Description
A light and airy twist on classic angel food cake, featuring finely grated zucchini for a moist, tender crumb. Perfect for using up summer squash – serve with fresh berries or a dusting of powdered sugar.
Ingredients
Scale
- 1 ½ cups (180 g) cake flour
- 1 ½ cups (300 g) granulated sugar, divided
- 12 large egg whites (about 1 ½ cups), at room temperature
- 1 ½ teaspoons cream of tartar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup (150 g) finely grated zucchini, squeezed dry
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Have ready an ungreased 10-inch tube pan (angel food cake pan).
- In a medium bowl, whisk together cake flour and ¾ cup (150 g) of the sugar. Set aside.
- In a large, clean mixing bowl, beat egg whites with cream of tartar, vanilla, and salt on medium speed until foamy. Gradually increase speed and add remaining ¾ cup (150 g) sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form (about 5–7 minutes).
- Sift the flour mixture over the egg whites in three additions, folding gently with a rubber spatula after each addition, just until no streaks of flour remain.
- Gently fold in the squeezed, grated zucchini and lemon zest (if using) until evenly distributed. Do not overmix.
- Spoon batter into the ungreased tube pan. Gently run a knife through the batter to remove large air pockets. Bake 35–40 minutes, until the top springs back when lightly touched and a toothpick inserted into the center comes out clean.
- Immediately invert the pan onto a wire rack (or use the feet on the pan if it has them). Cool completely upside down, about 1 hour.
- Run a thin knife around the edges to release the cake. Turn out onto a serving plate. Slice with a serrated knife and serve.
Notes
- Squeeze the grated zucchini very well in a clean kitchen towel or paper towels to remove excess moisture – this prevents a soggy cake.
- Do not grease the tube pan; the batter needs to cling to the sides to rise properly.
- For best volume, ensure bowl and beaters are completely clean and free of any grease.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: PT20M
- Cook Time: PT35M
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 180
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg