Ina Garten Angel Food Cake Recipe

Making an angel food cake can seem daunting, but Ina Garten’s recipe makes it delightful and straightforward.

This light and fluffy cake, kissed with a hint of lemon zest, is a breeze to put together.

Start by whipping those egg whites to perfection—medium-firm peaks are key.

Don’t forget to sift your dry ingredients; it genuinely makes a difference in texture.

A pinch of salt and cream of tartar will stabilize your egg whites beautifully.

And don’t worry if you haven’t got superfine sugar; a quick run through the food processor will do the trick!

How to Make Ina Garten Angel Food Cake

Ingredients

• 1 3/4 cups Sugar
• 1 cup Cake Flour
• 12 large Egg Whites (room temperature)
• 1/2 tsp Salt
• 1 1/2 tsp Cream of Tartar
• 1 tsp Vanilla Extract
• 1 1/2 tbsp Lemon Zest

Step-by-Step Instructions

Step 1:

Preheat your oven to 350°F.

Combine 1/2 cup of sugar with the cake flour.

Sift this mixture together four times and set aside.

Step 2:

Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer.

Beat on high speed until medium-firm peaks form, about 1 minute.

Step 3:

With the mixer on medium speed, add the remaining 1 1/4 cups sugar by sprinkling it over the beaten egg whites.

Continue to whisk until very thick and shiny, about 5-7 minutes.

Step 4:

Add the vanilla extract and lemon zest.

Whisk until incorporated, about 1 more minute.

Step 5:

Sift about 1/4 of the flour mixture over the egg whites.

Fold it gently into the batter, repeating until all the flour mixture is incorporated.

Step 6:

Pour the batter evenly into an ungreased 10-inch tube pan.

Smooth the top with a spatula.

Step 7:

Bake for 35-40 minutes, until the top is lightly browned and a toothpick comes out clean.

Invert the pan on a cooling rack and let the cake cool completely.

Once cooled, remove the cake from the pan and serve.

Tips and Tricks for Making This Recipe

Use Room-Temperature Eggs

Room-temperature egg whites will whip up better and provide more volume for your cake.

Sift Flour Multiple Times

Sifting the flour mixture multiple times ensures a finer, lighter texture that is key for the cake’s fluffiness.

Do Not Grease the Pan

Skipping the grease prevents the cake from deflating and helps it cling to the sides of the pan, promoting a better rise.

Invert the Pan for Cooling

Cooling the cake upside down helps prevent it from collapsing, maintaining its airy structure.

Use Fresh Lemon Zest

Using fresh lemon zest will give a brighter and more vibrant citrus flavor compared to pre-packaged zest.

Enjoy making this delightful cake!

What to Serve with Ina Garten Angel Food Cake

Sweetened Yogurt

A creamy and tangy contrast, sweetened yogurt pairs wonderfully with the delicate sweetness of angel food cake.

Flavored options like strawberry or vanilla can add a burst of flavor.

Greek yogurt, known for its rich texture, works exceptionally well.

Drizzle it over the cake or serve it on the side for a delightful treat!

Banana Roll

A banana roll adds a creamy, fruity touch that’s hard to resist.

Imagine a tender banana-flavored sponge roll filled with whipped cream or even Nutella.

When served alongside angel food cake, it adds extra depth of flavor and a tropical vibe.

Fresh Fruit Salad

Fresh fruit salad is a classic choice.

Combine seasonal fruits like berries, kiwi, and sliced peaches.

The juicy and sweet fruits enhance the light and airy texture of the cake.

Muffin Mix Waffles

Muffin mix waffles are an unexpected but delicious pairing.

Crispy on the outside and fluffy on the inside, they offer a fun twist.

Serve them with a drizzle of honey or a sprinkle of powdered sugar next to a slice of cake.

Lemon Curd

Lemon curd provides a zesty complement.

Its smooth texture and tart flavor bring out the best in the angel food cake.

Spread it on top or serve it in a small bowl on the side.

Variations and Substitutions

There are many ways you can change up Ina Garten’s angel food cake to suit your preferences!

Add Flavor with Citrus

You can add a fresh twist by incorporating lemon or orange zest into the batter.

This will give the cake a delightful citrus flavor that complements the light and airy texture beautifully.

Chocolate Lovers’ Delight

For a chocolate version, you can fold in some cocoa powder.

Mix 1/4 cup of sifted cocoa powder with the flour and sugar mixture to create a rich, chocolatey angel food cake.

Fruit Fillings

Try adding fruit fillings or toppings to your cake.

You can fold in chopped strawberries, raspberries, or blueberries into the batter for a fruity surprise.

Or simply top the cake with a mix of fresh berries and a dollop of whipped cream.

Gluten-Free Options

For those who need a gluten-free option, you can substitute the cake flour with a gluten-free flour blend.

You’ll need to find a blend specifically designed for baking cakes to maintain the correct texture and rise.

Sweet and Spicy

For a spiced version, consider adding spices like cinnamon or nutmeg.

A teaspoon of ground cinnamon or a half teaspoon of nutmeg mixed into the flour can turn your standard cake into a warm, spicy treat.

There’s no end to the possibilities you can explore when making Ina Garten’s angel food cake your own!

How to Store Leftover Ina Garten Angel Food Cake

Wrap any leftover angel food cake tightly.

Use plastic wrap or foil.

Make sure every part is covered to keep the air out.

Angel food cake can dry out quickly if exposed to air.

Freezing for Later

Slice the cake or keep it whole.

Wrap in plastic and place in a freezer bag.

Remove as much air as possible.

Storing in the Freezer

Label the bag with the date.

Stored properly, the cake can last 4-6 months in the freezer.

Put the bags in a freezer-safe container.

Fridge Storage

For short-term storage, use the refrigerator.

Wrapped cake can stay fresh for up to a week.

Again, be sure all air is kept out.

Common Mistakes to Avoid

Overbeating the Egg Whites

When beating the egg whites, it’s easy to get carried away, but you need to be cautious.

If the egg whites become too stiff, they may lose their flexibility and cause your cake to be dense.

Aim for medium-firm peaks that hold their shape without being overly dry.

Skipping the Sifting

Sifting the flour and sugar multiple times is crucial for achieving the light texture of angel food cake.

Skipping this step can result in a cake that’s heavy and uneven.

Sift at least four times to make sure everything is well-aerated and free of lumps.

Greasing the Pan

Resist the urge to grease your pan because angel food cake needs to cling to the sides to rise properly.

A greased pan can cause the cake to collapse instead of forming that beautiful, airy texture.

Use an ungreased tube pan to give your cake the support it needs.