Angel Food Cake
From Ina Garten
Serves 8-12
Angel food cake is my dad’s favorite kind of cake. Since it contains no egg yolks or butter, he basically considers it a health food, and will gladly eat it for breakfast. It’s a perfect summer cake, with fresh whipped cream and sliced strawberries. It’s also a great way to use up all those egg whites that are leftover from making ice cream!
2 cups sifted superfine sugar, divided*
1 1/3 cups sifted cake flour
1 1/2 cups egg whites, at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon pure vanilla extract
1 1/2 teaspoons grated lemon zest (2 lemons)
1 pint strawberries
2 teaspoons sugar
whipped cream, to serve
*Make superfine sugar by blending granulated sugar in food processor until fine.
Mix together 1/2 cup of superfine sugar with the cake flour. Sift together 4 times and set aside.
In the bowl of an electric mixer, combine egg whites, salt, and cream of tartar. Beat with a whisk attachment on high until medium-firm peaks form, about 1 minute. Reduce speed to medium, and gently sprinkle the remaining 1 1/2 cups of superfine sugar over the beaten egg whites. Continue whisking for a few minutes more until thick and shiny. Add in vanilla and lemon zest and whisk until very thick, about 1 more minute. Sift about a quarter of the flour mixture over the egg whites and gently fold it into the batter with a rubber spatula. Add the remaining flour by fourths, sifting and folding until completely incorporated.
Pour batter into an ungreased 10-inch tube pan. Smooth the top and bake for 35 to 40 minutes, until the cake springs back to the touch. After removing the cake from oven, immediately turn upside down and let rest over a bottle so that there is room for the air to evenly circulate around the cake. Let cool completely.
Serve cake with sliced strawberries and whipped cream.
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