Mohamed Shili This delicate Lemon Angel Food Cake by Ina Garten is prepared using cake flour, superfine sugar, egg whites, cream of tartar, and lemon zest. This Lemon Angel Food Cake recipe is a dessert that takes about 55 minutes to prepare and can serve up to 8 people.
What Is Angel Food Cake
Angel Food Cake is a type of cake made primarily with egg whites, sugar, and cake flour. What makes Angel Food Cake special compared to regular cake is its light and airy texture, achieved by whipping egg whites to create a foam that lifts the cake as it bakes.
Ina Garten Lemon Angel Food Cake Ingredients
- 2 cups sifted superfine sugar
- 1 1/3 cups sifted cake flour (not self-rising)
- 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)
How To Make Ina Garten Lemon Angel Food Cake
- Preheat Your Oven: Start by preheating your oven to 350°F. You’ll need a 10-inch tube pan, but don’t grease it—angel food cakes climb the sides as they bake!
- Mix Your Dry Ingredients: Grab a medium bowl and whisk together 1/2 cup of the superfine sugar and all of the cake flour. To make sure it’s extra fine and lump-free, sift this mixture not once, not twice, but four times. Yes, four—trust me, it makes a difference!
- Beat Those Egg Whites: In your mixer with a whisk attachment, add the egg whites, salt, and cream of tartar. Crank it up to high speed and let it rip until you see medium-firm peaks forming. This usually takes a few minutes.
- Add Sugar and Flavor: Turn down your mixer to medium speed. Slowly add in the remaining 1 1/2 cups of sugar, sprinkling it in gradually. Let the mixer do its magic until the mixture becomes thick and shiny, then throw in the vanilla extract and lemon zest. Give it another whirl for about a minute to get those flavors mingling.
- Fold in Flour: This part needs a gentle touch. Sift about a quarter of your flour mixture over the whipped egg whites. Using a rubber spatula, fold it in carefully—no stirring or heavy mixing; just fold. Repeat this step until all the flour mixture is incorporated. You’re aiming for a light, airy batter.
- Bake and Cool: Pour the batter into your tube pan. Smooth out the top gently with your spatula. Pop it in the oven and bake for about 35 to 40 minutes. You’ll know it’s ready when the top springs back to a light touch. Once out of the oven, invert the pan onto a cooling rack. This upside-down trick prevents the cake from collapsing as it cools.
- Enjoy Your Cake: When it’s completely cooled, run a knife around the edges of the pan to release the cake. It’s light, it’s fluffy, and it has that zesty lemon kick—perfect with a dollop of whipped cream or a sprinkle of powdered sugar. Enjoy every heavenly bite!
Recipe Tips
- Adjust your oven rack: Position the oven rack in the lower third of your oven to promote even rising and prevent the top from browning too quickly.
- Ensure egg whites are room temperature: This helps them whip to a greater volume, which is crucial for a fluffy texture in your angel food cake.
- Do not underbeat the egg whites: Beat them until medium peaks form; this structure is key for supporting the light, airy texture of the cake.
- Fold gently but thoroughly: When incorporating the flour mixture, fold gently to avoid deflating the batter while ensuring no flour pockets remain.
How To Serve With Angel Food Cake
Serve your Lemon Angel Food Cake with raspberry coulis, mint-infused whipped cream, a scoop of lavender honey ice cream, a drizzle of elderflower syrup, and candied lemon slices.
You can also pair it with pink peppercorn meringues, rose petal gelato for a unique twist that’s sure to impress.
How To Store Angel Food Cake
To Refrigerate: Keep the Lemon Angel Food Cake in an airtight container to prevent it from absorbing fridge odors and drying out. It should stay fresh for up to 5 days if stored properly.
To Freeze: Wrap the cake tightly in plastic wrap, then again in foil to protect it from freezer burn. This way, it can be stored for up to 3 months. Thaw overnight in the refrigerator before serving to maintain its texture.
Frequently Asked Questions
Can I Use Regular Flour Instead of Cake Flour?
No, regular flour should not replace cake flour in this recipe. Cake flour has a lower protein content, which is crucial for achieving the light, airy texture of an angel food cake. Using all-purpose flour would result in a denser and tougher cake.
How Do I Know When the Cake Is Properly Baked?
The cake is properly baked when it springs back to the touch and has a golden brown color. An undercooked angel food cake will collapse, so make sure it’s fully set before removing it from the oven.
Ina Garten Lemon Angel Food Cake Nutrition Facts
- Calories: 304
- Total Fat: 0 grams
- Saturated Fat: 0 grams
- Cholesterol: 0 milligrams
- Sodium: 257 milligrams
- Carbohydrates: 69 grams
- Dietary Fiber: 1 grams
- Protein: 7 grams
- Sugar: 51 grams
Try More Ina Garten Cake Recipes:
Ina Garten Lemon Angel Food Cake
Description
This delicate Lemon Angel Food Cake by Ina Garten is prepared using cake flour, superfine sugar, egg whites, cream of tartar, and lemon zest. This Lemon Angel Food Cake recipe is a dessert that takes about 55 minutes to prepare and can serve up to 8 people.
Ina Garten Lemon Angel Food Cake Ingredients
How To Make Ina Garten Lemon Angel Food Cake
- Preheat Your Oven: Start by preheating your oven to 350°F. You’ll need a 10-inch tube pan, but don’t grease it—angel food cakes climb the sides as they bake!
- Mix Your Dry Ingredients: Grab a medium bowl and whisk together 1/2 cup of the superfine sugar and all of the cake flour. To make sure it’s extra fine and lump-free, sift this mixture not once, not twice, but four times. Yes, four—trust me, it makes a difference!
- Beat Those Egg Whites: In your mixer with a whisk attachment, add the egg whites, salt, and cream of tartar. Crank it up to high speed and let it rip until you see medium-firm peaks forming. This usually takes a few minutes.
- Add Sugar and Flavor: Turn down your mixer to medium speed. Slowly add in the remaining 1 1/2 cups of sugar, sprinkling it in gradually. Let the mixer do its magic until the mixture becomes thick and shiny, then throw in the vanilla extract and lemon zest. Give it another whirl for about a minute to get those flavors mingling.
- Fold in Flour: This part needs a gentle touch. Sift about a quarter of your flour mixture over the whipped egg whites. Using a rubber spatula, fold it in carefully—no stirring or heavy mixing; just fold. Repeat this step until all the flour mixture is incorporated. You’re aiming for a light, airy batter.
- Bake and Cool: Pour the batter into your tube pan. Smooth out the top gently with your spatula. Pop it in the oven and bake for about 35 to 40 minutes. You’ll know it’s ready when the top springs back to a light touch. Once out of the oven, invert the pan onto a cooling rack. This upside-down trick prevents the cake from collapsing as it cools.
- Enjoy Your Cake: When it’s completely cooled, run a knife around the edges of the pan to release the cake. It’s light, it’s fluffy, and it has that zesty lemon kick—perfect with a dollop of whipped cream or a sprinkle of powdered sugar. Enjoy every heavenly bite!
