Ingredients
For the Cake
- 1 3/4 cups granulated sugar
- 1 cup cake flour
- 1/4 teaspoon salt
- 12 large egg whites
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons lemon extract
- Zest of 1 lemon
For Serving
- Strawberry compote
- Whipped cream (optional)
Instructions
- Preheat Oven: Adjust the oven rack to the lower third position and preheat to 325°F (163°C) to prepare for baking the cake.
- Prepare Sugar: Place granulated sugar in a food processor or blender and pulse for 10-20 seconds to achieve a superfine texture. Reserve 3/4 cup of this superfine sugar in a separate bowl.
- Mix Dry Ingredients: In a medium bowl, combine the remaining 1 cup of granulated sugar, cake flour, and salt, setting them aside for later incorporation.
- Beat Egg Whites: Using a stand or handheld mixer with the paddle attachment, beat egg whites with cream of tartar on medium speed until foamy, approximately 1 minute. Gradually add the reserved superfine sugar and increase speed to high, whipping for 5-6 minutes until soft peaks form.
- Add Flavors: Gently beat in vanilla extract, lemon extract, and lemon zest until just combined to infuse the batter with aromatic flavors.
- Fold in Dry Ingredients: Sift the flour mixture into the egg whites in three additions. Carefully fold each addition into the batter using a rubber spatula to maintain the airy texture.
- Transfer to Pan: Pour the batter into an ungreased 10-inch angel food cake pan (tube pan) ensuring even distribution.
- Bake: Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Rotate the pan halfway through baking to promote even cooking.
- Cool Upside Down: Immediately invert the cake pan onto a wire rack to cool for about 3 hours; this preserves the cake’s height and prevents collapse.
- Release and Serve: After cooling, run a knife around the edges and gently tap the pan sides to release the cake. Serve slices topped with a spoonful of strawberry compote and whipped cream if desired.
Notes
- Do not grease the angel food cake pan; this helps the batter cling and rise properly.
- Folding the flour mixture gently is essential to keep the batter airy for a light texture.
- Cooling the cake upside down prevents it from collapsing while setting its structure.
- Strawberry compote can be warmed slightly to serve as a sauce.
- Use room temperature egg whites for best volume when whipping.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
