Lemon Angel Food Cake

Ingredients

• 2 cups (480 ml) sifted superfine sugar, divided
• 1 1/3 cups (320 ml) sifted cake flour (not self-rising) ( if you use regular flour 1 cup (240 ml) flour and ¼ cup (60 ml) corn starch
• 1 1/2 cups (360 ml) egg whites, at room temperature (10 to 12 eggs)
• 3/4 teaspoon (4 ml) kosher salt
• 1 1/2 teaspoons (7.5 ml) cream of tartar
• 3/4 teaspoon (4 ml) pure vanilla extract
• 1 1/2 teaspoons (7.5 ml) grated lemon zest (2 lemons)

Method

1. Preheat the oven to 350 degrees F (175°C).
2. Combine 1/2 cup (120 ml) of the sugar with the flour and sift together 4 times. Set aside.
3. Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment. Beat on high speed until the egg whites form medium-firm peaks, about 1 minute.
4. With the mixer on medium speed, add the remaining 1 1/2 cups (360 ml) of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes, until thick and shiny.
5. Whisk in the vanilla and lemon zest, and continue to whisk until very thick, about 1 more minute.
6. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths, sifting and folding, until it is all incorporated.
7. Pour the batter into an ungreased 10-inch (25 cm) tube pan and smooth the top. Bake for 35 to 40 minutes, until it springs back to the touch.
8. Remove the cake from the oven and invert the pan on a cooling rack until cool.