I spent this past weekend perfecting Angel Food Cake. After making 30 individual cakes for gift baskets, I definitely think I have it down pat. I feel badly for those who received one of the first ones I made. I think this is one of those ideal summer desserts light & fluffy and perfectly accompanied by any summer fruit. I made mine with a lemon glaze. In my eyes I think this is a perfectly healthy dessert. Happy Birthday Ronny!
10 Egg Whites
1 1/3 Cup of Sugar
1 Teaspoon of Cream of Tartar
1 /2 Teaspoon of Salt
1 1/3 Cup of Flour
1/3 Cup of Sugar
1 Teaspoon of Vanilla Extract
1 Teaspoon of Almond Extract
1 Teaspoon of Lemon Extract (optional)*
2 Cups of Confectioners Sugar
Â¼ Cup of Water
Juice and Zest of one large Lemon
1 Teaspoon of Lemon Extract
Preheat Oven 375
In a large metal Bowl whip egg whites, cream of tartar, and salt until soft peaks form. Then add (1 1/3 Cup of Sugar) 1/3 a cup of the time. Peaks will become glossy and firmer. Then add the extracts and beat again. In a separate bowl sift the flour and 1/3 cup of sugar- to make sure fine and there are no clumps. Add the flour mixture a third a cup at a time and fold into the egg whites. ( I find it easier to have leverage when I am folding the egg whites and put them in the sink- this is also helpful just because I am not that tall.) Now place batter into Angle Food Cake. Try and make sure there are no air pockets with the batter and gently smoothe out the top. Bake for 45 minutes until golden brown on top.
Let the cake cool completely, remove from pan and place the top of the cake on serving dish. Now the top of the cake is smooth and pour glaze over cake and let is drizzle down the side.
*While I was making so making different batches I thought it would be fun to add the lemon extract turns out I liked it. Also,I was making a lemon glaze to go on top so I thought it was perfect! But in traditional Angel Food cake does not usually cal for the Lemon Extract.