New This Month

Classic Angel Food Cake with Lemon Cream

  • Servings: 12


  • 1 cup sifted cake flour
  • 1 1/2 cups superfine sugar
  • 1 3/4 cups large egg whites (about 14), at room temperature
  • 1 tablespoon warm water
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cream of tartar
  • 2 teaspoons vanilla extract
  • Lemon Cream
  • Freshly grated lemon zest, for garnish


  1. Preheat the oven to 350 degrees.

  2. With a fine sieve, sift together flour and 3/4 cup of the sugar four times.

  3. In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.

  4. Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.

  5. Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.

  6. Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour. Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake. Place on a plate, bottom side up; cover with plastic wrap until ready to use.

  7. Spread cake with lemon cream to cover completely. Garnish with lemon zest and serve immediately or chill up to 2 hours in advance.

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