MILE-HIGH LEMON ANGEL FOOD CAKE WITH LEMON GLAZE
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 375°F. Place an oven rack in the center of the oven. Have ready an ungreased 10-inch tube pan.2. Sift the flour and the confectioners' sugar together into a medium bowl.3. Beat the egg whites with an electric mixer on medium speed in a large bowl until foamy. Increase the speed to medium-high, add the cream of tartar and salt, and beat just until the egg whites form soft peaks. Add the granulated sugar, about 1 tablespoon at a time, beating well after each addition, and beat just until the whites form stiff, glossy peaks. Add the vanilla and lemon oil and beat until well combined.4. Sift one-fourth of the flour mixture over the egg whites and fold in with a whisk or a rubber spatula. Continue gently folding, one quarter at a time, until all the flour mixture has been added, being careful not to overmix.5. Transfer the batter to the pan. Run a table knife through the batter to remove any large air pockets, and smooth the top with a rubber spatula. Bake for 35 to 40 minutes, until the top is golden brown and the cake pulls away from the side of the pan. Turn the pan upside down, and balance it on its elongated neck or pan legs (it if has them), or hang the tube upside down from the neck of a tall bottle. Let cool to room temperature.6. Turn the pan right side up. Run a knife around the outside edge of the cake and between the cake and the tube. Top the cake with a flat plate, invert it, give a sharp downward rap to the pan to dislodge the cake, and lift off the pan. If the pan bottom is removable, slide a knife between the pan bottom and the cake to release it.7. TO MAKE THE GLAZE: Stir the ingredients together in a small bowl. Let stand for 10 minutes before using. Pour it over the cake and let stand for at least 10 minutes, or until the glaze is set.8. Use a sharp serrated knife to cut the cake into wedges. TO MAKE AHEAD: Let cool completely, wrap tightly, and store at room temperature for up to 3 days, or freeze in a self-sealing freezer bag for up to 2 weeks.From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Khaksb Khdbdb
[email protected]I've been making this cake for years and it's always a hit! It's a light and fluffy cake with a delicious lemon flavor. I love to serve it with fresh berries and whipped cream.
Desiree Pray
[email protected]This cake was delicious! The lemon flavor was perfect, and the cake was moist and fluffy. I made it for a party and everyone loved it. I will definitely be making this cake again.
Prince Rohim
[email protected]I was really looking forward to trying this cake, but I was disappointed. The texture was dry and crumbly, and the lemon flavor was barely noticeable. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making this cake again.
Nayla Malave
[email protected]I made this cake for a bake sale and it was a huge hit! Everyone loved the light and fluffy texture, and the lemon glaze was the perfect finishing touch. I will definitely be making this cake again.
Mohmd Mohmd
[email protected]This cake was absolutely perfect! It was light and fluffy, with a delicate lemon flavor. The glaze was the perfect finishing touch. I will definitely be making this cake again and again.
solangi Ali
[email protected]This cake was a bit too dense for my taste. I prefer a lighter, more airy cake. The lemon flavor was also a bit too strong for my liking. I would probably not make this cake again.
masroor soomro
[email protected]I've made this cake several times and it always turns out great! It's a light and fluffy cake with a delicious lemon flavor. I love to serve it with fresh berries and whipped cream.
Peter Skippers
[email protected]This cake was delicious! The lemon flavor was perfect, and the cake was moist and fluffy. I made it for a party and everyone loved it. I will definitely be making this cake again.
Sono Queen
[email protected]I was disappointed with this cake. The texture was dry and crumbly, and the lemon flavor was barely noticeable. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making this cake again.
Mal Beadell
[email protected]This cake was amazing! I've never made an angel food cake before, but this recipe was easy to follow and the cake turned out perfect. It was so light and fluffy, and the lemon flavor was just right. I will definitely be making this cake again.
Afjal hossain Badhon
[email protected]This cake was a bit too sweet for my taste, but overall it was still a good cake. The texture was light and fluffy, and the lemon flavor was nice. I would probably make it again, but I would reduce the amount of sugar next time.
mohamed padran
[email protected]I made this cake for my husband's birthday and he loved it! The cake was moist and fluffy, and the lemon glaze was the perfect finishing touch. I would definitely recommend this recipe to anyone looking for a delicious and easy lemon cake.
Samuel Kuma
[email protected]This cake was a disaster! The batter was too thin and the cake didn't rise properly. I ended up throwing the whole thing away. I'm not sure what went wrong, but I will definitely not be making this recipe again.
sabiha hossain
[email protected]I was a bit skeptical about making an angel food cake from scratch, but I'm so glad I did! This recipe was easy to follow and the cake turned out perfectly. It was light and fluffy, with a delicate lemon flavor. I will definitely be making this cake
Fayyaz Khan
[email protected]This cake was absolutely divine! The lemon flavor was perfectly balanced, and the texture was light and airy. I'm so glad I found this recipe, it's definitely going to be a new favorite.
Gina Tucker
[email protected]I'm not much of a baker, but this recipe was easy to follow and the cake turned out great! The lemon flavor was subtle but noticeable, and the cake was moist and fluffy. I would definitely recommend this recipe to anyone looking for a delicious and e
BRIGHT DUTCH CHIROMBO
[email protected]This cake was a huge hit at my dinner party! Everyone loved the light and fluffy texture, and the lemon glaze was the perfect finishing touch. I will definitely be making this cake again.