Lemon Angel Food Cake Recipe
This recipe creates a lemon angel food cake with a beautifully aerated texture.
Equipment
- Measuring cups and spoons
- Bowls
Ingredients
- 1 ½ Cups Egg Whites Room Temperature
- ⅓ Cup Warm Water Approximately 110°
- 1 teaspoons Cream of Tartar
- 1 Cup Granulated Sugar (measure #1)
- ¾ Cup Granulated Sugar (measure #2)
- 1 teaspoon Salt
- 2 Tablespoons Lemon Zest (approximately 1 lemon)
- 2 Tablespoons Lemon Juice (approximately 1 lemon)
- 1 Cup Cake Flour
Instructions
- Preheat oven to 350℉ (180℃). Note: do not grease angel food cake pan.
- Make lemon sugar: Put the sugar in a bowl and add the lemon zest. Use your fingertips to rub the zest into the sugar for about one minute.¾ Cup Granulated Sugar (measure #2), 2 Tablespoons Lemon Zest
- Place cake flour, lemon sugar and salt in a medium-sized bowl. Whisk to combine and distribute ingredients evenly. Set aside for later.1 Cup Cake Flour, 1 teaspoon Salt
- Place the egg whites, warm water, lemon juice, and cream of tartar into the bowl of a stand mixer.1 ½ Cups Egg Whites, ⅓ Cup Warm Water, 2 Tablespoons Lemon Juice, 1 teaspoons Cream of Tartar
- Using the whisk attachment, begin mixing on medium speed until egg whites become foamy.
- While the mixer is running, slowly add the sugar to the bowl a little at a time. This should take about 2 to 3 minutes.1 Cup Granulated Sugar (measure #1)
- Increase mixer speed to medium-high and continue whipping until stiff, glossy peaks are reached. (Note: Stiff peaks are when egg whites hold their shape firmly and don’t collapse. They have a shiny surface and a slightly elastic texture)
- Remove bowl from the stand mixer.
- Add the combined dry ingredients to the stiffened egg whites in three additions, folding gently between each addition. Take care to not overfold else you will deflate the whipped eggs.
- Pour cake batter into an ungreased angel food cake pan. Carefully smooth the top with a rubber spatula.
- Bake for 30 minutes or until well risen and a toothpick inserted in the center comes out clean.
- Remove from oven and immediately invert the cake pan over onto a cooling rack.
- Let cake cool upside down for 1 hour (leave pan on cake).
- Gently lift pan off cake. If cake is sticking to pan, run a sharp knife around the inside of the pan to release.
Video
Notes
- You need approximately 12 egg whites to make 1 ½ cups.
Nutrition
Calories: 167kcalCarbohydrates: 37gProtein: 5gFat: 0.3gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 245mgPotassium: 106mgFiber: 0.4gSugar: 29gVitamin A: 1IUVitamin C: 2mgCalcium: 6mgIron: 0.2mg
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