As the sun dipped behind the rolling hills of my grandmother’s countryside home, the aroma of freshly baked cakes wafted through the air, mingling with the sweet scent of blooming wildflowers. It was during these tranquil evenings that we gathered around the old wooden table, where laughter and love were served alongside the desserts. One of our favorites was the light-as-air angel food cake, a recipe passed down through generations, each adding a touch of their own personality. Today, I’m excited to share my version, infused with a hint of citrus zest that brightens the delicate sweetness of this classic treat.

Ingredients

  • 1 cup (120g) cake flour, sifted
  • 1 ½ cups (300g) granulated sugar, divided
  • 12 large egg whites, at room temperature
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest

Instructions

Start by preheating your oven to 350°F (175°C). It’s essential to have everything ready, as this cake requires a delicate touch.

Prepare an ungreased 10-inch tube pan. Do not grease it, as the batter needs to cling to the sides to rise properly.

In a medium bowl, sift together the cake flour and ¾ cup (150g) of the granulated sugar. This step is crucial as it helps aerate the flour, ensuring a light and fluffy cake.

In a large mixing bowl, combine the egg whites, cream of tartar, and salt. Using an electric mixer, beat the egg whites on medium speed until soft peaks form, about 3-5 minutes. This is where the magic begins, as the whites transform into a billowy cloud.

Gradually add the remaining ¾ cup (150g) of granulated sugar, a few tablespoons at a time, while continuing to beat on high speed. You want to achieve stiff peaks, which will help the cake rise beautifully. Once the mixture is glossy and holds its shape, gently mix in the vanilla extract, lemon zest, and orange zest.

Next, sift the flour mixture over the egg whites in three additions. Using a spatula, gently fold the flour into the egg whites, being careful not to deflate the mixture. The goal is to maintain as much air as possible, which gives the cake its signature lightness.

Pour the batter into the prepared tube pan, smoothing the top gently with the spatula. Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and springs back when lightly pressed.

Once baked, remove the cake from the oven and immediately invert the pan onto a wire rack. This helps the cake cool completely and maintain its height. Allow it to cool for about an hour.

Once cool, run a thin knife around the edges of the pan to release the cake. Carefully remove it from the pan and place it on a serving platter.

This angel food cake shines on its own, but you can serve it with a dollop of freshly whipped cream and a sprinkle of seasonal berries for a delightful touch. Each bite is a reminder of those golden evenings spent in the countryside, where simplicity and love flourished in every dessert.

Enjoy this heavenly treat, and may it bring joy to your gatherings as it has in mine!