Einkorn Angel Food Cake

Posted March 12, 2019 by Jennifer Schlegelmilch
Amazing the magic a little egg, einkorn flour, and sugar can create. Top this fluffly cake with some fresh berries for a fresh and delicious dessert.



  • 3/4 cup All-Purpose Einkorn Flour
  • 2 tablespoons Cornstarch
  • 1 1/4 cups Sugar
  • 12 Medium Eggwhites Room Temperature
  • 1/2 teaspoon Salt
  • 1 teaspoon Vanilla
  • 1 1/2 teaspoons Cream of Tartar


  1. Preheat oven to 325 F.  Do not grease your angel food cake pan.
  2. Put the cornstarch in a 1 cup measuring cup, and fill it the rest of the way with Einkorn All-purpose flour.  Sift the mixture 3 times.
  3. Whisk the flour mixture with 3/4 c of the sugar.  Set aside.
  4. Put the salt, vanilla extract, and the egg whites into a large bowl.  Beat the egg white mixture until slightly foamy.
  5. Sprinkle the cream of tartar on top of the egg whites, and then beat again until soft peak stage.
  6. Beat the rest of the sugar into the egg whites.
  7. Gently and gradually, fold the flour mixture into the egg whites.  Spoon the batter into the angel food cake pan.  Bake at 325 F for 40-50 minutes or until golden and springs back when touched lightly.
  8. Remove it from the oven and very gently and slowly flip it over, still in the pan, onto a cooling rack. Let it cool for about 2 hours.  Cooling it upside down keeps it from collapsing.
  9. When cool, run a butter knife around the sides and remove from the pan.
  10. Serve with whipped cream and berries or your toppings of choice.

11 thoughts on “Einkorn Angel Food Cake

  1. Ell Hawley

    I made your recipe today. Tasty! I have one question. How do we prevent the cake sticking to the pan if it’s not greased/floured? I had to cut my cake out of the pan. : 0

    1. Admin Post author

      Hi Ell, we expect that you’ll need to use a butter knife to detach it from the sides unless you have an angel food cake pan. It will not rise if you grease it. Angel food cake needs to cling to the side.

    1. Admin Post author

      Hi Helen, we have not tried that but we would love to hear how it turns out if you decide to try it!

    1. Admin Post author

      Hi CJ, we have never weighed the ingredients for this recipe. I would just make sure you fluff the flour with a whisk to make sure it isn’t packed down and then measure it. We’re hoping to eventually get weight measurements for our recipes but that represents a lot of work, so we haven’t done it yet.

  2. Rebecca T.

    I’ve made this recipe twice and both times, the cake never rises as tall as a traditional angel food cake. This last time, I was watching it in the oven and I saw it rise quite tall, and then the next I saw it fall during the cooking. Any tips you can share are much appreciated. It’s almost as if i need to double to recipe but that’s a lot of eggs!

    1. Admin Post author

      Hi Rebecca, are you opening the oven when you check? It will fall if the temp drops in the oven. So if you opened the oven door to check it or something that would cause it to fall.

  3. Jevney Barrett

    I make angel food cake all the time using the Swan flour which is definitely not healthy, from a Better Homes and Garden New Cook Book that I received in 1970. It turns out perfect but I want to use the Einkorn flour and this recipe. My question is…. I avoid products made with corn. Can I substitute cornstarch with either arrowroot or tapioca starch. The latter says it can substitute for cornstarch but Angel food cake is in it’s own special category. Thanks.

    1. Admin Post author

      Hi Jevney, we have not tried that, but it would probably work. If you do try it, we’d love to hear how it goes!


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