Happy Valentine’s Day!

My State Fair of Texas, 2009 award-winning Angel Food Cake is the perfect dessert for your valentine. Especially, if it is baked in a heart-shaped angel food cake pan. A friend gave one of these cake pans to me for my wedding shower. I have enjoyed baking with it for years.

The heart-shaped angel food cake pans are available on Etsy.

Angel Food Cake Recipe


1 1/2 cups sifted cake flour (sifted then measured)

1/4 cup superfine sugar

1/4 t. salt

1 1/2 cups superfine sugar

2 T. lemon freshly squeezed lemon juice

Zest of 2 oranges

Zest of 2 lemons

14 large egg whites (1 3/4 cup) – room temperature

1 t. cream of tartar


-Set the oven rack on the lowest level.

-Preheat oven to 350º.

-Set aside angel food cake pan – do not grease it!

-In a small mixing bowl, combine the flour, 1/4 cup sugar and salt. Set aside.

-Mix the lemon juice with the orange and lemon zest. Set aside.

-In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites. When the egg whites become frothy, add the cream of tartar. Continue beating on high speed, adding the 1 1/2 cups of sugar – 1 tablespoon at a time until the egg whites are stiff and shiny but not dry.

-Whisk in the lemon juice and zests mixture.

-Gently but thoroughly fold in the flour, sugar and salt mixture.

-Spoon the batter into the ungreased angel food cake pan.

-Bake for 45 minutes until a wooden skewer inserted the center comes out clean.

-Invert the cake pan onto a funnel set over a wire rack.

-Cool completely for about 2 hours.

-Run a knife around the edges of the pan. Turn cake out onto a serving platter.

-Serve with freshly sliced strawberries.