Name: Angel Food Cake
Yield: 1 cake, 10 inches (25 cm) in diameter
Ingredients: 1 teaspoon (2 g) cream of tartar; 4 ounces (115 g) cake flour, sifted; Grated zest of 1 lemon; Pinch of salt; 12 egg whites (1½ cups/360 ml); 12 ounces (370 g) granulated sugar; 2 teaspoons (10 ml) vanilla extract; 2 teaspoons (10 ml) lemon juice

Preparation info

1
cake, 10 inches in diameter

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Due to the tender and light structure of this cake, it is of the utmost importance that the ingredients are measured precisely and the directions followed exactly. It is also essential to use a tube pan to produce the traditional look and light composition. (You can bake angel food cake in 2 regular cake pans, 9 inches/22.5 cm in diameter, with a fairly good result, but the cakes will not have the same airiness.) The tube pan can be false-bottomed or not, and it does not have to have legs.