Description
adapted from Stella Parks’ Bravetart: Iconic American Desserts
Ingredients
Units
Scale
Ingredients
- 1 cup plus 2 tablespoons/ 5 ounces cake flour (sifted (seriously, sift the flour!))
- 2 cups/ 15 ounces egg white (approximately 1 dozen egg whites)
- 2 cups/15 ounces granulated sugar
- 1 tablespoon vanilla extract
- 2 tablespoons lemon juice
- 1/4 tsp kosher salt
Instructions
- Preheat the oven to 350ºF
- Sift the flour (sift it real good!)
- In the bowl of a stand mixer (or a large bowl with hand mixer) fitted with the whisk attachment, combine together the egg whites, sugar and vanilla
- Whip on low speed, about 1 minute.
- Increase the speed to medium low and whip for 3-4 more minutes. The egg whites should look really dense.
- Add the lemon juice followed by the salt.
- Mix on medium for 3 more minutes.
- Increase the speed yet again to high and whip for 3 minutes.
- After the last three minutes the egg whites should be at “soft peaks” : the egg whites runs slowly of the whisk, but still retains some body.
- Remove the bowl from the stand mixer. Sprinkle in the flour evenly over the mixer. Stir gently with a flexible spatula to dissolve the flour and then switch to a folding method. Fold the eggs whites and flour together until the no flour remains.
- Pour the batter into a 10 inch tube pan.
- Bake for 45-48 minutes, until the cake has a golden crust and has risen to the rim of the pan.
- Cool inverted immediately. If your cake pan has stilts, use them, otherwise get creative. Cool upside down for 2 hours until no warmth remains.
- After the two hours is up, turn the cake right side up and loosen the cake from the pan. Invert onto a serving plate. Cut with a serrated knife.
- Serve topped with fresh berries and whipped cream.
- The angel food cake wrapped in plastic wrap can last for 1 week at room temperature.