Angel Food Cake Recipe

Adjust the oven rack to the middle position. Preheat the oven to 325°F.

In a medium bowl, sift together the cake flour and 3/4 cup (150 grams) of the sugar. Set aside.

In a clean metal bowl of an electric stand mixer fitted with the whisk attachment, whip the room temperature egg whites on medium-low until just beginning to froth. Add the cream of tartar and salt and beat on medium speed until soft cloud-like mounds appear.

Gradually add in the remaining 3/4 cup of sugar, 1 tablespoon at a time, until all the sugar is added and the mixture is glossy with soft peaks. Add in the vanilla and lemon juice until just combined.

Sprinkle about 1/4 cup of the flour/sugar mixture over the egg white mixture. Gently fold in with a large rubber spatula. Repeat until all of the flour mixture has been gently stirred in.

Gently scrape the mixture into a 9-inch ungreased tube pan, smoothing the top with a spatula. Tap the pan against the counter to release any large air bubbles and settle the batter.

Bake until the cake is golden brown and the top springs back when firmly pressed, about 45 minutes.

If your tube pan has prongs around the rim for lifting, invert the pan onto them. Let the cake cool completely upside down, at least 2 hours. Don’t worry – it won’t fall out of the pan!

To unmold, run a plastic/silicone knife around the edge of the pan, being careful not to separate the crust. Slide the cake out of the pan and cut around the removable bottom to release. Place the cake bottom side up on a serving platter.

In the bowl of an electric stand mixer fitted with the whisk attachment, combine the cream and sugar. Whip until soft peaks form. Spread all over the top of the cake. Decorate with any garnishes.

Use a sharp serrated knife to gently cut slices. Cake should be served the day it’s made.