Angel Food Cake

Ingredients

• 1 1/4 cups (295 ml) egg whites at room temperature (from about 9 or 10 large eggs)
• 1 1/2 cups (294 gr) granulated sugar or caster sugar (separated)
• 1 cup (112 gr) cake flour (see notes for substitution)
• 1 tsp lemon zest (optional)
• 1/4 tsp kosher salt
• 1/2 TBSP cream of tartar (or lemon juice or white vinegar)

Instructions

1. 1

   For the Cake Prep: At least 30 minutes...: For the Cake Prep: At least 30 minutes before baking, allow your eggs to come to room temperature and separate the whites from the yolks. Measure out the rest of your ingredients. 1/2 of the sugar will be going into the egg whites and 1/2 will be going into the dry ingredients so I like to measure the sugar out in two portions. Also, preheat your oven to 350 F (177 C).

2. 2

   Combine Dry Ingredients: In a medium bowl, whisk...: Combine Dry Ingredients: In a medium bowl, whisk together your cake flour with half of the sugar, and the kosher salt.

3. 3

   Beat Egg Whites to Soft Peaks: Place all...: Beat Egg Whites to Soft Peaks: Place all of the egg whites in a very clean large bowl (if there is oil present in the bowl the egg whites might not whip up) or the bowl of a stand mixer fit with a whisk attachment. Use the hand mixer or stand mixer to beat the egg whites on high speed for about 30 seconds until frothy. Add the cream of tartar (or lemon juice or vinegar) into the egg whites and continue beating on high speed for about 1 minute until the whites begin gaining volume.

4. 4

   Create the Meringue: Start adding the other half...: Create the Meringue: Start adding the other half of the sugar to the egg whites a spoonful at a time while beating at medium/low speed. Once all the sugar is added, you can increase the speed and whip the whites to stiff peaks. They should look glossy and stand tall. Check the progress periodically because if you whip too far the whites will look dry and crumbly. If they get to this point you will have to start over. Add the optional lemon zest once the meringue is at medium to stiff peaks.

5. 5

   Fold in the Dry Ingredients: Lightly sprinkle or...: Fold in the Dry Ingredients: Lightly sprinkle or sift the dry ingredients over the egg whites. Using a rubber spatula, begin folding the dry ingredients into the egg whites. This should only take about 15-20 seconds and be gentle so that you do not deflate the whites (you can watch the video in the post to see the proper technique).

6. 6

   Bake: Gently and evenly, pour the batter into...: Bake: Gently and evenly, pour the batter into an ungreased 9" or 10" tube pan. Bake at 350 F for 30-35 minutes until a tester comes out clean from the center. Do not open the oven during the first 30 minutes of baking or the cake may fall.

7. 7

   Cool: Holding onto the tube part of the...: Cool: Holding onto the tube part of the pan, carefully turn the pan upside down and place on a stable surface to cool. Once the cake is completely cooled, turn right side up and remove from the pan.

8. 8

   Note: Like all sponge cakes, it will taste...: Note: Like all sponge cakes, it will taste eggy if served while still warm. Allow the cake to cool completely before serving. To store, wrap the completely cooled cake well with plastic wrap and keep under refrigeration for up to 1 week. It is best eaten within the first few days.