Ingredients for Lemon Angel Food Cake Barefoot Contessa Ina Garten
- Superfine Sugar
- Cake Flour
- 12 large egg whites, at room temperature
- Kosher Salt
- Cream Of Tartar
- Pure Vanilla Extract
- Zest of 2 large lemons
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How to Make Lemon Angel Food Cake Barefoot Contessa Ina Garten
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the flour, salt, and powdered sugar. Set aside.
- In a separate, clean, grease-free bowl, beat egg whites with an electric mixer until soft peaks form.
- Gradually add the granulated sugar, beating until stiff, glossy peaks form.
- Gently fold in the flour mixture until just combined. Be careful not to deflate the egg whites.
- In a small bowl, whisk together the lemon zest, lemon juice, and vanilla extract.
- Gently fold the lemon mixture into the batter.
- Pour the batter into an ungreased 10-inch tube pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Inversion the cake immediately after removing it from the oven. Let cool completely upside down in the pan before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
201g
Fat
0g
Carbs
22g
