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Heavenly Angel Food Cake

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Angel Food Cake is truly heaven sent. The light, fluffy, white, and tender texture make it easy to eat on repeat. This special dessert is one of my all time favorites. It’s soft cloud like texture is ideal for soaking up fruit juices and freshly whipped cream.

  • Total Time: 55 minutes
  • Yield: 12 servings 1x


Units Scale


  • 12 eggs, separate the egg yolks and egg whites in separate bowls. Best if the egg whites are at room temperature before whipping. ONLY USE WHITES.
  • 1 3/4 cups (224g) sugar
  • 1 cup (125g) cake flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cream of tartar
  • 1/3 cup (79 ml) warm water
  • 2 teaspoons real lemon or orange extract

Blueberry Puree

  • 2 cups of fresh blueberries
  • 1 tablespoons sugar
  • 2 tablespoon of fresh lemon juice
  • 1 pint of freshly whipped cream, sweetened to taste for serving
  • 1 pint of fresh blueberries for garnish



  1. Preheat oven to 350 degrees F
  2. In a food processor spin the sugar until superfine about 2 minutes
  3. Sift half the sugar with salt and cake flour
  4. Set remaining sugar aside
  5. In a stand mixer, using a ballon whisk attachment, combine egg whites (make sure there is no trace of yolks), water, lemon or orange extract, and cream of tartar and beat on medium speed
  6. Once the mixture becomes frothy, slowly sift in the reserve sugar. Continue to beat the eggs until medium stiff peaks form.
  7. Sift the flour mixture onto the egg mixture in small amounts at a time (just enough to dust the top of the egg mixture). Using a spatula, gently fold the flour mixture into the egg mixture until incorporated (be careful to not over mix). Continue this process until all of the flour mixture has been incorporated into the egg mixture.
  8. Place the batter into an angel food cake baking pan (do NOT grease or oil the sides of the pan.
  9. Bake for 30-35 mins
  10. Cool, upside down, on a cooling rack for 1 hour before removing from pan (this keeps the cake from collapsing as it cools, allowing for a light fluffy texture)

Blueberry Puree

  1. Puree the blueberries, sugar, and lemon juice in a blender
  2. Place in a jar with a tight lid
  3. Save in the fridge for up to 2 weeks


To serve: cut cake in thick slices. Pour blueberry sauce over cake. Add dollops of freshly whipped cream. Sprinkle with fresh blueberries.

  • Author: Elena Davis
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Italian/ French/ American
  • Cuisine: Italian/ French/ American