Lemon Angel Food Cake

 

Last week was rough. There’s simply no other way to put it. My grandfather passed away on Thursday after falling and breaking his hip a few days earlier. As sad as it is, he lived for 91 amazing years and he’d been in poor health for the last few, so it’s good to know that he’s no longer suffering.

When it came to baking this weekend, I wanted something simple. I was so tired and I just didn’t want have to really think about what I was doing. So the first thing I thought of was angel food cake, it’s basically three ingredients (egg whites, flour, and sugar) plus some flavoring. To be honest, it took longer to bake than it did to whip up the batter.

I adapted this recipe from Mother Thyme, as I didn’t have any cake flour. The key is to make sure you whip all of the egg whites into stiff peaks, and then not overmix it when you add the flour. Mixing too much at that stage would get rid of all the air whipped into the egg whites and result in a flat, dense cake.

 

Ingredients

For the batter:

  • 10 egg whites, room temperature
  • 16 Tablespoons flour
  • 2 Tablespoons corn starch
  • 1 1/2 teaspoons lemon extract
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh lemon zest
  • 1 1/2 cups sugar
For glaze:
  • 1/2 cup icing sugar
  • 1 1/2 Tablespoons fresh lemon juice
  • lemon zest

Directions

1. Preheat oven to 350° F (approx 175°C). Grease a ring or bundt pan, making sure you get into all of the crevices as well as coating the center tube. Your cake needs to have the center tube to cook evenly as well as maintain its height.

2. First, sift together the flour and corn starch several times to ensure that they’re evenly mixed together. Set the mixture aside.

3. In a large bowl, whisk together the egg whites, lemon extract, cream of tartar, vanilla, salt, and lemon zest until the mixture reaches stiff peaks. This should take about 5 minutes on a medium-high speed.

4. Reduce the speed on your mixture and gradually add in the sugar until it just comes together. Be sure not to overmix!

5. Using a spatula, gently fold in the flour mixture – sprinkle a bit of the mixture over the top, fold in, then repeat until everything is just combined.

6. Pour the batter into your prepared bundt tin, making sure that you keep the batter even around all sides. Gently shake the pan to even it out if necessary.

7. Bake for 35-40 minutes until the top just starts to turn golden and the cake springs back a bit when you touch it. Let it cool in the pan for 10-15 minutes before turning out onto a cooling rack to cool completely.

8. To make the glaze, mix together all of the ingredients. You can add in the lemon zest if you’d like, or save it to garnish the top like I did. Once everything is combined, pour over the cooled cake and serve.

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