Angel Food Cake with Lemon Glaze
• Don't grease the tube pan. Angel Food Cake needs to "climb" up the pan in order to reach the proper volume and texture. Greasing the pan causes the cake to slide, and it will be dense.
• In Step #4, add sugar slowly to the batter in order to retain volume. Adding sugar too quickly will remove air that was introduced during beating.
ANGEL FOOD CAKE
9 largeegg whites (keep yolks for another recipe)
1 1/2 cupsgranulated sugar, divided (1/2 cup + 1 cup)
1 cupcake flour (tip: if you don't have cake flour, measure 1 cup all-purpose flour, remove 2 tbsp flour and replace it with 2 tbsp cornstarch, and sift the flour and cornstarch together)
1 1/4 tspcream of tartar
1 tspvanilla extract
1/2 tspalmond extract
LEMON GLAZE (OPTIONAL)
1 cupconfectioner's sugar
2 Tbsplemon juice
1 Tbsplemon zest
How to Make Angel Food Cake with Lemon Glaze
- Place egg whites in a large mixing bowl, and let stand 30 minutes to reach room temperature.
- Sift 1/2 cup sugar with the 1 cup flour twice; set aside.
- Place oven rack in lowest position. Preheat oven to 350°F.
- Add cream of tartar, both extracts and salt to egg whites. Beat on medium speed until soft peaks form, about 5 minutes. Gradually add remaining sugar, about 2 tablespoons at a time, beating on High speed, until stiff peaks form, about 4 to 6 more minutes. Fold in the sugar-flour mixture, about 1/2 cup at a time.
- Carefully spoon the batter into an ungreased 10-inch tube pan. Use a butter knife and slice through the batter in several spots, to remove air pockets.
- Bake on lower rack for 35 to 40 minutes or until the top is lightly browned and the entire top appears dry. Remove pan from oven, immediately invert to retain volume and to keep cake from sinking into itself. Allow cake to cool in pan for about 1 hour.
- Run a sharp knife around the edge of the pan and around the center tube of pan. Transfer cake from pan to a serving platter.
- LEMON GLAZE:
Stir together the confectioners' sugar, lemon juice and lemon zest. Use a spoon to drizzle the glaze in a random pattern over the top of the cake, allowing it to drip down the sides.