You know I've got a ton of egg whites in the fridge when you see a recipe here for angel food cake. One of my readers, Hang, sent me a link to these beautiful Garden Party Cupcakes that used up 10 egg whites. I loved this idea of this but didn't have a need to make individual cupcakes at the moment. So I did the next best thing and made an angel food cake instead.
Angel food cake is one of my husband's favorite desserts. He likes the fact that it's light and airy and doesn't seem too sweet. I opted to add a bit of lemon flavor for a variation on the classic angel food cake. He absolutely loved this, and our entire cake was gone pretty quickly.
Lemon angel food cake
- 2 cups granulated sugar, divided
- 1-1/3 cups sifted cake flour (not self-rising)
- 1-1/2 cups egg whites, at room temperature (10 to 12 eggs)
- 3/4 teaspoon kosher salt
- 1-1/2 teaspoons cream of tartar
- 3/4 teaspoon pure vanilla extract
- 1-2 teaspoons freshly squeezed lemon juice (can also use lemon zest, lemon oil or lemon extract; if using extract, you may only need 1 teaspoon)
- Glaze, optional
Directions
Preheat the oven to 350 degrees F.
In a large bowl, whisk together 1/2 cup of sugar with the flour. Set aside.
In the bowl of a stand mixer, add the egg whites, salt, and cream of tartar. Using the whisk attachment, beat on high until the eggs make medium-firm peaks, about 1 minute.
Slow the mixer down to medium speed and add the remaining 1-1/2 cups of sugar by slowly sprinkling it over the beaten egg whites. Beat for a few minutes until the egg whites look thick and shiny. Then add in the vanilla and lemon juice and continue to beat until very thick, about 1 more minute. Pour about 1/4 of the flour mixture over the egg whites and gently fold it into the mixture with a rubber spatula. Continue adding the flour a little bit at a time until all the flour is incorporated. Remember, the fewer strokes you use to fold the flour, the better!
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. Remove the cake from the oven and invert the pan on a cooling rack until cool. If desired, drizzle the top with glaze (you can use powdered sugar mixed with a bit of water/milk or lemon juice). We like to top with a scoop or two of ice cream!
Yield: 10-12 servings
In a large bowl, whisk together 1/2 cup of sugar with the flour. Set aside.
In the bowl of a stand mixer, add the egg whites, salt, and cream of tartar. Using the whisk attachment, beat on high until the eggs make medium-firm peaks, about 1 minute.
Slow the mixer down to medium speed and add the remaining 1-1/2 cups of sugar by slowly sprinkling it over the beaten egg whites. Beat for a few minutes until the egg whites look thick and shiny. Then add in the vanilla and lemon juice and continue to beat until very thick, about 1 more minute. Pour about 1/4 of the flour mixture over the egg whites and gently fold it into the mixture with a rubber spatula. Continue adding the flour a little bit at a time until all the flour is incorporated. Remember, the fewer strokes you use to fold the flour, the better!
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. Remove the cake from the oven and invert the pan on a cooling rack until cool. If desired, drizzle the top with glaze (you can use powdered sugar mixed with a bit of water/milk or lemon juice). We like to top with a scoop or two of ice cream!
Yield: 10-12 servings
Source: Inspired by Hang but slightly adapted from Ina Garten, via Food Network
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