Angel Food Cake Made With Fresh Milled Flour

Angel food cake made with fresh milled flour may sound like an intimidating task, but I promise this recipe is amazing. So, angel food cake is a special dessert for our family, it was a childhood favorite of my husband, and now my children. This recipe is a beloved recipe of my Mother In Law. For years, I said I would not be able to create this wonderful treat, but finally with her guidance and help, I am able to share this amazing FMF Angel Food Cake Recipe with you!

How To Let An Angel Food Cake Cool After Baking

Don’t Butter The Angel Food Cake Pan

Angel food cake is a pretty unique cake. I learned the hard way a few tips. So, when I made this the first time, I made the mistake of buttering my cake pan, and oh boy was that a pretty big error. Because I buttered the pan, I couldn’t let the cake cool upside down in the pan, it slipped right out. This resulted in a dense cake, although it was still delicious in flavor, and we enjoyed every last slice. I knew I had made a mistake.

Let The Cake Cool Upside Down In The Pan

So, the next time I made the cake, I did not butter the pan, and the cake stayed in the pan while cooling. But, the fun part about this cake is that it actually cools in the pan upside down. I did place a wire cooling rack underneath the pan to protect my countertop, and allow the cake to come out onto the rack on its own timing.

If the cake does not come out on its own while cool, then you may need to gently run a knife around the edge to help it release from the pan.

Ways To Serve This Fresh Milled Flour Angel Food Cake (Frosting Alternatives)

This angel food cake has always been finished with my mother-in-law’s rich almond frosting, and it’s the way she has lovingly made it for years. That frosting is part of what makes this recipe so special to our family. However, I also know that not everyone is comfortable using a raw egg yolk, so I wanted to share a few simple ways to enjoy this cake while still honoring the heart of the recipe.

• Dust with powdered sugar: This is one of the simplest ways to serve the FMF angel food cake and lets its light, airy texture shine.
• Serve with fresh fruit: Fresh berries or sliced fruit add a bright, fresh contrast to the tender cake and make it perfect for any gathering.
• Add lightly sweetened whipped cream: A dollop of homemade whipped cream, with a touch of vanilla or almond extract, keeps the flavors gentle and classic.
• Make it shortcake-style: Layer slices of the cake with fruit and whipped cream for an easy dessert that feels both nostalgic and special.

No matter how you choose to finish it, this angel food cake carries the care and tradition behind it. Whether topped with the original rich almond frosting or not, it’s a reminder that the most meaningful recipes are the ones passed down and shared with love.

Ingredients To Make Fresh Milled Flour Angel Food Cake

FMF Angel Food Cake Ingredients

• 1&1/8 cup fresh milled flour 135g (I recommend soft white, Einkorn, Barley, or Spelt for this.)
• 1&3/4 cup sugar 350g (Divided)
• 2 cups egg whites 48og (from about 15 eggs)
• 1/2 tsp salt
• 1&1/2 tsp cream of tartar
• 1&1/2 tsp vanilla extract
• 1 tsp almond extract

Rich Almond Frosting Ingredients (*Optional)

• 1/2 cup softened salted butter 113g
• 1&3/4 cup sifted powdered sugar 150g
• *Optional – 1 egg yolk (This is what makes the frosting “rich”)
• 1/2 tsp almond extract
• Up to 4 tsp whole milk to thin to desired consistency 0-20g

Instructions To Make Angel Food Cake With Fresh Milled Flour

Preparing The Ingredients

1. Firstly, mill the flour. (I recommend soft white, Einkorn, Barley, or Spelt for this.)
2. Then, divide the egg whites form the yolks into 2 separate bowls. Save one egg yolk for the Rich Almond Frosting if making. The rest of the yolks are not used in this recipe, so I recommend making pasta with the rest! HERE is my Fresh Milled Flour Pasta recipe you can use extra yolks in place of the whites.
3. You need 2 cups of egg whites only, which is usually about 15 eggs worth, but can vary depending on your egg size.

Beating The Egg Whites

1. Add the egg whites and salt to a mixing bowl, and beat until frothy. Once the mix is frothy, then add in cream of tartar.
2. Beat mixture while you slowly add in 1 cup of the sugar (200g), then add vanilla extract and the almond extract.
3. Beat mixture until stiff peaks, but stop before the mixture looks dry. It should look fluffy, stiff, and shiny.

Finishing The FMF Angel Food Cake

1. To the fresh milled flour, add the rest of the sugar (3/4 cup 150g) and mix the dry ingredients. Gently fold the dry mixture into the egg whites being careful not to deflate the mixture too much.
2. Preheat oven to 350*F.
3. Let the batter sit for 15 minutes while your oven preheats.
4. Add the batter to an angel food cake pan. Do not butter or grease the pan, you want the cake to stick in the pan as it cools. This part is kind of cool, the cake will cool upside down in the pan, to allow the air to stay in the cake so it will stay nice and fluffy.
5. Bake the cake for about 55 minutes (every oven will be a bit different), but the top should look nice and golden brown, it will rise in the pan as it bakes.
6. Once the Angel Food Cake is baked, remove it from the oven, and place the pan upside down on a wire cooling rack. Allow to cake to cool upside down in the pan. The cake will shrink a bit as it cools allowing it to come out the pan a bit easier later as well.
7. Let the cake cool completely, then if it did not come out of the pan on it’s own, then use a thin rubber spatula or knife to clear the edges of the cake from the pan, and it should slide out.

Making The Frosting – *Optional

1. Place softened butter into a clean stand mixer, and beat until it is smooth, then add the powdered sugar, egg yolk (if using), almond extract. Beat until smooth and fluffy. If the mixture seems to thick, you can thin it with a little whole milk, a tsp at a time.
2. Once the cake has cooled, then you can frost the cake and serve.
3. Lastly, enjoy!

How To Store This Fresh Milled Flour Angel Food Cake

To store this fresh milled flour angel food cake, cover and place in the fridge for up to 3 days. For longer storage, you can slice and freeze for up to 3 months.

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Fresh Milled Flour Recipe Index

Angel Food Cake Made With Fresh Milled Flour Printable Recipe

Angel Food Cake With Fresh Milled Flour

Grains In Small Places

Angel food cake made with fresh milled flour may sound like an intimidating task, but I promise this recipe is amazing. So, angel food cake is a special dessert for our family, it was a childhood favorite of my husband, and now my children. This recipe is a beloved recipe of Grandma. For years, I said I would not be able to create this wonderful treat, but finally with grandma's guidance and help, I am able to share this amazing FMF Angel Food Cake Recipe with you!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

resting time 2 hours hrs

Total Time 3 hours hrs 25 minutes mins

Course Dessert

Servings 1 angel food cake

Equipment

• 1 angel food cake pan

Ingredients

  

FMF Angel Food Cake Ingredients

• 1&1/8 cup fresh milled flour 135g I recommend soft white, Einkorn, Barley, or Spelt for this.
• 1&3/4 cup sugar 350g Divided
• 2 cups egg whites 48og from about 15 eggs
• 1/2 tsp salt
• 1&1/2 tsp cream of tartar
• 1&1/2 tsp vanilla extract
• 1 tsp almond extract

Rich Almond Frosting Ingredients (*Optional)

• 1/2 cup softened salted butter 113g
• 1&3/4 cup sifted powdered sugar 150g
• *Optional – 1 egg yolk This is what makes the frosting "rich" *See blog post for alternative frosting options.
• 1/2 tsp almond extract
• Up to 4 tsp whole milk to thin to desired consistency 0-20g

Instructions

 

Make The FMF Angel Food Cake

• Firstly, mill the flour. (I recommend soft white, Einkorn, Barley, or Spelt for this.)
• Then, divide the egg whites form the yolks into 2 separate bowls. Save one egg yolk for the Rich Almond Frosting if making. The rest of the yolks are not used in this recipe, so I recommend making pasta with the rest! Checkout the blog for my Fresh Milled Flour Pasta recipe you can use extra yolks in place of the whites.
  
• You need 2 cups of egg whites only, which is usually about 15 eggs worth, but can vary depending on your egg size.
• Add the egg whites and salt to a mixing bowl, and beat until frothy. Once the mix is frothy, then add in cream of tartar.
• Beat mixture while you slowly add in 1 cup of the sugar (200g), then add vanilla extract and the almond extract.
• Beat mixture until stiff peaks, but stop before the mixture looks dry. It should look fluffy, stiff, and shiny.
  
• To the fresh milled flour, add the rest of the sugar (3/4 cup 150g) and mix the dry ingredients. Gently fold the dry mixture into the egg whites being careful not to deflate the mixture too much.
  
• Preheat oven to 350*F.
• Let the batter sit for 15 minutes while your oven preheats.
• Add the batter to an angel food cake pan. Do not butter or grease the pan, you want the cake to stick in the pan as it cools. This part is kind of cool, the cake will cool upside down in the pan, to allow the air to stay in the cake so it will stay nice and fluffy.
  
• Bake the cake for about 55 minutes (every oven will be a bit different), but the top should look nice and golden brown, it will rise in the pan as it bakes.
• Once the Angel Food Cake is baked, remove it from the oven, and place the pan upside down on a wire cooling rack. Allow to cake to cool upside down in the pan. The cake will shrink a bit as it cools allowing it to come out the pan a bit easier later as well.
  
• Let the cake cool completely, then if it did not come out of the pan on it’s own, then use a thin rubber spatula or knife to clear the edges of the cake from the pan, and it should slide out.
  

Making The Rich Almond Frosting *Optional

• Place softened butter into a clean stand mixer, and beat until it is smooth, then add the powdered sugar, egg yolk (if using), almond extract. Beat until smooth and fluffy. If the mixture seems to thick, you can thin it with a little whole milk, a tsp at a time.
• Once the cake has cooled, then you can frost the cake and serve.
  

Notes

To store this fresh milled flour angel food cake, cover and place in the fridge for up to 3 days. For longer storage, you can slice and freeze for up to 3 months.

Keyword almond cake, angel food cake, FMF angel food cake, fresh milled flour angel food cake

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