Lemon Kissed Angel Food Cake

Name: Lemon Kissed Angel Food Cake
Total time: 3600 s
Yield: 12 slices
Cuisine: American
Ingredients: 1 1/2 cups cane sugar; 1/4 tsp salt; 1 cup cake flour, sifted; 12 egg whites, room temp; 1/4 cup warm water; 1 teaspoon lemon extract; 1 1/2 tsp cream of tartar

Jim Kennedy @jimkmaus

Based on an Alton Brown recipe

(https://www.foodnetwork.com/recipes/alton-brown/angel-food-cake-recipe-1938726)

This is an airy, deliciously crumbed cake that is easy to make and easy to eat.

I adjusted the original recipe in several ways. I reduced the water to 1/4 cup. Because I wanted to balance the sweetness after reading the comments at Food Network's site, I switched to lemon extract and reduced the sugar by 1/4 cup. And I folded the egg whites into the flour, rather than the other way around.

I made this for a neighbor who said she hadn't had a good angel cake in years. She approved.

Based on an Alton Brown recipe

(https://www.foodnetwork.com/recipes/alton-brown/angel-food-cake-recipe-1938726)

This is an airy, deliciously crumbed cake that is easy to make and easy to eat.

I made this for a neighbor who said she hadn't had a good angel cake in years. She approved.

Jim Kennedy @jimkmaus

Based on an Alton Brown recipe

(https://www.foodnetwork.com/recipes/alton-brown/angel-food-cake-recipe-1938726)

This is an airy, deliciously crumbed cake that is easy to make and easy to eat.

I made this for a neighbor who said she hadn't had a good angel cake in years. She approved.

Based on an Alton Brown recipe

(https://www.foodnetwork.com/recipes/alton-brown/angel-food-cake-recipe-1938726)

This is an airy, deliciously crumbed cake that is easy to make and easy to eat.

I made this for a neighbor who said she hadn't had a good angel cake in years. She approved.

Saved

Ingredients

1 hour

12 slices

1 1/2 cupscane sugar
1/4 tspsalt
1 cupcake flour, sifted
12egg whites, room temp
1/4 cupwarm water
1 teaspoonlemon extract
1 1/2 tspcream of tartar

Saved

Steps

1 hour

1

Preheat oven to 350º
2

Food process the sugar for 2 minutes until superfine
3

Sift half the sugar with the salt and the cake flour
4

In a large mixing bowl, use a balloon whisk to combine the egg whites, water, lemon extract, and cream of tartar. After 2 minutes, switch to a stand mixer. Slowly sift the remaining sugar on medium speed until you have medium peaks.
5

Stir 1/4 of the egg whites into the flour to moisten it.
6

Gently fold the rest of the egg whites into the flour mix
7

Spoon the mix into an ungreased tube pan
8

Bake for 35 minutes or until golden brown. The visual cue here is more reliable than time, as your time may vary wildly due to cake pan, oven temp variation, etc. Test doneness with a wooden skewer
9

Cool upside down on a cooling rack for 2 hours
10

Use a butter knife to run around the edge of the pan to make sure it is loose all the way around
11

Serve with a berry compote