Lemony Angel Food Cake
- Ready In:
- 1hr 35mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
-
white batter
- 1 3⁄4 cups egg whites (12 to 14 large eggs)
- 1 1⁄4 cups sifted cake-and-pastry flour (sift before measuring)
- 1 1⁄2 cups sugar
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons cream of tartar
- 1 1⁄2 teaspoons vanilla extract
-
yellow batter
- 5 egg yolks
- 2 tablespoons cake flour
- 2 tablespoons sugar
- 2 tablespoons grated lemon peel
- confectioners' sugar
directions
-
Make White Batter:
- Let whites warm to room temperature. I like to let them warm in the shell because the whites separate easier from the yokes.
- Sift 1-1/4 cups flour with 1/2 cup sugar.
- Resift three times. (I do it on waxed paper).
- With electric mixer at high speed, beat whites with salt and cream of tartar until soft peaks form when beater is slowly raised.
- Beat in 1 cup sugar, 1/4 cup at a time beating well after each addition. Beat until stiff peaks form.
- With wire whisk, fold vanilla into egg whites until combined.
- Sift flour mixture, one fourth at a time, over egg whites.
- With wire whisk, using an under-and-over motion, gently fold in each addition with 15 strokes, rotating bowl a quarter of a turn after each addition. Fold ten more strokes to blend completely.
- Turn 1/3 batter into medium bowl.
- Preheat oven to 375°F.
-
Make Yellow Batter:
- In a small bowl, combine yolks, cake flour and sugar.
- With mixer at high speed, beat until very thick.
- Add lemon peel.
- With wire whisk, using an under-and-over motion, fold yolk mixture into reserved one third batter with 15 strokes.
- For marbling effect, spoon batters alternately into an ungreased 10" tube pan, ending with white batter on top.
- With knife, cut through batter twice.
- With rubber scraper or knife, gently spread batter in pan until it is smooth on top and touches side of pan all around.
- Bake on lower oven rack 35 to 40 minutes, or until cake springs back when pressed with fingertip.
- Invert pan over neck of bottle to cool 2 hours. My tube pan has 3 spokes sticking up so it can be inverted without the bottle.
- With spatula or knife, loosen cake from pan, remove and sprinkle with confectioners sugar.
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Reviews
-
This was everybody's favorite birthday cake while growing up; a tradition started from my grandma. The only difference in recipes is the addition of 1 tsp. lemon extract, and 1/2 tsp. orange extract instead of vanilla extract (next time I make it, I will try DeeDee's version). I agree with DeeDee--it's the best! If only I could figure out how to make the icing grandma put over it...
RECIPE SUBMITTED BY
DeeDee
Canada