Angel Food Cake with Blueberry Sauce

Angel Food Cake with Blueberry Sauce

My husband has been asking for an Angel Food Cake like his mom used to make since we started dating. With excellent intentions I purchased a round tube pan and diligently researched recipes. This good-intentioned tube pan has languished in the back of my kitchen cabinet for 4 years (okay, fine, maybe a smidge over 4 years).

Angel Food Cake with Blueberry Sauce

 It must be said, by way of explanation, that as I read up on how to properly make an Angel Food Cake, I started to get a little scared. What if my cake in no way, shape or form measures up to his memory of his mother’s? I seriously considered making it in secret so that if it was an epic fail, I could hide the evidence!

Angel Food Cake with Blueberry Sauce

Cookbooks’, chefs’ and bloggers’ admonishments of: don’t over whip the egg whites; don’t under whip the egg whites; don’t fold in the flour too aggressively; don’t open the oven door prematurely or your cake will fall; don’t over bake; don’t under bake overwhelmed me. The more I read the further back in the cabinet went the round tube pan until yesterday when I decided to tie on my big-girl apron and tackle the challenge.

Angel Food Cake with Blueberry Sauce

Look at that beautiful cake!

Let me be the first to tell you that Angel Food Cake should not be that daunting. You’ve totally got this! Mine was perfectly browned on the top and moist throughout the whole cake.

The flavor was light, sweet and delicate.

Angel Food Cake with Blueberry Sauce

Oh! And it’s fat free! (Read: guilt free!) If the Wedding Fairy were still around (tear), she would totally approve!

Angel Food Cake with Blueberry Sauce

I am no connoisseur but my husband is and he said that it was excellent!

(High praise indeed!)

Angel Food Cake with Blueberry Sauce

As the cake cooled, I whipped up my quick Blueberry Sauce, which was excellent. The perfect balance of tart and sweet! It is also delicious on yogurt and ice cream as a nutritious snack or an easy dessert!

Angel Food Cake with Blueberry Sauce

I read countless recipes for Angel Food Cake in both my antique and modern day cookbooks before finally settling on one from Betty Crocker’s Cookbook, 1984 edition. I’ve added all the additional wisdom and tips that I gleaned from my extensive research so that your first (or next) try can be a success!

Angel Food Cake

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 70 minutes

Yield: 16 Slices

Calories per serving: Calories per Slice: 115

Fat: 0 grams!

Angel Food Cake

This Angel Food Cake is light, sweet and moist! It is naturally fat-free and easier to make than you think!


  • 1 cup cake flour
  • 1 ½ cups powdered sugar
  • 1 ½ cups egg whites (about 9-12 eggs)
  • 1 ½ teaspoons cream of tartar
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • 1 ½ teaspoons vanilla (high quality)
  • ½ teaspoon almond extract (high quality)


  1. About an hour before starting the cake, separate your egg whites from yolks. Cover the yolks with water and refrigerate for a later use. In measuring cup or small bowl let the egg whites warm to room temperature.
  2. Preheat oven to 375° and set rack to middle shelf. Some say the lowest rack is best but I think that browns the bottom to much.
  3. Sift flour and powdered sugar together 4 times and set aside.
  4. I like to measure out all my other ingredients to have them ready (mis en place) for cakes that require precise timing.
  5. Beat egg whites with cream of tartar in the bowl of a stand or hand mixer until foamy and cream of tartar has distributed evenly through out whites.
  6. Beat in sugar 2 tablespoons at a time, on high speed, until stiff and glossy. Add the extracts and salt with the last addition of sugar. Mine were slightly less stiff that true stiff peaks and the cake still turned out fabulous so don’t be too worried but ideally you should have true stiff peaks.
  7. Remove bowl from stand mixer and sprinkle flour-sugar mixture, ¼ cup at a time, over the meringue, folding it just until the flour-sugar mixture disappears.
  8. Push batter into an ungreased tube pan, 10x4 inches. Cut gently through batter with a metal spatula or gently tap on counter to settle batter.
  9. Bake until cracks feel dry and top springs back when touched lightly, 30 to 40 minutes. I removed mine when a tester inserted into one of the cracks came out with only a few clinging crumbs. The cracks did not feel completely dry at this point but I was terrified of over baking!
  10. Invert pan on bottle and cool completely.
  11. To remove cake from pan, gently insert a flat metal icing spatula against the sides and carefully cut all the way around. You can use a small thin knife or a cake tester to cut around the middle tube. Gently flip cake over on a cooking rack, remove the pan and place the cake right side up with your hands. It should feel as light as air!
  12. Serve with powdered sugar, strawberries (my husband's favorite) or my fresh blueberry sauce (recipe below).

Blueberry Sauce

Yield: 2 cups

Blueberry Sauce

An easy, flavorful blueberry sauce that can be made with fresh or frozen berries. Drizzle this versatile sauce on angel food cake, yogurt, ice cream and so much more


  • 2 cups fresh or frozen blueberries
  • 1 teaspoon fresh lemon zest
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons granulated sugar
  • ½ cup water
  • ½ teaspoon cornstarch mixed with 2 teaspoons water


  1. Combine all ingredients except cornstarch mixture in a small saucepot. Bring to a boil, uncovered, over medium heat. Reduce heat to a simmer and cook for 5-10 minutes.
  2. Add cornstarch and water mixture and stir until the cornstarch is completely incorporated.
  3. Continue to simmer for 10 minutes. The sauce will continue to thicken as it cools.


Note: If you are short on time, you can add just enough water to dissolve the sugar and cook until the blueberries are warm. The sauce will not have quite the same consistancy as when cornstarch is added, but it will taste just as delicious!


  • Tina @ Tina's Chic Corner
    January 16, 2014 at 1:14 pm

    My husband does the same to me, asking me to make things that his mom made JUST like she did! Too funny. I’m happy to try but it’s a tall order. I think this looks fabulous and I’m glad your man loved it. I’ve been looking for the perfect angel food cake recipe because I’ve never made it before and have been wanting to. Thanks for sharing. 🙂

    • AmericanCooking22
      January 16, 2014 at 1:25 pm

      Thanks for stopping by! I’m glad I’m not the only one! It’s too much pressure! You should definitely try this recipe! It’s not as hard as everyone makes it out to be.

  • cyndi
    January 16, 2014 at 5:37 pm

    Wow, Lindsey that is a beautiful cake. I’m impressed. Lov, Aunt Cyndi

    • AmericanCooking22
      January 16, 2014 at 10:33 pm

      Thanks, Aunt Cyndi!

  • Jean |
    January 16, 2014 at 7:17 pm

    You did a great job! Looks perfect! I had the opposite situation when we were first married. My husband’s mother was not, shall we say, famous for her cooking. 😀

    • AmericanCooking22
      January 16, 2014 at 10:32 pm

      Haha! Thank you! I think that sounds great – you look even better in comparison and you don’t have to hear, “Are you sure you’re doing it right? Mom’s didn’t take that long to whip up.” 🙂

  • dina
    January 17, 2014 at 11:20 am

    your angel food cake looks so good!

    • AmericanCooking22
      January 17, 2014 at 1:07 pm

      Thanks, Dina!

  • Lelia
    January 17, 2014 at 6:34 pm

    Looks perfect!

    • AmericanCooking22
      January 17, 2014 at 8:03 pm

      Thanks! It was PDG! 🙂

  • Jennie
    January 18, 2014 at 3:17 am

    Looks so wonderful! Do you have any advice on how to use up the egg yolks?

    • AmericanCooking22
      January 18, 2014 at 9:39 am

      Creme brûlée! Stay posted for a recipe coming soon! Other good options are Devil’s Food Cake, pastry cream, chocolate pots de creme, creme anglaise and the list goes on! Happy baking!

  • Miss Kim @ behgopa
    January 18, 2014 at 4:40 pm

    I love angel food cake. Haven’t had any in a while, but now I am craving some. Wow delish and guilt-free!

    Lol you would be surprised at how many people can mess up with the seemingly simple art of egg beating. It’s easy when you get the hang of it. I know I’ve done my share of messing up too. Back in culinary school, the first time I’ve ever beaten egg whites, I underwhipped, so it had no volume and just became flat. I’ve also overwhipped before and it became too grainy and just not good. I think I have done my share of messing up with almost everything baking-wise at least once lol. But it helped me learn. You, on the other hand, seem like a natural!

    • AmericanCooking22
      January 19, 2014 at 12:23 pm

      {Blush} Thanks, Miss Kim! I have over whipped egg-whites before and the results were horrendous, but once was enough for me! Now I am paranoid though. I am constantly worrying that in the next 30 seconds, my egg-whites will go from perfect stiff peaks to over-whipped awful!

      Angel Food Cake is surprisingly addicting. I don’t think it counts as a health food the way my Husband and I ate this cake! (ahem: almost all in one day!)

  • Sarah O.
    January 21, 2014 at 8:04 pm

    I have never in my life craved angel food cake until this moment.

    • AmericanCooking22
      January 22, 2014 at 9:43 am

      Haha! Thanks, Sarah! I can’t say I was a believer either until I tried homemade!

  • […] I bought some time by making Angel Food Cake […]


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.