a cake knife to cut it out.
11
Drizzle the cake with the glaze(s) stated in the ingredients above.