Lemon Angel Food Cake

Desserts with stephanie Scribbled Underline

An Angel Food Cake recipe that produces an airy interior and a crunchy exterior

Ingredients

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Step 1

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Step 2

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Step 3

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Step 4

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Step 5

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Step 6

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Step 7

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Step 8

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Enjoy!

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Lemon Angel Food Cake

Light and Delicious

Ingredients

Step 1

Bring egg whites to room temperature. Carefully separate egg whites (keep yolks for omelets, curds or custards). Allow the egg whites to come to room temperature (approximately 1 hour)

Step 2

Combine cake flour, 3/4 cup granulated sugar , salt and lemon zest in a bowl. Whisk to combine.

Step 3

Add egg whites, warm water, lemon juice and cream of tartar in the bowl of a stand mixer. Using the whisk attachment, begin mixing on medium speed until the egg whites become foamy.

Step 4

Once the mixture is foamy, slowly begin adding 1 cup granulated to the bowl while the mixer is running on medium speed. The process of slowly adding the sugar is of key importance for the structure of an angel food cake

Step 5

Turn the mixer to medium-high speed once all of the sugar is added and continue to whip the mixture until stiff peaks form.

Step 6

With a spatula gently fold one-third of the dry ingredients into the egg foam. Repeat the process again using the another third of the dry ingredients, and finally, the last third.

Step 7

Gently pour the batter into the tube pan. Smooth the top with a spatula. Bake the cake to 350° for 30 minutes. A toothpick inserted in the center will come out clean when the cake is done.

Printable Recipe

Step 8

Remove the cake from the oven and immediately flip the pan over onto a cooling rack. Leave the pan to cool upside down for one hour. After the cake is cooled, flip the pan over, push up on the removeable pan bottom and the cake should release.

Enjoy!