1 Video | Photo: Lemon Angel Food Cake Recipe
Ingredients
- 2 cups sifted superfine sugar, divided
- 1 1/3 cups sifted cake flour (not self-rising)
- 1 1/2 cups egg whites, at room temperature (10 to 12 eggs)
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons cream of tartar
- 3/4 teaspoon pure vanilla extract
- 1 1/2 teaspoons grated lemon zest (2 lemons)
Directions
Preheat the oven to 350 degrees F.
Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.
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By janet jean
on March 18, 2013
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Recipe seems to be very good, however, every time I have tried to make an angel food cake when I inverted the pan the cake fell out in a couple of minutes. I checked for doneness as suggested in the recipe and did not grease the pan and it was not a nonstick pan. Cake tasted good but was certainly not the correct texture. Help!
By d.rawlins
on August 16, 2012
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I am a HUGE fan of everything Ina Garten makes! I am trying to eat healthier and this was the perfect dessert to bring over to a friend's house! I also made a fresh berry compote which was the perfect compliment to the end of a perfect meal! This will be a keeper and I will take this to many a dinner with confidence!
By dumpling500
on August 16, 2012
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Being Australian i had no idea what angel food tasted like although i had heard of it before, but i needed a recipe for a friend who has a specific diet due to health reasons, meaning no dairy or saturated fats (with egg whites obviously being ok!, so thought i'd try this out and now i absolutely adore it! I followed the instructions exactly and it turned out very moist, i tried another recipe once and found it a bit dry (overcooked?. You may have to tweak the cooking times to get it just right for your oven. You can use the left over egg yolks for ice-cream or other recipes, freezing egg yolks is fine too! The only warning i have is to try and make this for a party or for an event, if it hangs around the house you may well eat the whole cake yourself in one day.....
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