Angel food cake
Cuisine: International
Author: Roza
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
A light and delicious cake
  • 300 gr all purpose flour
  • 1 1/2 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 1/2 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, (2 1/2 minutes). Gradually add remaining cup sugar.
  4. Increase speed to medium-high; continue whisking until firm. Sprinkle whites with 1/3 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.
Recipe by Kitchen Secret: Tools, Ingredients, Recipes, Books at