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.

Angel Food Cake

We currently have an ABUNDANCE of eggs...our hens are laying 28 or so a DAY...so...this is a good use for some of them!  And SO much better than any mix!!  Freezes well too!
Recipe from AllRecipes.com

Angel Food Cake

1 1/4 Cups Cake Flour (I only had all purpose so I used the substitution of removing 2 Tablespoons per cp of flour)
1 3/4 Cups Sugar
1/4 teaspoon salt
1 1/2 Cups Egg Whites
1 teaspoon Cream of Tartar
1 teaspoon vanilla extract
1 teaspoon almond extract (I left this out, we arent huge almond fans).

Sift flour, sugar, and salt, 4 or 5 times.  You want it really nice and fine and light.

Beat egg whites and cream of tartar until stiff peaks form.

Stir in vanilla.  Fold in dry ingredients.  You want to carefully fold these in because you do not want your egg whites to fall, you want to make sure they stay light and fluffy.

Carefully pour into a 10 inch tube pan.  Bake at 325 for about an hour until golden brown.  Dont preheat the oven.  Invert pan and cool completely.  Run knife along edges and bottom when removing the pan.  It will stick but its supposed to, you'll just have to "cut" it out.

Note: I had trouble getting my eggs stiff enough, the first time it was a total flop.  The second time was MUCH better but still fell a little bit.  But still good.