Introduction
Lemon Angel Food Cake is a delightful and airy dessert that combines the lightness of angel food cake with the refreshing tang of lemon. This cake is perfect for spring and summer gatherings or any occasion where a light and zesty treat is welcomed. Made with simple ingredients, its fluffy texture and bright flavor make it an elegant choice that’s sure to impress your guests.
Detailed Ingredients with measures
Egg whites – 1 1/2 cups, approximately 10 large egg whites
Granulated sugar – 1 cup, plus extra for the pan
Cake flour – 1 cup, sifted
Lemon zest – from 2 lemons
Lemon juice – 1/4 cup, freshly squeezed
Cream of tartar – 1 teaspoon
Salt – 1/4 teaspoon
Vanilla extract – 1 teaspoon
Prep Time
Prep time for making Lemon Angel Food Cake is approximately 30 minutes. This includes the time needed to beat egg whites to stiff peaks and prepare the cake batter.
Cook Time, Total Time, Yield
The cook time for the cake is about 35-40 minutes. In total, from preparation to baking, you can expect a total time of around 1 hour and 10 minutes. This recipe yields one 10-inch angel food cake, serving approximately 10-12 people.
Detailed Directions and Instructions
Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Take a 10-inch tube pan and do not grease it, as this will help the cake rise properly.
Mix Dry Ingredients
In a medium bowl, sift together the flour, cornstarch, salt, and 1 cup of sugar. Sifting three times is recommended to ensure the ingredients are well combined and aerated.
Beat the Egg Whites
In a large mixing bowl, use an electric mixer to beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the remaining 1/2 cup of sugar and beat until stiff peaks form.
Add Flavoring
Gently fold in the lemon zest and lemon juice into the egg white mixture, ensuring not to deflate the beaten egg whites.
Combine Mixtures
Sprinkle the flour mixture over the egg whites in several additions, using a rubber spatula to gently fold the dry ingredients into the egg whites after each addition.
Transfer to Pan
Once fully combined, pour the batter into the prepared tube pan. Smooth the top with a spatula to create an even surface.
Bake the Cake
Place the pan in the preheated oven and bake for about 35 to 40 minutes, or until the cake is golden and springs back when lightly touched.
Cool Upside Down
Once baked, remove the cake from the oven and immediately invert it onto a cooling rack. This prevents the cake from collapsing as it cools.
Remove from Pan
After the cake has cooled completely, run a knife around the edges and the center tube of the pan to loosen the cake. Carefully remove it from the pan and transfer it to a serving plate.
Notes
Egg Whites
Make sure the bowl and beaters you use for the egg whites are completely clean and free of any grease, as even a small amount can prevent the egg whites from whipping up properly.
Pan Size
Using a 10-inch tube pan is crucial for the correct baking time and texture. If using a different size, keep an eye on the baking process and check for doneness early.
Storage
Store the cake in an airtight container at room temperature for up to three days. It can also be refrigerated for longer storage; however, the texture may change slightly.
Serving Suggestions
This cake pairs well with fresh fruit, whipped cream, or a light glaze for added flavor.
Cook techniques
Whipping Egg Whites
Whipping egg whites to the right consistency is crucial for an airy angel food cake. Ensure the mixing bowl and beaters are clean and free from grease for optimal volume.
Folding Ingredients
Gently fold the dry ingredients into the whipped egg whites to maintain the aeration. Use a spatula and a gentle motion to combine without deflating the mixture.
Baking Properly
Bake the cake in a tube pan to allow for even heat distribution. Ensure that the oven is preheated and avoid opening the door during baking, which can cause the cake to collapse.
Cooling the Cake
Turn the cake upside down to cool in the pan, preventing it from settling and maintaining its height. This is essential for achieving the light texture of the cake.
FAQ
Can I use whole eggs instead of just egg whites?
No, using whole eggs will result in a denser cake. Angel food cake relies on the volume from whipped egg whites for its light texture.
What can I use if I don’t have a tube pan?
If you don’t have a tube pan, you can use a regular cake pan, but the results may vary. Ensure the pan allows for proper airflow around the cake.
How do I know when the cake is done baking?
The cake is done when it is golden brown and springs back when lightly touched. A toothpick inserted in the center should come out clean.
Can I freeze angel food cake?
Yes, angel food cake can be frozen. Wrap it tightly in plastic wrap and aluminum foil, then store in the freezer for up to three months.
What are some flavor variations for the cake?
You can add extracts like vanilla, almond, or citrus zest to change the flavor. Additionally, incorporating pureed fruits can add a unique taste.
Conclusion
This lemon angel food cake is a delightful and airy dessert that combines the lightness of angel food cake with the refreshing taste of lemon. Perfect for any occasion, it offers a bright and zesty flavor that is sure to impress your guests. The simplicity of the recipe allows it to be a versatile treat that can be dressed up or enjoyed as is.
More recipes suggestions and combination
Lemon Frosting
Enhance your lemon angel food cake with a light lemon frosting. This creamy topping will complement the cake’s flavors and add a silky texture.
Berry Compote
Serve the lemon angel food cake with a fresh berry compote. A mix of strawberries, blueberries, and raspberries will add a delicious contrast of flavors and colors.
Coconut Whipped Cream
Top your cake with coconut whipped cream for an exotic twist. The creaminess and subtle sweetness of coconut will pair beautifully with the lemon.
Lemon Curd
Drizzle some homemade lemon curd over each slice for an extra burst of lemon flavor. It can also be used as a filling if you decide to layer the cake.
Citrus Salad
A refreshing citrus salad made from oranges, grapefruits, and tangerines can be served on the side to further enhance the citrus theme.
Vanilla Ice Cream
Serve with a scoop of vanilla ice cream for a classic dessert pairing. The creaminess of the ice cream balances the cake’s light texture and tart notes.
Fresh Mint Garnish
Add fresh mint leaves as a garnish to the cake for a touch of color and a refreshing flavor. This will elevate the presentation and enhance the overall taste experience.