Ina Garten Angel Food Cake Recipe
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!
Servings: 8
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
Instructions
- 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.
- 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.
- 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.
- Add the vanilla extract and lemon zest.
- Whisk until incorporated, about 1 more minute.
- 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.
- Pour the batter evenly into an ungreased 10-inch tube pan.
- Smooth the top with a spatula.
- 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.