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.
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
1/2 cup confectioners sugar
1-2 tbs fresh lemon juice
1/2 tsp lemon zest
1 pint strawberries
2 teaspoons sugar
whipped cream, to serve

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.
Serve cake with sliced strawberries and whipped cream.
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