Homemade Angel Food Cake
- PREP 30min
- COOK 40min
- TOTAL 1hrs 10min
This angel food cake bakes to be super light and fluffy. We love the hint of lemon from lemon zest and the sweetness from vanilla.
You will need a 10-inch ungreased angel food cake pan for this recipe. Do not substitute a bundt pan. More tips for making this recipe are below the recipe. I recommend reading through them before you start.
You Will Need
2 cups granulated sugar (200g)
1 ⅓ cups cake flour, spooned and leveled (160g)
12 large egg whites, at room temperature, 1 ½ cups (390g)
¼ teaspoon fine sea salt
1 ½ teaspoons cream of tartar
1 ½ teaspoons vanilla extract
2 teaspoons finely grated lemon zest
Optional for serving: powdered sugar, homemade whipped cream, berry fruit salad, or fresh berries
Directions
1Prepare oven: Adjust the oven rack to the lower middle position and preheat the oven to 350°F (180°C).
2Make superfine sugar: In a food processor or blender, pulse the sugar until it’s fine. Measure out 1 ½ cups and set it aside. Leave the remaining sugar in the processor.
3Aerate the flour: Add the cake flour and salt to the remaining sugar in the food processor. Pulse 5 to 10 times until the mixture is light and powdery.
4Whip the egg whites: In a large mixing bowl with an electric hand mixer or a stand mixer with a whisk attachment, whip the egg whites and cream of tartar on medium speed until foamy (about 1 minute). Increase the speed to medium-high and slowly stream in the reserved 1 ½ cups of superfine sugar. Continue to whip until the mixture forms stiff peaks (see definition below). Add the vanilla and lemon zest and whip on low speed just until they are incorporated.
5Add the flour: Switch to a rubber spatula. Add the flour to a fine mesh strainer or sifter, then sift about one-quarter of the flour mixture over the egg whites and gently fold it in. Repeat this process three more times until all the flour is incorporated.
6Bake the cake: Spoon the batter into an ungreased 10-inch tube pan. Wiggle the pan on the counter to smooth the top. Bake for 35 to 40 minutes, or until the cake springs back when lightly touched.
7Cool the cake: Immediately remove the cake from the oven and cool it upside-down on a wire rack for 2 to 3 hours. When cool, run a thin knife around the edges to release the cake.
8Serve: Use a serrated knife to slice the cake and serve it with a dusting of powdered sugar, berries, and whipped cream.
Adam and Joanne's Tips
- Storing: Once cool, store the cake, tightly covered or in an airtight container, at room temperature for up to 2 days, or in the fridge for up to a week. For longer storage, freeze for up to 3 months. Thaw it overnight in the refrigerator and then bring it to room temperature before serving.
- Sugar: Pulsing granulated sugar makes it easier to combine with the egg whites. If you have superfine sugar, use 2 sifted cups instead.
- Measuring the flour: Too much flour makes this less airy. To ensure you have the right amount of flour, weigh it or use the spooned and level method. Fluff the flour in its container, gently scoop it into your measuring cup until slightly mounded, then level off the top with a knife for accurate measuring.
- Egg whites: Fresh, room-temperature egg whites work best. Carton egg whites may not produce as light and airy a cake.
- Angel food cake pan: Do not substitute a bundt pan for this recipe. Using angel food cake or tube pans is best to promote the cake’s light and airy rise. They often come with little feet, which makes cooling the cake upside down easier. If yours does not have feet, place the pan upside down onto a wire rack.
- Stiff peaks: When you lift the whisk out of the egg whites, the mixture should hold its shape and stand tall without falling back on itself. Also called firm peaks.
- This recipe has been inspired by Ina Garten and Cook’s Illustrated.
- The nutrition facts provided are estimates.