I have never considered myself a baker, but I am getting asked to bring dessert to more and more get togethers. Ethan loves dessert so this is no problem for him. I always consult him to get opinions on what desserts crowds seem to like best. I am not a big dessert eater and I love fruit desserts, apparently chocolate is more popular, well not this time! I made this lemon pound cake for a delicious trifle and it was gone so quickly.
I was not aware with all of the small, but important steps in making angel food cake. As I started reading my recipe, I started getting nervous. Don’t be nervous, just follow the directions and you will have an amazing cake. I was thinking about leaving out the lemon, but this is just a classic cake, it will go perfectly with fruit piled on top or drizzled with chocolate. Andplusalso, after making my first successful angel food cake, I think they should cost more in the grocery store! 🙂
Ingredients: 2 cups of Sugar, sifted and divided 1 1/3 cups of Cake Flour, sifted 1 1/2 cups of Egg Whites, about 10-12 eggs, the fresher the better 3/4 teaspoon of Kosher Salt 1 1/2 teaspoons of Cream of Tartar 3/4 teaspoon of Vanilla Extract 1 1/2 teaspoons of Lemon Zest, about 2 lemons
First, preheat your oven to 350 degrees.
Now, combine 1/2 cup of sugar to the flour and sift 4 times. Set aside.
Next, in the bowl of your stand mixer, with the whisk attachment, beat the egg whites, salt, and cream of tartar on high speed until medium firm peaks form, about 2 minutes.
Now, sprinkle the remaining 1 1/2 cups of sugar over the egg whites, whisk for a few minutes until thick and shiny. Add the vanilla and zest and whisk until very thick, about 2 minutes.
Remove your bowl from the mixer and sift a quarter of the flour mixture over the egg whites and fold in with a rubber spatula. Repeat until all of the flour mixture is combined.
Pour the batter into an ungreased tube pan (I used a bundt cake pan), and bake for 35-40 minutes. You want to press the cake with your finger and for it to spring back into place when it is finished.
Remove the cake from the oven and invert the cake pan onto a wire rack and let cool for at least an hour. The cake will release on it’s own.
Happy Cooking, The Barbee Housewife
Source: Ina Garten, Food Network