Lemon Angel Food Cake
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
47
Spice
62
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.333333 cups
Cake Flour (sifted not self-rising)3 tsp
Kosher Salt1.5 tsps
Cream Of Tartar3 tsp
Pure Vanilla ExtractDirections:
1
Combine 1/2 cup of sugar with the flour and sift together 4 times
2
Watch how to make this recipe
3
Preheat the oven to 350 degrees F
4
Set aside
5
Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute
6
With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites
7
Whisk for a few minutes until thick and shiny
8
Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute
9
Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula
10
Continue adding the flour by fourths by sifting and folding until it's all incorporated
11
Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch
12
Remove the cake from the oven and invert the pan on a cooling rack until cool