Angel Food Cake
Angel food cake emerged in the United States in the late 19th century, likely among communities that had an abundance of eggs and needed a use for leftover whites after making yolk-rich custards. The cake contains no butter, no oil, and no egg yolks - its structure comes entirely from whipped egg whites stabilized with cream of tartar, folded gently into a mixture of cake flour and sugar. The baking produces a tall, pillowy ring with a snow-white crumb and a slightly chewy, almost marshmallow-like texture at the top crust. After baking, the pan is inverted and cooled upside-down to prevent the delicate foam structure from collapsing under its own weight. The cake has a clean, vanilla-forward sweetness with none of the richness associated with butter cakes. Traditionally served unadorned or with fresh berries and whipped cream, it became a staple of American church socials and summer gatherings.
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Instructions
- 1
Preheat oven to 170C and do not grease the tube pan.
- 2
Whip egg whites with lemon juice and salt, adding sugar gradually.
- 3
Add vanilla when meringue reaches stiff peaks.
- 4
Fold in sifted cake flour in batches gently.
- 5
Bake 35 minutes, then invert pan and cool completely.
- 6
Run a knife around edges to release the cake.
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