The Easiest Angel Food Cake Recipe for First-Time Bakers! | No Fail Angel Food Cake Recipe
Light, airy, semi sweet sponge cake made with egg whites
Classic Angel Food Cake Recipe | Heavenly Homemade Angel Food Cake
Angel food cake is one of the most beloved desserts for its light, airy texture and delicate sweetness. Whether you're celebrating a special occasion or craving a simple yet elegant treat, this No Fail Angel Food Cake recipe guarantees success every time. With just a few basic ingredients and a few simple steps, you can create a cloud-like cake that will impress your guests and satisfy your sweet tooth.
What is Angel Food Cake?
Angel food cake is a low-fat, spongy cake made primarily from egg whites, sugar, and flour, with no fat or butter. Known for its light and airy texture, it gets its unique structure from the egg whites being whipped into stiff peaks, creating the cake's signature rise. The result is a sweet, fluffy dessert that melts in your mouth.
The “no fail” version of this cake ensures that you’ll never encounter issues with underbaking, collapsing, or not achieving the perfect texture. With my easy-to-follow steps, your angel food cake will come out perfect every time.
You can make this angel food cake and serve as-is, or top with whipped cream, fresh fruit, and make it into a decorated cake.
Scroll down to check out the ingredients needed for the Angel Food Cake Recipe with step by step instructions!
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Angel Food Cake
Angel Good Cake Ingredients
✿ 4 Egg Whites
✿ Pinch Of Salt
✿ Lemon Juice
✿ 20 Grams Sugar
✿ Vanilla Extract
✿ 45 Grams Cake Flour
✿ 30 Grams Powdered Sugar
Angel Food Cake INSTRUCTIONS | Click here for the recipe video
Whip Egg Whites
Beat Until Stiff Peaks.
Mix
Add In Dry Ingredients.
Bake
Bake 350F | 25Min
Cut
Enjoy!
Sift cake flour and powdered sugar. Set aside until use. Separate yolks and whites. Add some lime juice to the egg whites. Beat egg whites until stiff peaks. Add sugar in 3 batches.
Sift in the dry ingredients. Gently fold until combined.
Use a mold with a removable bottom.
Scoop batter in chiffon cake mold. My mold is 6 Inches
*Do NOT grease the chiffon cake mold.
Bake 350 F | 25 Min
Cool the cake upside down. Let it cool for 1 - 2 hours.
To remove: Run spatula or knife along the edges. The press the bottom to remove.
Enjoy as is or make it into a decorated cake.
Enjoy! ✿◕ ‿ ◕✿
TIPS & NOTES
✿ Adjust sugar to taste
✿ Do not grease the chiffon cake mold or else the cake will not rise.
✿ Enjoy as is or make a decorated cake with it!
Did you make this recipe?
If you made this recipe make a picture and hashtag #PYsKitchen or Tag me @PYS.kitchen. I would love to see your creations on instagram! ✿◕ ‿ ◕✿
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