| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 8 servings |
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)
Instructions
- 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.
Nutrition Facts
| Calories | 304 |
| Total Fat | 0 grams |
| Saturated Fat | 0 grams |
| Cholesterol | 0 milligrams |
| Sodium | 257 milligrams |
| Carbohydrates | 69 grams |
| Dietary Fiber | 1 grams |
| Sugar | 51 grams |
| Protein | 7 grams |
Reviews
A really good cake.
I’ve been using this recipe for years. The BEST angel food cake I’ve ever eaten! Incredibly light, fluffy, and citrus forward. I would give this 6-stars if I was allowed.
This recipe was wonderful. So light and fluffy. I served it with fresh sliced strawberries delicious.
Very yummy very successful angel food cake!!
I am not a baker per se, I made two mistakes, 1- not watching the video and 2-using liquid egg whites you buy in a container (I also did not read the side of the container closely). Because the egg whites are HEAT PASTEURIZED, they are NOT to be used in Angel food or bundt cakes. As a result, I did not get the rise and it was very dense with great flavor, but dense. I am going to redeem myself this week and make it the right way.
I did remake it about a week later and it was amazing. This time I did everything correctly.
Best Angel Food Cake Recipe! I used extra lemon zest and it was delightful.
My family and I loved the flavor and texture, but my cake stuck to the pan pretty badly.
I forgot to add, I use a thin, narrow bladed knife to slide around the edge of the cake pan and around the center hole, then when I push the separate bottom of the angel food cake pan up, I slide the knife around the bottom between the pan and the cake it comes out easily. If you use any other type of pan, line it with parchment paper. No greasing the pan as the cake won’t rise as well. Wonderful recipe!
Excellent recipe for those who adore lemon. I made lemon curd to go with it on the side to add more lemon flavor. One caveat on this recipe: Do NOT touch the cake to see if it springs back. It’d been many years since I made angel food, so I followed the directions and it caused the cake to begin deflating. I immediately removed it from the oven and turned it upside down, but the damage was done.
Ina’s recipes never disappoint! The cake is delicious just as it is written. The cake has a hint of lemon flavoring. The next time I make this, I may add more lemon zest only because of my personal preference for a stronger lemon flavor.