Food Network: Lemon Angel Food Cake

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Lemon Angel Food Cake
Copyright, 2002, Barefoot Contessa Family Style, All rights reserved

Ingredients
2 cups sifted superfine sugar, divided
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites, at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon pure vanilla extract
1 1/2 teaspoons grated lemon zest (2 lemons)

Directions
Preheat the oven to 350 degrees F.

Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.

Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk
attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the

mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg
whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and
continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over
the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by
fourths by sifting and folding until it's all incorporated.

Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40
minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a
cooling rack until cool.