Angel Food Cake

Light, airy, and delicate — a cake built entirely on whipped egg whites and gentle folding.

Ingredients

• 360g egg whites (about 12 eggs)

• 185g sugar (for meringue)

• 2g cream of tartar

• 114g all-purpose flour

• 185g sugar (for flour mixture)

• zest of 1 lemon

• 2 tsp lemon juice

• 1 tsp vanilla powder

Before You Start

• Bowl must be completely clean and grease-free

• No egg yolk in whites

• Do not grease the pan

• Fold gently to keep air in the batter

Method

1. Preheat oven to 175°C (350°F), then reduce to 165°C (325°F) before baking

2. In a stand mixer, whip egg whites with cream of tartar

3. Gradually add the first portion of sugar and whip to medium peaks

4. Add lemon zest, lemon juice, and vanilla

5. In a separate bowl, mix flour and remaining sugar

6. Gently fold dry ingredients into meringue in 3 additions

7. Pour batter into an ungreased tube pan

8. Smooth lightly (do not press down)

9. Bake for 40–50 minutes

10. Invert pan immediately after baking and cool completely before removing

What to Look For

• glossy, stable meringue

• light and airy batter

• cake rises tall with soft golden surface

• sponge springs back when touched

❌ Common Mistakes

• grease in bowl → egg whites won’t whip

• overmixing → dense cake

• underbaking → collapse

• removing too early → cake deflates

✨ Tip

Cool the cake upside down to maintain its height and structure.