Lemon Angel Food Cake Recipe
Ingredients
| Sugar | 1 1/2 Cup (16 tbs), sifted | |
| Cake flour | 1 Cup (16 tbs), sifted | |
| Cream of tartar | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 12 egg whites, at room temperature | ||
| Vanilla | 1 Teaspoon | |
| Almond extract | 1/2 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
Directions
Preheat oven to 325° F.
Sift 3/4 cup sugar with the flour and set aside.
Sprinkle cream of tartar and salt over egg whites; beat with a wire whisk or rotary beater until very soft peaks form (whites should flow, not run, when bowl is tipped).
Sift a little of the remaining sugar over whites and gently fold in, using a whisk; repeat until all sugar is mixed in.
Now sift a little sugar-flour mixture over whites, and fold in with the whisk; repeat until all is incorporated (it may take as many as 10 additions).
Fold in vanilla, almond extract, and lemon juice.
Pour batter into an Ungreased 10" tube pan and bake 1-1 1/4 hours until cake is lightly browned and has pulled from the sides of pan.
Invert pan and cool cake thoroughly in pan; then loosen edges with a spatula and turn out.
Leave plain or frost as desired.
Sift 3/4 cup sugar with the flour and set aside.
Sprinkle cream of tartar and salt over egg whites; beat with a wire whisk or rotary beater until very soft peaks form (whites should flow, not run, when bowl is tipped).
Sift a little of the remaining sugar over whites and gently fold in, using a whisk; repeat until all sugar is mixed in.
Now sift a little sugar-flour mixture over whites, and fold in with the whisk; repeat until all is incorporated (it may take as many as 10 additions).
Fold in vanilla, almond extract, and lemon juice.
Pour batter into an Ungreased 10" tube pan and bake 1-1 1/4 hours until cake is lightly browned and has pulled from the sides of pan.
Invert pan and cool cake thoroughly in pan; then loosen edges with a spatula and turn out.
Leave plain or frost as desired.
Chef
