Angel food cake is a delightful dessert known for its light, fluffy texture and sweet, airy taste. But what happens when you infuse this classic with a burst of lemon flavor? The result is Lemon Angel Food Cake, a dessert that not only looks stunning with its golden hue but also delights with its tangy zest. Here's how you can whip up this refreshing treat in five easy steps.
Ingredients You’ll Need
Before diving into the steps, let’s gather all the ingredients:
- 1 cup of cake flour
- 1 1⁄2 cups of granulated sugar, divided
- 12 large egg whites, at room temperature
- 1⁄4 teaspoon of salt
- 1 1⁄2 teaspoons of cream of tartar
- 1 teaspoon of pure vanilla extract
- 1⁄4 teaspoon of almond extract
- 2 tablespoons of lemon zest
- 1⁄3 cup of lemon juice
- Powdered sugar for dusting (optional)
Step 1: Preparation
Preheating your oven to 325°F (165°C) and assembling your equipment is crucial. Here’s what you’ll need:
- A 10-inch tube pan without a non-stick surface, preferably with removable bottom
- A mixer (stand or handheld) with a whisk attachment
- Measuring cups and spoons
- A fine-mesh sieve
Be sure not to grease the pan as you want the cake to have something to grip onto as it rises.
Step 2: Mix Dry Ingredients
Sift together the cake flour with half of the sugar (3⁄4 cup). This step is essential to ensure a light texture in your angel food cake. Set this mixture aside.
Step 3: Beat Egg Whites to Stiff Peaks
Using the mixer, beat the egg whites with the salt and cream of tartar until they are foamy. Then, gradually add the remaining sugar (3⁄4 cup), beating on medium speed until soft peaks form. Continue beating, increasing to high speed, until the egg whites form stiff, glossy peaks. Incorporate the vanilla extract, almond extract, lemon zest, and lemon juice at this stage, but ensure not to overmix.
Step 4: Fold and Bake
Gently fold the sifted flour and sugar mixture into the egg whites. Use a gentle figure-eight motion to keep the air in the batter. Pour the batter into the ungreased tube pan and smooth the top. Bake for 40-45 minutes or until the top springs back when touched and a toothpick inserted comes out clean.
⚠️ Note: If your cake is overbaked, it might result in a dry texture or become too brown.
Step 5: Cooling and Serving
Once baked, invert the cake pan on a cooling rack or bottle to cool completely. This position helps prevent the delicate cake from collapsing. Once cool, run a knife around the edges to release the cake and gently remove it from the pan. Dust with powdered sugar if desired before serving.
To ensure the best flavor and presentation:
- Let the cake cool fully before slicing to avoid breaking.
- Store in an airtight container to keep it fresh.
- Add a fresh berry compote or whipped cream for an extra touch of elegance.
Wrapping up, Lemon Angel Food Cake combines the airy quality of traditional angel food with the vibrant zest of lemon. The process, while requiring patience with beating egg whites, results in a dessert that's both visually appealing and deliciously light. It's the perfect ending to any meal, offering a refreshing, tangy-sweet treat that's sure to impress.
Why shouldn’t I grease the angel food cake pan?
+
Greasing the pan can prevent the cake from climbing up the sides as it bakes, which is essential for its structure. It needs to stick to the pan for proper rising.
Can I substitute lemon extract for fresh lemon zest and juice?
+
Yes, but you will lose the bright flavor and texture that fresh lemons offer. Use about 1 teaspoon of lemon extract to replicate the taste.
What can I do if my cake falls flat after baking?
+
Flat cakes can result from undermixed egg whites or from letting the batter sit too long before baking. Ensure you follow the mixing and baking instructions carefully to maintain the volume.
