This Homemade Angel Food Cake is an easy-to-make classic, summer dessert that is cut into 2 layers and topped with cool whip and fresh berries! It's light and fluffy in texture and tastes incredibly delicious!
Using your hand mixer or stand mixer fitted with the whisk attachment beat the egg whites on medium-high speed until they are very frothy and can form soft peaks (see notes).
1 ½ cups Large Egg Whites (from 11 eggs)
Add in the cream of tartar, vanilla extract, and almond extract. Continue to beat until stiff peaks form.
1 teaspoon Cream of Tartar, ½ teaspoon Vanilla Extract, ½ teaspoon Almond Extract
With a spatula, gently fold in the whisked dry ingredients with the beaten egg whites. Do not use your mixer for this part.
Place the batter into an ungreased 10 inch tube pan, then bake for 45 minutes at 350ºF or until top is a nice golden brown (see notes).
After the cake is done, cool it upside down using the legs on your tube pan (if your tube pan has these) or on top of two equally sized cans.
After it's cooled completely, take a knife and gently run it along the edges before removing it from the pan.
Using a serrated knife, cut the cake in half, length-wise, creating 2 layers. You can also choose to not cut it at all!
Add a layer of cool whip, then a layer of berries. Place the next layer on top and repeat.
8 oz Cool Whip, Raspberries
Serve and enjoy!
Video
Notes
The suggested recipe baking times noted do not include cooling.
Do not grease your tube pan!
Before beating your egg whites make sure your mixing bowl and whisk are super clean. Any leftover grease or residue can totally derail this part of the recipe!
You can give your mixing bowl and whisk a little bit of extra cleaning love by running a paper towel with some distilled white vinegar on it.
A good test to see if your angel food cake is done is by gently pressing your finger or the backside of a spoon into the top. If it immediately springs back, it's done.
Cool your angel food cake upside down to room temperature.
If your tube pan doesn't have legs, you can place 2 cans of equal height underneath to cool it upside down.
Use a serrated knife to cut the angel food cake into 2 layers. It will cut much easier this way!
Adding the cool whip and berries is an optional step. If added, the angel food cake should be cooled first.
Recipe adapted from 1987 St. Stephen's Family Recipe Cookbook and also inspired by Hoosier Homemade's Angel Food Cake with Berries post.