Angel food cake is a slightly delicate dessert to make, but don’t be intimidated. Practice makes perfect. Still, even imperfect angel food cake rarely disappoints!
Preheat oven to 350°F.
Place the egg whites in large mixing bowl. Make sure they’re at room temperature as they’ll whip much better than if they’re cold.
With an electric mixer, using the whisk attachment if you have one, beat the egg whites on medium-high speed about 1-2 minutes.
Add the cream of tartar and salt and mix an additional 2-3 minutes. Gradually add the sugar until the egg whites form stiff peaks.
Sift in the cake flour and add the vanilla extract and lemon zest. Carefully fold these ingredients into the egg whites.
Pour the mixture into an ungreased 10-inch angel food cake (tube) pan, or you can prepare the mixture as 12 cupcakes, if desired. Bake 35-40 minutes; the bake time will be less if you’re making cupcakes.
Nutrition facts per serve
Makes 12 serves
|Total Fat||0.2 g|
|- Saturated Fat||0 g|
|Total Carbohydrate||34.4 g|
|- Dietary Fiber||0.2 g|
|- Total Sugars||25.3 g|
|-- Added Sugars||0 g|