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Homemade Angel Food Cake

If you’ve never made an angel food cake, you have to try it as it tastes so great! Despite the fact that this recipe calls for 12 egg whites and you have to pull out the mixer, it’s all worth it! I made this cake for my husband’s birthday earlier this week (it’s his all time favorite dessert!); and as fate would have it, I also scored my cake pan for just $1.74 at the thrift store this week.

Homemade Angel Food Cake

(Recipe from Food.com)


1 cup cake flour (or learn to make cake flour here)
3/4 cup + 2 tablespoons sugar
12 large egg whites, room temperature
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
3/4 cup sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract

*You’ll also need a two piece angel food cake pan.

How to make an angel food cake Hip2Save


Preheat oven to 375 degrees. Separate your egg whites – eggs must be room temperature (and take care not to get any yoke mixed in with the egg whites). Sift the cake flour and 3/4 cup + 2 Tbsp sugar and set aside. Combine the extracts in a measuring cup and set aside. Beat egg whites, cream of tartar and salt until it forms peaks. Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form. Switch mixer to low and slowly mix in flour mixture and extracts. Make sure to fold in sides and bottom of the mixing bowl. Spoon into a two piece angel food cake pan. Run a knife through batter to get out any air bubbles before baking.

Do not grease the pan. Bake 30-35 minutes, until it springs back when lightly touched. Place pan upside down to cool. When cool carefully cut around sides and bottom to get it out of pan.

Serve the cake with some fresh strawberries and whipped cream if desired! For a different variation, I sometimes serve angel food cake kabobs with cut up pieces of cake and strawberries. Melt some hazelnut spread in the microwave for a few seconds and drizzle with a spoon. This is a great party dessert! Enjoy 🙂

angel food kabobs hip2saveWritten by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s recipes created just for Hip2Save, click here.

Join The Discussion

Comments 99

  1. CW

    Suggestions on what to do with the leftover 12 egg yolks?

    • Nikki

      Aldi has a dozen eggs for less than $1. I would say just throw them away. This is a pretty cheap homemade recipe with ingredients you probably already have.

      • Karen

        Regardless of price, that is still a waste of perfectly good food.

        • Christine

          I agree. When there are children out there starving I don’t feel comfortable throwing out 12 eggs for no reason. I know I’ve made stuff with just yolks but I’m drawing a blank.

          • Nikki

            I don’t see what the big deal is. You used what you needed to of the egg. Why make more work for yourself trying to find another recipe to use 12 egg yolks with?

        • Nikki

          I guess you can buy egg whites then, Karen, and use the yolks when you need whole eggs in the next week if saving food is the goal.

        • meg

          Then by all means don’t make this recipe. Once again its all negative. U don’t like the recipe then just move on. Thanks for the recipe and all your hard work for making this site fabulous!

          • Lina (Hip's Modern Martha)

            Thanks Meg!

          • Em

            She didn’t complain about the recipe. My gosh.

          • CW

            Exactly- I wasn’t complaining about the recipe. I was simply asking if anyone had any ideas to use the 12 yolks. As others mentioned, I hate to waste food and throwing 12 yolks away is kind of wasting a lot. Given the cost of just buying egg whites, it makes it cheaper just to buy it in the store (as others also mentioned). Chill out please it wasn’t negative it was looking for a way to use all parts of the eggs.

          • Tammy

            Thanks Meg.
            It looks like your the smart one in this group.
            You don’t like it people
            Don’t make it.

      • Paula

        Egg noodles, my family likes them with pot roast or chicken. Pudding, or cream pie. I freeze egg whites until I have enough for a cake

    • Karen

      That was my question as well! Those would be some thick scrambled eggs haha

    • Jo

      I have a pound cake recipe at home that uses just egg yolks. In the cookbook it follows the recipe for an angel food cake so that you don’t waste the yolks. I can post it later if anybody is interested.

      • Allie R

        That sounds good.

      • CW

        Thank you Jo! Please post it! I am very interested!! 🙂

        • Jo

          Gold Bake
          12 egg yolks
          2 c sugar
          3 c flour
          1 c hot water
          1/4 tsp salt
          4 tsp baking powder

          Beat egg yolks in sugar. Sift flour, salt and baking powder together. Add hot water to beaten eggs and sugar, then add flour mixture. Bake in 10 in round pan at 350 degrees. There is no time listed on recipe–sorry.

    • Christi

      you can keep the yolks in a resealable container for a couple days. I will use them to make pudding, add a couple extra to our scrambled eggs in the morning, stir it into our dry dog food (makes for a shiny coat!), or look for other favorite recipes that only call for egg yolks.

      • Lorissa

        I totally agree! I’ve needed just the whites for other recipes and those are the days that it’s my dog’s lucky day as I fry up the yolk and toss (when cooled) in his bowl. For something that requires this many though, I would probably add a couple to our scrambled eggs.

    • Denise

      I would scramble the egg yolks together, put them in a large frying pan, and add a sheet of seaweed to it and “roll” the mixture as it cooks. My kids love it with rice as a side dish.

    • Sara


    • Riya

      Just dip the chicken or fish in the beaten egg yolks and breadcrumps and fry it . Nuggets are ready . That is what I did last time when I made this cake. Dont forget to add your own spices to recipe

    • Michelle

      carbonara then next morning! pancetta or bacon with or without any combo of mushrooms, chicken…aritchokes.

    • Rae

      use some for home made mayo

    • k3llyb

      creme brulee! And it’s only a few ingredients you probably already have

      • Krys

        Yes! Now i have something to do with all my egg whites when i use the yolks for Creme Brulee! Desert Buffet 😀

    • Erin

      Great ideas here! Love the noodle and custard ideas. I’d probably freeze the yolks. You have to beat every four yolks with 1/8 tsp. salt, though, or else they’ll become a big, clumpy mess when they thaw.

    • Crystal

      Freeze them in ice cube trays till firm then put in ziplock bag and use as needed.

    • mariel

      You could also make a custard!
      As always, Linas food looks beautiful.my mouth is watering.
      here in DC eggs don’t come cheap and this family of 3 can’t use 12 yolks so this one probably won’t make it to the recipe box.

    • Alison

      The recipes I use to make meatloaf and also meatballs call for 2 egg yolks. Heck, it’s a start on the dozen!

    • Tilla Ham

      yolks make great homemade noodles (I don’t eat pasta though) but since the yolk is the “unhealthy” part of the egg and many people don’t eat them, I wouldn’t feel bad throwing them away. I’m normally not a food “waster” but in this case unless you have something else to do with them seems silly to keep them. I do not recommend feeding raw eggs to your pets, they can get ill from them as well.

    • amy

      Lava cakes, custards, homemade pudding, etc are all great recipes for the yolks although you may want to separate them into groups of three or four for those recipes.

    • Kitty

      I hate wasting too. Pound cake is perfect to use those egg yolks in. Anyway, i hate when pms-ing women, vulture-like, look for a comment they can twist around and complain about when its really nothing. Im sure they have no family issues with that positive attitude *SARCASM* and anyway you can use those egg yolks to dip chicken breast strips in and then roll in cracker crumbs…then fry. Super delicious!!!

    • Jenn

      Give some to the dog and throw the rest outside for the wild animals. Egg yolks aren’t that healthy for you anyway.

    • Miriam

      Silk Pie. Chocolate Silk Pie. Prepare a 9″ graham cracker crust. Whisk 12 oz (1 can) of evaporated milk and 2 egg yolks. Heat them in a pot over medium low heat to heat them but not boil. Let the mixture thicken. This shouldn’t take more than 10 min. Take the pot off the heat and add 2 cups of milk chocolate and stir until smooth. Pour into the crust and set in the refrigerator for 3 hours. Enjoy.

    • Michele

      Make homemade ice cream!!

    • Jan

      Creme brulee ♡

  2. Tilla Ham

    pay 3.99 at safeway bakery, done, nailed it lol

    • Cari

      Glad someone else thinks like me!

    • Nikki

      I gave up making homemade angel food cake after the last 2 times I messed it up and I even have the correct pan. I think most of these ingredients though most people already have so it’s not a bad idea for a cost saving blog.

    • Amanda

      Haha, was just coming to say the same thing! Our grocery store had them for 2.99…totally worth it to me!

    • Erin

      I second that! Or buy a box mix! I’m all for do-it-yourself and made-from-scratch, but when I see recipes that call for a dozen eggs, a pound of butter, and the like, I don’t even bother. It’s all good because those recipes are usually for delicious, delicious desserts that we don’t need! 😉

      • Lina (Hip's Modern Martha)

        For me, making a special cake to celebrate a birthday for someone you love is always worth it 🙂 Plus AFC has no butter.

      • meg

        Erin…you obviously didn’t read the recipe..there is no butter. And if u think that anything boxed is better..you should take the time to read the ingredients. I just do not understand all the rude comments everytime lina posts a recipe! For petes sake! There has been some that just don’t appeal to me but I don’t leave rude comments. I just move on. Like an adult.

        • ddunnal

          You missed her point, she was generalizing.

    • mariel

      These photos have me craving angel food cake so badly, I was thinking the same thing- strawberries are part of $5 friday in my region too! woohoo!

      • Tilla Ham

        yum i’ll be looking for those strawberries too and the safeway bakery angel food cake best I’ve ever had

  3. Cari

    I always buy them in the bakery because I hate that it takes that many eggs. The local grocery store has them for $2.98 and they are really good. Cheaper than I could make them for.

  4. Nikki

    I am 6 months pregnant and I really want strawberry shortcake now after seeing this!

    • J

      I’m 5 mon the pregnant and this made me think of pound cake..which I now want lol.

  5. Heather

    Anyone know of a good sugar substitute for this recipe? I am looking to make a sugar-free cake for my son’s 1st birthday.

    • Pharmchick

      Stevia is great to use! And it’s all natural too so no need to use chemical sweeteners like equal splenda etc. Though its stronger then regular sugar and the liquid and powder forms are different so if say experiment to get to your level of aweetness.

    • Lana

      I would not sub out the sugar in this recipe as it would most likely fail.

  6. Amy

    thank u for shareing Lina

    • Lina (Hip's Modern Martha)

      You’re welcome! Enjoy 🙂

  7. Jo

    I know I have a recipe book at home that has an angel food cake recipe followed by a pound cake recipe that uses the yolks left over from the angel food cake. I will try and remember to post it if anybody is interested.

    • Allie R

      I’m interested so please do. Thanks!

    • ddunnal

      Yes please!

  8. Sara

    This brings bacy memories. I still to this day make angel food cake (like grandma) with a caramel icing. Then with the yolks make noodles. After I cut them they lay on the table until dry. I cut thin and it doesn’t take long. Then make chicken and noodles for dinner. Yum.

    • Erin

      Sweet! I LOVE homemade noodles.

    • Lina (Hip's Modern Martha)

      I love making homemade noodles too and they are so easy and good! 🙂

  9. lisa

    Great idea about the kabobs. How long ahead can you make them?

    • Lina (Hip's Modern Martha)

      You could compile them about a day or so before I think and cover with plastic wrap to keep cake from drying out. I’d do the chocolate right before serving 🙂

  10. jennifer

    The pictures look so good. I bet it tastes so good since it fresh. As for the leftover yolks you could make a custard.

    • Lina (Hip's Modern Martha)

      Yes that’s what we are doing today! It was my mother in law’s idea!

  11. jennifer

    Use egg yolks to make custard ice cream to serve with angel food cake.Then put warm fudge and strawberries on top. Can you tell I’m on a diet? Lol

  12. Anita

    Freeze the egg yolks. I have a recipe for lemon curd or hollandaise sauce that uses just egg yolks. When I make either of those recipes, I freeze the whites to make divinity at Christmas. Of course, now I know I can save them and make Angel food cake instead.

  13. jennifer

    Egg yolks will keep if sealed well a few days in the fridge so its no biggie.

  14. Kerry

    There is no way to compare homemade angel food cake with store bought. They taste nothing alike. Please try the homemade version at least once so you know the difference. I use the extra egg yolks to make pasta dough or the yellow/pound cake someone else mentioned. You can also google “how to use extra yolks from angel food cake” and a ton of recipes pop up. The other option is just to purchase a carton of egg whites and not have to worry about it.

    • MJ

      ^^ This x 1000. Homemade trumps store bought every time. There really is no taste comparison. 🙂 Frosting is the one that really gets me. That stuff in the can?? No way.

      • kake

        I totally agree with you.

    • Lina (Hip's Modern Martha)

      I totally agree! We could tell the difference and I but store bought usually 🙂

    • nel

      I agree and was totally shocked how different they are. I normally use a box mix (1 step) because I like to be able to do the WW recipe with a can of crushed pineapple if I need a quick dessert to bring somewhere but homemade is nothing like what you purchase in a box or at the store. This is a great time of year to try making one too because humidity can really affect this kind of cake.

  15. justme

    The kabobs are beautiful and I’m seriously contemplating making this today! Thanks for sharing.

  16. jennifer e

    ooh! this is perfect for when i make flan since that recipe calls for 12 egg YOLKS. i’ll have to try it out then. no wasted eggs! 🙂

    • Lolita

      I was thinking flan too! Double dessert, yum!!!

  17. Lena

    Does anybody have a eggless angel food cake recipe? Would luv to make one but my lil one is allergic to eggs. Thanks.

  18. Lisa

    Thanks for all the wonderful recipes!

    • Lina (Hip's Modern Martha)

      You’re welcome!

  19. Zosia

    You can maybe add 2 extra eggs to yolks, asparagus or spinach and make an omlet for breakfast – with all this pics got so hungry 🙂
    Looks sooooo good Lina, thanks!

    • Lina (Hip's Modern Martha)

      Great idea, Thanks!

  20. terri

    Lina, thank you for all the recipes. My husbands favorite cake is Angel Food. I appreciate when you make things from scratch because there are less harmful ingredients. I know the boxed version is cheaper, but I understand the time and work involved in making your own food, the process itself, is part of healthier eating. I buy organic eggs so this would be pricey for me, but I know it is worth it..healthier and overall better.

  21. Tammy CPA

    Make hollandaise sauce with a few yolks.

  22. Love me some AFC

    Would I be able to cut the recipe in half and use a loaf pan..or another type of pan? I don’t have a cake pan. I have a spring foam pan…I’m a newbie to the baking world

  23. Elaine

    Thank you very much for sharing this recipe. I made them last night! Substituted vanilla for creamy pandan flavour and it’s wonderful! The yolks I made dulce de leche flavoured creme caramel. Two yummy treats made. 🙂

  24. Theismann

    Has anyone ever tried making this with egg whites from a carton?

  25. Shannon

    For those who want a use for the egg yolks, here’s some suggestions:

    Carbonara pasta
    scramble and put over hot rice
    make a yellow cake or cupcakes
    stove top mac and cheese or alfredo sauce

  26. Darlene Deslauriers

    Google like I do. Is’t there a pound cake or make lemon chicken orzo. Or add little yolks to the scrambled eggs. Or make up home made pancake mix and throw in a few extra yolks or just use the yolks.

  27. Chrissy

    I just made this yesterday and it turned out awesome!! Thanks for the recipe. I definitely will be making it again. It was also easier to make than I thought it would be. As for the egg yolks, I froze mine till I could try that yellow pound cake some time.

    • Lina (Hip's Modern Martha)

      How great! Thanks for sharing 😀

  28. PCMW

    this has to be the BEST ANGEL FOOD CAKE I have ever eaten! Perfect!!!

    • Lina (Hip's Modern Martha)

      I am so glad! Hooray 😀 thanks for sharing!

  29. Cindy

    I just took this cake out of the oven -and hope to send to one of my sons for his birthday! (FL to WA) I’d appreciate any thoughts on whether this type of cake would ship well-and any suggestions for wrapping/packaging would be especially welcome!

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