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–+ servings
Angel food cake recipe without cake flour cut into slices with strawberries and blueberries on top.
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5 from 6 votes

Easy Angel Food Cake

My easy angel food cake uses no cake flour and only needs 6 ingredients to create a light and fluffy dessert.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Desserts
Cuisine: American
Servings: 12 slices
Calories: 142kcal
Author: Samantha Erb

Equipment

Ingredients

  • 1 ½ cups granulated sugar divided (300 grams)
  • ¾ cup + 2 tablespoons all-purpose flour 105 grams
  • ¼ teaspoon salt
  • 1 ½ cups fresh egg whites about 10-12 eggs
  • 1 ½ teaspoons cream of tartar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 375 degrees F.
  • Sift together ¾ cup (150 grams) of granulated sugar, flour, and salt twice and set it aside.
  • In a large bowl, beat the egg whites on low speed with a stand mixer fitted with the whisk attachment until frothy.
  • Add the cream of tartar and vanilla and increase the speed to medium.
  • Add the remaining ¾ cup (150 grams) of sugar, 1 tablespoon at a time. Increase the speed to medium-high and beat the eggs until stiff peaks form. 
  • Sift the flour mixture ¼ cup at a time into the egg whites, gently folding to combine between each addition.
  • Pour the batter into an ungreased tube pan and spread it into an even layer with a rubber spatula. Bang the pan on the counter 3-4 times to remove any air bubbles.
  • Bake the cake for 25-32 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Turn the cake upside down and allow to cool. If your tube pan has small feet, you can turn the pan over directly onto a heat-proof surface. If your cake pan does not have feet, you can turn it onto a cooling rack. 
  • Allow the cake to cool completely, around an hour, before turning the pan.
  • Run a small offset spatula or knife around the side of the pan to gently release the cake from the pan.
  • Turn the cake out onto a serving platter and enjoy.

Notes

  • Use a tube pan to get that classic shape of an angel food cake. A bundt pan will be much harder to remove and can make it fall apart.
  • Never grease the pan with butter or oil because it prevents the cake from rising properly.
  • Use fresh, room temperature eggs for the egg whites and save the yolks for an omelet.
  • If using a pan without a removable bottom, line it with a ring of parchment paper. Make sure it only lines the bottom of the pan, not the sides, which can prevent the cake from rising.
  • Let my angel food cake cool upside down in the pan to prevent it from collapsing.
  • To slice the cake, use a serrated knife that won’t compress the airy texture.
  • Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Serving: 1 | Calories: 142kcal | Carbohydrates: 31g | Protein: 4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 100mg | Potassium: 121mg | Fiber: 0.2g | Sugar: 25g | Vitamin A: 0.2IU | Calcium: 4mg | Iron: 0.4mg