Lemon Angel Food Cake | SteamboatToday.com

Lemon Angel Food Cake

2 cups sifted superfine sugar, sifted

1 1/3 cup sifted cake flour

1 1/2 cups egg whites, at room temperature (10-12 eggs)

3/4 t kosher salt

1 1/2 t cream of tartar

3/4 t vanilla

1 1/2 t grated lemon zest (2 lemons)

Preheat oven to 350 degress.

Combine 1/2 cup of the sugar with the flour and sift together four times. Set aside.

Beat the egg whites, salt and cream of tartar on high speed until medium peaks form. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. whisk in the vanilla and lemon zest and continue to whicsk until very thick. Sift about 1/4 of the flour mixture over the egg whites and fold into into the batter with a rubber spatula. Continue adding flour by fourths using sifting and folding.

Pour the batter into an ungreased 10 inch tube pan, smooth the top and bake 35-40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.

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