Even the most confident bakers get anxious when it comes to whipping egg whites. But it’s not hard at all, once you learn a few tips – which we’ve shared here in this delicious angel food cake!
Angel food cake is lovely at any time of year but especially as the weather starts to get warmer. It’s light and airy, thanks to all those egg whites, and it is also the base for so many flavorings and toppings. We topped ours with a sweet-tart lime glaze and finished it with pretty lime zest!
Angel Food Cake with Lime Glaze:
- 1 cup all-purpose flour
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites at room temperature
- 1 teaspoon cream of tartar
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- Pinch of salt
- 1 1/2 cups confectioner’s sugar
- Juice and zest of 2 limes
Pre-heat oven to 325 degrees. Line an angel food or tube pan with a parchment circle – do not grease the pan.
Sift the flour and 1/2 cup of granulated sugar two times; discard any pieces left in the sieve.
Using the whisk attachment, beat the whites on medium low speed until the entire surface is covered in tiny bubbles. Add the cream of tartar, lemon juice and vanilla extract and increase speed to medium high; beat until you see tracks form. Slowly add the remaining cup of sugar and increase the speed to high; beating till you see stiff peaks form.
Sprinkle one-third of the sugar-flour mixture over the beaten whites and quickly but gently fold in. Add the remaining mixture in two more additions.
Transfer batter to your pan and run a thin knife through to break up any bubbles. Bake for 45 – 50 minutes or till golden brown and springy to the touch. Invert the pan and cool completely (if using a tube pan – which doesn’t have legs like an angel food pan – you can use a wine bottle to allow air to circulate all around the pan).
Run a thin knife around the inner and outer edges of the pan and remove the cake. Place on a wire rack set over a piece of waxed paper.
Make the glaze by whisking the confectioner’s sugar and lime juice. Slowly pour over the top of the cake. Sprinkle with zest and let set before serving; use a serrated knife and a sawing motion for the cleanest slices.
