Angel Food Cake


  • 1 cup cake flour
  • 1 1/4 cups superfine sugar
  • 1/4 tsp. salt
  • 1 1/4 cups egg whites (from about 10 eggs)
  • 1 1/2 tsp. cream of tartar
  • 2 tsp. fresh lemon juice
  • 1 tsp. vanilla extract
  • 1 tsp. finely grated lemon zest
  • Fresh berries for serving
  • Confectioners' sugar for dusting


Eggs Are Easier To Separate When They Are Cold. Carefully Crack The Egg And, Holding It Over A Bowl, Pass The Yolk Back And Forth Between The Shell Halves And Let The Whites Fall Into The Bowl. Drop The Yolk Into A Separate Bowl, Then Transfer The Whites

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