Making Angel Food Cake from scratch is easier than you think. This recipe comes out perfectly fluffy every time! The hardest part is waiting for it to cool!
In a medium mixing bowl, combine 3/4 cup + 2 tablespoons sugar, flour, cornstarch, and salt together. Set aside.
Using a stand mixer (or hand mixer with a large bowl), beat the egg whites, water, vanilla, and cream of tartar on high speed.
After 2 minutes, reduce speed to medium and slowly add the remaining 3/4 cup + 2 tablespoons sugar to the egg whites while the mixer beats continuously. Once you have achieved medium peaks turn off the mixer.
Sprinkle enough of the flour mixture to dust the top of the egg whites. Use a rubber spatula to gently fold in the flour mixture until it's almost fully incorporated.
Repeat until flour mixture is folded into egg whites. You'll need to work in 3 to 4 batches while mixing in the flour in as few folds as possible.
Gently spoon the cake batter into an ungreased tube pan. Do not tap the tap on your counter to settle it. You want all the air you beat into the egg whites. Use the back of a spoon to gently spread the cake batter to the edges of the pan and create an even surface.
Bake for 35 minutes. DO NOT open the oven at any point while the cake is still baking! Check that the cake is done by inserting a wooden skewer into the cake halfway between the middle tube and the outer wall. If it comes out clean your cake is ready.
Cool cake upside down in tube pan for at least an hour. Cooling it upside down keeps the cake from squishing itself as it rests.
Once the cake has cooled, run a knife around the outer wall of the pan to release the cake. Use the tube to pull the cake from the outer pan. Then run your knife around the center tube and under the cake to finish releasing it.
Turn the cake upside down onto a cake plate or serving platter. Cut into 10 slices and garnish with whipped cream and strawberries if desired.
Optional: Coat the angel food cake with a can of vanilla frosting. Make ALL the frosting fit... by any means necessary.
Notes
Originally this recipe was made with 1 cup of cake flour instead of all-purpose flour + cornstarch. I never keep cake flour on hand so this works out better for me. You can use whichever option you like.