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Lemon Angel Food Cake

May 28, 2011

Lemon Angel Food Cake

Lemon Angel Food Cake

I love angel food cakes.  They are so simple to make and their texture is so light and airy.  I remember the first time I made an angel food cake I was a little intimidated.  It was a recipe that was daunting to me because of the egg whites.  Perhaps it was the utter simplicity of it.  Whatever it was I soon learned that my fears were not necessary.  The cake was a success.  It was beautiful and it tasted angelic.

I am a personal believer that everything needs a frosting or icing and that frosting makes everything better.  This is definitely not the case with angel food cake.  I used to put frosting on angel food cake all the time.  It is not necessary on this cake and I think it actually ruins it.  This time I used a lemon glaze.  It was perfect.  It was just as light as the cake itself.  It didn’t overpower the cake at all and the glaze and cake complimented each other.  There was no competition for what was better the cake or the frosting, they worked in unison.

This cake is perfect for a summer afternoon dessert when it is simply to hot to be eating anything other than a light fluffy dessert.

Ingredients and Directions for Lemon Angel Food Cake

Ingredients and Directions for Lemon Angel Food Cake

1.  Ingredients

1 cup cake flour, sifted

3/4 cup icing sugar

14 large egg whites, room temperature

1 1/2 teaspoons cream of tartar

3/4 cup sugar

2 teaspoons vanilla

1 1/2 teaspoons fresh lemon juice and zest

To Prepare the Lemon Angel Food Cake

Preheat the oven to 375 F.  Place a rack in the middle position of the oven.  Have ready an ungreased 10 inch tube pan.

2.  Sift the flour and the icing sugar together into a medium bowl.

3.  Beat the egg whites in the bowl of your electric mixer on medium high speed until foamy.  Increase the speed to medium-high, add the cream of tartar and beat just until the egg whites form soft peaks.

Add the sugar one tablespoon at a time, beating well after each addition.  Beat until the whites form stiff peaks.

4.  Add the vanilla, lemon juice and zest and beat until well combined.

Sift one quarter of the flour mixture over the egg whites and fold in with a whisk or rubber spatula.  Continue to gently folding, one quarter at a time, until all the flour mixture has been added, being careful not to overmix as this will cause the egg whites to deflate.

5.  Transfer the batter to the pan.  Run a knife through the batter to remove any large air pockets and smooth the top with a rubber spatula.  Bake for 35 to 40 minutes, until the top is golden brown and the cake pulls away from the sides of the pan.  Turn the pan upside down  and balance it on its elongated neck or pan legs, or hang the tube upside down from the neck of a tall bottle.  Let cool to room temperature.

Turn the pan right side up.  Run a knife around the outside edge of the cake and between the cake and the tube.  Top the cake with a flat plate, invert it, give it a sharp downward rap to the pan to dislodge the cake, and lift the pan off.  If the pan bottom is removable, slide a knife between the pan bottom and the cake to release it.

Lemon Glaze

1 cup icing sugar

2 tablespoons fresh lemon juice

1 1/2 teaspoons finely grated lemon zest

To Prepare the Lemon Glaze

Sift the ingredients together in a small bowl.  Let stand for 10 minutes before using.

Pour the glaze over the cake and let stand for at least 10 minutes, or until the glaze is set.

Note:  The cake will keep, double wrapped, for 3 days at room temperature and for 2 weeks in the freezer.

Slightly Adapted from Luscious Lemon Desserts By Lori Longbotham

Lemon Angel Food Cake

Lemon Angel Food Cake

I suggest that you try this version of angel food cake simply because lemons go with everything and when was the last time you made an angel food cake?  It’s been a while hasn’t it 🙂

From our kitchen to yours,
Sydney Jones

2 Comments leave one →
  1. May 29, 2011 12:23 am

    I agree that frosting can be over-kill but a glaze can make a cake even better. This one looks like the perfect thing to have with a nice cup of tea or coffee.


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