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Edna Lewis’s Angel Food Cake

5.0(233)

This recipe by Edna Lewis, which was featured in a Times article about her in 2009, is an easy one, a classic light cake that is delicious topped with fruit, glazed with lemony sugar, turned into a summer parfait, or eaten all by itself. Be careful not to overbeat the egg whites, and bake it until it springs back to the touch.

by Alex Witchel·published 2003-05-07

Open original recipe

AmericanBreakfast, Brunch, Easy, Lunch, Dessert

Servings

10 servings.

Total time

Calories / serving

188 kcal

Ingredients (6)

serves

1 cup cake flourcake-flour
1 1/2 cups sugarsugar
12 large egg whites, at room temperatureegg
1/2 teaspoon cream of tartarcream-of-tartar
1/4 teaspoon saltsalt
1 1/2 teaspoon vanilla extract.vanilla-extract

Instructions (5 steps)

01Heat oven to 375 degrees. Combine flour and 3/4 cups sugar and sift twice onto wax paper or a plate. Set aside.
02Put egg whites into a large mixing bowl and beat on low speed until frothy. Add cream of tartar, salt, vanilla and 1 tablespoon water. Continue beating, gradually increasing speed until egg whites begin to increase in volume. Sprinkle remaining 3/4 cup sugar over whites 1/4 cup at a time, and beat until incorporated. Do not overbeat. Egg whites should be just firm enough to form soft peaks.
03Sift 1/4 of the reserved flour and sugar mixture over beaten whites and fold in. Repeat until entire mixture has been added, making sure each addition is fully incorporated into whites before adding more.
04Spoon batter into an ungreased 10-inch tube pan. Use a long spatula or butter knife to draw a deep line through center of batter following circumference of pan; this will release any large pockets of air.

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Rich recipe — supports nutrition-aware planning.