Angel Food Cake
Easy as Summer Sweetness
Simple summer dinners that allow friends to gather with a no stress meal are ideal. One of my favorite summer desserts is this simple, light, fluffy and delicious Angel Food cake. Flo Braker is a baker idol to me. As a professional pastry chef and home baker she was a constant resource for baking inspo in my career. I have admired her work for many years and I am honored to share her recipe with you. Flo passed away recently, yet her and her sweet creations continue to inspire us. There is no reason to go searching … this is THE BEST ANGLE FOOD CAKE of summer and it is her recipe! It is light, lemony and fun to make with your kids. Whipping the eggs whites, filling the cake pan and having your daughter trust that turning a cake upside to cool on a glass bottle makes it all the more fun!
I love to pair this with a fresh mix of blueberries, blackberries and summer strawberries from our local farm stand. Whip up a light cream and serve for all of you friends and kids to enjoy!
Enjoy and I promise you will make it your summer go-to dessert!
recipe: Angel Food Cake
- 1 1/2 cups (11 to 12 eggs) large egg whites
- 1 cup sifted, cake flour
- 1 1/2 cups sifted, powdered sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 2 teaspoons finely grated lemon zest
- Place fresh cold egg whites in the bowl of a heavy-duty mixer. Set aside until they reach 60 degrees, slightly below room temperature.
- Pour flour, powdered sugar and salt into a triple sifter. Sift onto a sheet of waxed paper; set aside.
- Adjust rack in lower third of oven. Preheat oven to 350 degrees. Beat egg whites, preferably with a whisk attachment, until frothy. Add cream of tartar and whisk on medium speed until soft peaks form. Gradually add granulated sugar, whisking until the whites form soft, droopy white peaks. Add vanilla and lemon zest in the final moments of beating.
- Sprinkle a quarter of the flour mixture over the whites. Using a rubber spatula, fold it into the whites. Repeat with the remaining flour mixture, folding in a quarter of the mixture at a time.
- Gently pour the batter into an ungreased 10-inch tube pan.
- Bake 40 to 45 minutes, or until the top is light golden, the cake feels spongy and springs back when touched, and a wooden toothpick inserted in the middle comes out free of cake. Invert the cake (in its pan) onto the neck of a bottle or funnel. Let cool completely before removing from pan.
- To remove, slip the tip of a small metal spatula between the cake and the pan. Slowly work tip around the perimeter to release any cake sticking to the top of the pan. Tilt pan on its side and gently tap it against a counter to loosen the cake. Rotate pan, tapping as you turn, until the cake appears free. Cover with a rack, invert and tap pan firmly to release the cake.
Serves 10 to 12
Serve with a variety of summer berries and fresh whipped cream.
Kara’s Cupcakes is the vision of executive pastry chef, Kara Haspel Lind. Kara always had a love for sweets. A graduate of Tante Marie’s Professional Pastry School in San Francisco, her word of mouth cupcake catering business quickly grew to nine busy bakeries. Even now, a busy mom, and nine busy bakeries selling her famous cupcakes, cakes and artisan sweets, Kara can still be found most mornings working in the kitchen with her dedicated pastry staff.
Follow Kara on @KaraKCup