Ingredients with Measurements:
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 egg whites
- 1/4 tsp salt
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- 2 tbsp lemon juice
Special Equipment Needed:
- 10-inch tube pan
- Electric mixer
- Sifter
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. Sift the cake flour and 3/4 cup of sugar together in a bowl.
3. In a separate bowl, beat the egg whites, salt, and cream of tartar with an electric mixer until soft peaks form.
4. Gradually add the remaining 3/4 cup of sugar to the egg whites while continuing to beat until stiff peaks form.
5. Add the vanilla extract, lemon zest, and lemon juice to the egg white mixture and gently fold in.
6. Sift the flour mixture over the egg white mixture and gently fold in until just combined.
7. Pour the batter into an ungreased 10-inch tube pan and smooth the top.
8. Bake for 35-40 minutes or until the cake is golden brown and springs back when lightly touched.
9. Invert the pan onto a wire rack and let cool completely.
10. Run a knife around the edges of the pan to release the cake.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 143
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 81mg
Total Carbohydrates: 33g
Dietary Fiber: 0g
Sugar: 26g
Protein: 4g
Substitutions for ingredients:
- Cake flour can be substituted with all-purpose flour.
- Granulated sugar can be substituted with powdered sugar.
- Lemon zest can be substituted with orange zest.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Substitute lime juice and zest for the lemon for a tangy lime angel food cake.
Tips and Tricks:
- Make sure to use an ungreased tube pan to allow the cake to rise properly.
- Use room temperature egg whites for best results.
- Be gentle when folding in the flour mixture to avoid deflating the egg whites.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5 minutes.
Presentation Ideas:
Dust the top of the cake with powdered sugar and garnish with fresh berries and mint leaves.
Garnishes:
- Fresh berries
- Mint leaves
- Powdered sugar
Pairings:
- Freshly brewed coffee
- Hot tea
- Sparkling wine
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If the cake sinks in the middle, it may not have been baked long enough.
- If the cake is too dense, it may have been overmixed or the egg whites may not have been beaten enough.
Food Safety Advice:
- Make sure to use fresh eggs and separate the yolks from the whites carefully to avoid any contamination.
- Store the cake in an airtight container to prevent any bacteria growth.
Food History:
Angel food cake originated in the United States in the late 19th century and was named for its light, airy texture that was said to be fit for angels.
Flavor Profiles:
This lemon angel food cake is light and fluffy with a sweet and tangy lemon flavor.
Serving Suggestions:
Serve the cake as a light and refreshing dessert after a meal or as a sweet treat with a cup of coffee or tea.
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