Angel Food Cake

1. Preheat Oven and Sift Dry Ingredients

Preheat your oven to 350°F (175°C). Sift together the cake flour, ¾ cup of sugar, and salt.

2. Whisk Egg Whites to Frothy

In a medium bowl or stand mixer, whisk the egg whites until they become frothy.

3. Add Water and Lemon Juice

Add the water and fresh lemon juice to the frothy egg whites and continue whisking until well combined.

4. Whisk in Cream of Tartar to Soft Peaks

Introduce the cream of tartar to the whisked egg whites and whisk until they form soft peaks.

5. Gradually Whisk in Remaining Sugar

Gradually whisk in the remaining ¾ cup of sugar until you achieve glossy, soft peaks.

6. Fold in Sifted Flour Mixture

Gently fold in the sifted flour mixture to the whipped egg whites, ensuring no streaks of flour remain.

7. Bake the Cake

Pour the batter into an ungreased 10- by 4-inch tube pan and bake for 40 to 45 minutes at 350°F (175°C) until the cake springs back when touched lightly.

8. Cool and Release the Cake

Invert the pan to cool. Once the cake is completely cool, run a knife around the edges of the pan to release it.