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Serveware, Food, Tableware, Cuisine, Finger food, Dessert, Plate, Ingredient, Baked goods, Bread,

Kate Mathis

Cake flour is milled from exceptionally soft wheat and makes a very light cake. Serve the cake with raspberry sauce

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  • 12 large egg whites, at room temperature
  • 1 1/4 tsp. cream of tartar
  • 1/2 tsp. salt
  • 1 1/4 c. sugar
  • 3 tbsp. grated lemon zest
  • 1 tsp. vanilla extract
  • 1/2 c. white whole wheat flour (milled from white wheat grains)
  • 1/2 c. cake flour


    1. Step 1Preheat the oven to 325°F. Have a 10-inch tube pan or angel food pan ready. If the pan does not have “legs” around the edge, have ready a bottle with a long neck that is narrow enough to fit in the center hole of the pan.
    2. Step 2With an electric mixer, beat the egg whites, cream of tartar, and salt until foamy. Gradually beat in the sugar, 2 tablespoons at a time, until thick, soft peaks form. Beat in the lemon zest and vanilla.
    3. Step 3Gently fold the flours into the egg white mixture, 1/4 cup at a time, until incorporated. Spoon into the ungreased 10-inch angel food or tube pan. Bake for 50 minutes until the top springs back when lightly pressed.
    4. Step 4Invert the cake pan either over the neck of a bottle or on the work surface if the pan has legs. Cool the cake completely before running a metal spatula around the edge and center, then inverting onto a cake platter.

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