Angel Food Cake

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 175 C. Use a small ungreased 12-14 cm tube pan or a mini angel food cake tin. Sift the cake flour twice, then sift it once more with 35 g of the caster sugar so it will fold in easily without deflating the foam.

   35 g cake flour70 g caster sugar
2. 2

   Place the egg whites in a perfectly clean, grease-free bowl. Add the cream of tartar and salt, then whip with an electric mixer on medium speed until foamy. Increase to medium-high and gradually rain in the remaining caster sugar over 1-2 minutes. Whip to glossy medium peaks: the tip should curl over softly, not stand stiff. Beat in the vanilla extract and lemon zest just until combined.

   120 g egg whites1/4 tsp cream of tartar1 pinch fine salt70 g caster sugar1 tsp vanilla extract1 tsp lemon zest
3. 3

   Sprinkle one third of the flour-sugar mixture over the meringue and fold gently with a spatula, cutting down through the center and sweeping up from the bottom. Repeat twice more until no dry streaks remain. Fold only until incorporated; overmixing will knock out the air that gives the cake its height.

   35 g cake flour70 g caster sugar
4. 4

   Spoon the batter into the ungreased tube pan and smooth the top lightly. Run a skewer through the batter to pop any large air pockets. Bake for 20-22 minutes, until the top is golden and springs back when lightly touched, and a skewer inserted near the center comes out clean.

5. 5

   Immediately invert the pan onto its feet or over a bottle neck and cool completely for about 15 minutes. Cooling upside down prevents collapse while the structure sets.

6. 6

   Once cool, run a thin knife around the sides and center tube, wiping the blade with a trace of neutral oil if needed so it slides cleanly. Unmould carefully, slice with a serrated knife, and serve.

   a few drops for wiping the knife only, not the tin neutral oil

Origin & History

Angel food cake became popular in the United States in the 19th century, prized for its snowy white crumb and exceptionally light texture. Its rise depended on hand-whipped egg whites long before electric mixers made the cake easier to prepare at home. The classic tube pan also became closely associated with the cake because it helps the delicate batter bake evenly and climb high.