Light and Fluffy Freshly Milled Angel Food Cake

Angel food cake has this magical way of feeling like a cloud you can eat. The moment you slice into it, you’ll notice how airy and light it is—nothing dense or heavy here. Using freshly milled flour really elevates this classic dessert by adding a subtle, nutty depth that pre-packaged flour just can’t match. If you’ve ever hesitated to try your hand at an angel food cake, this recipe makes it approachable and rewarding. Let’s dive into why this cake might just become your new favorite fluffy indulgence.

Course Dessert

Cuisine American

Keyword angel food cake

Prep Time 20

Cook Time 40

Cooling Time 1

Total Time 2

Servings cake

Calories 1648kcal

Ingredients

12 egg whites
¼ teaspoon salt
1 ½ teaspoons cream of tartar
2 teaspoons vanilla
1 ⅓ cups sugar divided (267 grams)
1 cup plus 2 tablespoons freshly milled soft white wheat flour finely milled (129 grams)
Whipped cream for topping
Strawberries for topping

Instructions

Preheat the oven to 350 degrees F.
In the bowl of a stand mixer, add the eggs, cream of tartar, salt, and vanilla.
Begin to whisk on medium speed. When the mixture starts getting frothy, slowly pour in 1 cup of the sugar.
Turn the mixer up to high and beat until stiff peaks form.
In a separate bowl, whisk together the flour and remaining sugar.
Fold the flour and sugar into the fluffy egg whites using a spatula very carefully. Be careful not to deflate the egg whites.
Carefully pour the batter into the ungreased pan. If you grease the pan the batter will not rise properly. Use a spoon to smooth the top of the batter out.
Bake for 30-45 minutes, until the top turns golden brown.
Turn upside down over a cooling rack and allow to cool completely, 1-2 hours.
If the cake has not slid out, use a butter knife to go around the edges of the pan to release it.
Best served with whipped cream and strawberries!

Nutrition