Description
Ina Garten’s lemon angel food cake brings elegant simplicity to classic dessert traditions. Delicate citrus notes and pillowy texture create a heavenly treat perfect for afternoon tea or special celebrations, promising pure culinary delight for those craving a light and refreshing sweet experience.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups egg whites, at room temperature (10 to 12 eggs)
- 2 cups sifted superfine sugar
- 1 ⅓ cups sifted cake flour (not self-rising)
Flavoring and Enhancers:
- 1 ½ teaspoons grated lemon zest (2 lemons)
- ¾ teaspoon pure vanilla extract
- 1 ½ teaspoons cream of tartar
Seasoning:
- ¾ teaspoon kosher salt
Instructions
- Prepare the oven by heating it to 350°F (175°C), selecting an ungreased 10-inch tube pan for the angel food cake.
- Create a precise dry ingredient mixture by combining 1/2 cup superfine sugar with cake flour, meticulously sifting the combination four consecutive times to eliminate any potential lumps.
- Utilize a stand mixer with a whisk attachment to process egg whites, incorporating salt and cream of tartar, whipping at high speed until medium-firm peaks develop, typically requiring 2-3 minutes of continuous mixing.
- Transition the mixer to medium speed, gradually introducing the remaining 1 1/2 cups of sugar in a delicate, consistent stream, continuing until the mixture transforms into a lustrous, thick consistency.
- Infuse flavor by adding vanilla extract and lemon zest, blending for an additional minute to harmonize the aromatic elements.
- Employ a gentle folding technique when incorporating the flour mixture, sifting approximately one-quarter of the dry ingredients over the whipped egg whites and carefully folding with a rubber spatula to maintain the batter’s airiness.
- Transfer the gossamer-light batter into the tube pan, smoothing the surface with minimal manipulation, then bake for 35-40 minutes until the top responds with resilience when lightly touched.
- Remove from the oven and immediately invert the pan onto a cooling rack, allowing the cake to suspend and cool completely, preventing structural collapse.
- Once thoroughly cooled, delicately separate the cake from the pan’s edges using a thin knife, presenting a ethereal dessert that can be garnished with a light dusting of powdered sugar or accompanied by freshly whipped cream.
Notes
- Precision in whipping egg whites transforms this classic dessert into a cloud-like masterpiece of culinary elegance.
- Room temperature eggs are the secret weapon for achieving maximum volume and ethereal lightness.
- Sifting flour multiple times ensures an impossibly smooth texture that melts on your tongue.
- Gentle folding techniques protect the delicate air bubbles that give the cake its signature airy structure.
- A tube pan acts like a magical support system, allowing the cake to rise to spectacular heights during baking.
- Cooling the cake upside down prevents deflation, preserving its stunning height and delicate crumb.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 186
- Sugar: 24 g
- Sodium: 60 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 0 mg