Lemon Angel Food Cake

Lemon Angel Food Cake (with Lemon Honey Yogurt Sauce)
Giada DeLaurentis

 

 

 

 

• 12 egg whites, at room temperature
• 1/4 teaspoon fine sea salt
• 1 1/4 teaspoons cream of tartar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon lemon juice
• 1 tablespoon lemon zest, plus extra for garnish
• 1 1/2 cups powdered sugar
• 1 cup cake flour

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer. Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated. Spoon the batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean. Invert the pan on a wire rack to cool completely, about 1 hour.

Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate. .

Here is the sauce that we left off, just because I was out of yogurt.  I just ate/served mine with fresh strawberries.

Sauce:

• 1 cup plain yogurt
• 1/4 cup honey
• 1 tablespoon lemon juice

In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Pour into a serving pitcher.