Angel food cake

Angel food cake
Recipe type: Dessert
Cuisine: International
Prep time: 
Cook time: 
Total time: 

A light and delicious cake
  • 300 gr all purpose flour
  • 1½ cups sugar
  • 11 large egg whites
  • 2 tablespoons finely grated lemon zest
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • a pinch of salt
  • blueberries for decoration

  1. Preheat oven to 325 degrees.
  2. Sift flour and ½ cup sugar into a bowl.
  3. Beat egg whites with a mixer on medium speed until frothy, (1 minute proximately). Add lemon zest and juice, vanilla, and salt; continue whisking until soft peaks form, (2½ minutes). Gradually add remaining cup sugar.
  4. Increase speed to medium-high; continue whisking until firm. Sprinkle whites with ⅓ of the flour-sugar mixture. Using a rubber spatula, gently fold to combine. Sprinkle remaining flour-sugar mixture over whites in 2 additions; gently fold to combine.
  5. Pour the mixture to a 10-inch angel food cake pan. Bake until a tester inserted into center comes out clean, 45 to 50 minutes.
  6. Remove pan from oven, and invert it over the oven’s grill. Let it cool for 2 hours. Run a knife around the inner and outer edges of cake to remove. Invert onto a serving platter. (Use a knife to separate cake from bottom of pan.)
  7. Decorate with blueberries, it’s not only beautiful but also full of antioxidants and flavor.


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