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Prep time
30 minutes
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Cook time
1 hour
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Makes
1 cake
Author Notes
This fluffy cake is amazingly fluffy and airy. This cake is perfect for any occasion. :) —Melissa Huang
Ingredients
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1 1/2 cups
fine sugar
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3/4 cup
cake flour
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1/2 teaspoon
salt
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2 tablespoons
lemon zest
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12
large egg whites
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1 teaspoon
vanilla extract
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1 1/2 teaspoons
cream of tartar
Directions
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Preheat oven to 350 degrees F.
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In a small bowl, combine the cake flour, and salt.
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Combine egg whites and vanilla extract in the bowl of an electric mixer.
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Beat until frothy. Add in the cream of tartar and continue to beat. Then slowly add in the fine sugar. Beat until stiff peaks.
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Gently fold the dry ingredients into the egg white meringue a fourth at a time. Make sure to FOLD! Do not over mix or else the cake will deflate in the oven.
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Scoop the mixture into an un-greased angel food cake tube pan. Bake at 350 degrees F for 35-40 minutes or until golden brown.
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Invert the pan onto a cup or on its legs. The cake will not fall through because you didn't grease the pan.
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Once completely cooled, gently scrape the edges to remove the cake. Enjoy!
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