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

Easy Angel Food Cake

Samantha Erb
My easy angel food cake uses no cake flour and only needs 6 ingredients to create a light and fluffy dessert.
5 from 3 votes
Print Recipe Pin Recipe Rate ★
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Desserts
Cuisine American
Servings 12 slices
Calories 142 kcal

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: 1Calories: 142kcalCarbohydrates: 31gProtein: 4gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 100mgPotassium: 121mgFiber: 0.2gSugar: 25gVitamin A: 0.2IUCalcium: 4mgIron: 0.4mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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