Lemon angel food cake
This delicate cake with a touch of citrus is delicious all on its own, but for a truly impressive dessert, spoon orange segments or fresh raspberries and blueberries on top. Be sure to use a serrated knife when cutting the cake, wiping the blade with a damp towel each time you cut for neat, clean slices. The tube pan used to make this dessert should be absolutely clean and grease-free. Any residue in the pan will prevent the cake from rising properly and reaching its full potential. The cream of tartar is added here to support and add volume to the egg white foam.
Unsifted white wheat cake flour
Cream of tartar
Powdered sugar (confectioner's)
1 tsp, for dusting
- Preheat the oven to 375°F. Sift the flour into a small bowl; set aside. With an electric mixer on medium speed, beat the egg whites and cream of tartar in a large bowl until thick and foamy. Beat in the granulated sugar, 1 tablespoon at a time, until shiny, medium peaks form, 3–5 minutes. With a large spatula, fold in the flour in 3 additions, gently folding each addition into the egg whites until well combined. Fold in the lemon zest and lemon extract. Pour the batter into an ungreased 10-inch tube pan. Bake until the cake springs back when lightly touched, 35–40 minutes. Invert the cake in the pan onto its legs or onto the neck of a bottle; cool completely in the pan. To serve, run a thin-bladed knife around edges of pan and center tube; invert onto a cake plate and sprinkle with the confectioners’ sugar.