Angel Food Cake

Angel Food Cake

with Lemon Glaze

Adapted from Mother Thyme
Serves 8

Angel food cake is my dad’s favorite kind of cake. Since it contains no egg yolks or butter, he basically considers it a health food, and will gladly eat it for breakfast. It’s a perfect summer cake, with fresh whipped cream and sliced strawberries. It’s also a great way to use up all those egg whites that are leftover from making ice cream! This version has an optional lemon glaze, if you want to add a little something extra.

Ingredients
1 1/2 cups egg whites (about 10-12 eggs),
at room temperature
1 1/2 tsp cream of tartar
1 tsp pure vanilla extract
1/2 tsp salt
1/2 tsp fresh lemon zest
3/4-1 cup sugar
1 cup cake flour

For the Lemon Glaze
1/2 cup confectioners sugar
1-2 tbs fresh lemon juice
1/2 tsp lemon zest

For the Sliced Strawberries
1 pint strawberries
2 teaspoons sugar

whipped cream, to serve

For the cake: Preheat oven to 350ºF.

Using an electric mixer, beat egg whites until foamy. Then add cream of tartar, salt and lemon zest. Mix on medium high speed until loose, medium peaks form, about 4-5 minutes. Add in vanilla extract.

Reduce speed and gradually add in sugar until just combined. Gradually sift in cake flour and fold into mixture by hand a little at a time. Don't over mix.

Pour batter into an ungreased angel food cake pan with a removable bottom; and bake for 35- 40 minutes until top is golden brown and springs back when touched, or a skewer comes back clean when inserted.

Remove from oven and turn upside down on rack. Cool completely. To remove from pan, use a butter knife to help release the cake from the sides of the pan.

For the lemon glaze: Place confectioners sugar in a small bowl. Add a little lemon juice and stir until smooth in consistency. Stir in lemon zest and drizzle over cooled angel food cake.

For the sliced strawberries: Slice strawberries and mix with 2 tsp sugar. Let rest in fridge until time to serve.

Serve cake with sliced strawberries and whipped cream.

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