Angel Food Cake with Lemon Glaze Light As a Feather
Table of Contents
Recipe Introduction
Sweet Tooth Calling?
Ever fancied biting into a cloud? This Angel Food Cake with Lemon Glaze is your ticket! It features cake flour , the key to that dreamy, airy texture.
Seriously, it's so light, you might think you're dreaming. The lemon glaze? Oh my gosh, it's a zingy burst of sunshine!
A Classic with a Twist
Angel food cake is an American classic. It’s known for being feather light. Our angel food cake recipe takes it to the next level with a tangy lemon glaze recipe .
This recipe is a "medium" on the difficulty scale. It takes about an hour plus cooling time. This makes about 10-12 servings.
Perfect for sharing with friends.
Guilt Free Indulgence
This light and airy cake recipe is surprisingly low in fat. If you are looking for baking substitutes and food substitutions, you can try this cake since uses little fat.
It's perfect for a light dessert. Serve it at a summer picnic. It’s special because it is so delicate. The lemon adds a touch of sophistication.
It's a delightful treat.
Let's Talk Cake Flour...
Are you wondering " best flour for angel food cake "? That is the cake flour . It makes all the difference.
You can use a cake flour substitute , like all-purpose flour. If you are using all-purpose flour, reduce the amount by 2 tablespoons per cup.
But honestly, the real deal is worth it!
Time to gather our ingredients!
Ingredients & Equipment
So, you're ready to make my Angel Food Cake with Lemon Glaze? Sweet! Getting the right ingredients and gear is key. Don't worry, it's simpler than you think!
Main Ingredients: The Lightness Secret
Okay, so for the Cake Flour Recipe , listen up! We're talking 1 ½ cups (150g) of sifted cake flour .
This is the Best flour for angel food cake . No arguments! Cake flour is low protein. It creates that cloud like texture.
Quality is important here. Make sure it's fresh and hasn't been sitting in your pantry for, like, a year. You also need 1 ½ cups (300g) of granulated sugar.
Then grab 12 large egg whites (room temperature, people!), 1 ½ teaspoons of cream of tartar, and a pinch of ¼ teaspoon of salt.
Finally, 1 ½ teaspoons of vanilla extract and ½ teaspoon of almond extract (optional, but adds a little somethin'-somethin').
For the Lemon Glaze recipe : You need 1 cup (120g) of powdered sugar. Plus, 2-3 tablespoons of fresh lemon juice. Oh, and a teaspoon of lemon zest. Fresh is always best!.
Seasoning Notes: Flavour Boosters
This recipe ain't spice heavy, but you can always jazz it up. Vanilla and almond extracts are essential for the Angel food cake recipe .
. Lemon zest adds brightness. No zest? Just squeeze extra juice into the lemon glaze recipe . You can use Baking Substitutes like orange zest instead.
Equipment Needed: Simple and Effective
No fancy gadgets needed. Promise! You'll need a tube pan ( 9-10 inch diameter , un-greased!). An electric mixer (stand or hand mixer works).
A sifter or fine mesh sieve is a must. And a rubber spatula. Don't grease that pan! It needs something to grab on to.
No tube pan? Food Substitutions is your best friend! Honestly, a bundt pan can work. Just keep an eye on it and check for doneness early.
Now you are all set to start baking the cake!
Baking an Angel Food Cake: Light as a Feather!
Oh my gosh, you have to try this Angel food cake recipe ! Honestly, it's like biting into a cloud. And with the lemon glaze? Forget about it!
Prep Steps: Get Your Ducks in a Row
First, mise en place is key! Sift your 1 ½ cups (150g) cake flour . This helps create that light, airy texture we're after.
Measure out your 1 ½ cups (300g) granulated sugar , 12 large egg whites , and other ingredients. Room temperature egg whites are non-negotiable! It will help your cake rise.
This cake flour is essential for the best flour for angel food cake .
Safety first! Always use oven mitts when handling hot pans.
step-by-step Process: Bake Like a Pro
Here's how we're making this angel food cake recipe !
- Preheat your oven to 350° F ( 175° C) . Make sure your tube pan is not greased!
- Sift together the cake flour and ½ cup of the sugar.
- Whisk the egg whites, 1 ½ teaspoons cream of tartar, and ¼ teaspoon salt until soft peaks form.
- Gradually add the remaining 1 cup of sugar, whisking until stiff, glossy peaks form.
- Gently fold in 1 ½ teaspoons vanilla extract and ½ teaspoon almond extract (if using).
- Gradually fold in the flour mixture, being careful not to deflate the egg whites.
- Pour the batter into the un-greased tube pan.
- Bake for 35- 40 minutes , or until a toothpick comes out clean.
Pro Tips: Secrets to Success
Don't grease that pan! The cake needs to climb the sides. Cooling upside down prevents collapse. Gently fold in the flour, so it does not deflate.
If you are missing cake flour you can use a cake flour substitute ! You could even try food substitutions or baking substitutes . You can add poppy seeds to the batter.
Enjoy your light and airy cake recipes . And don't forget that tangy lemon glaze recipe !
Recipe Notes for Angel Food Cake Magic
Right then, let's talk about making this angel food cake recipe a smashing success. Honestly, it's easier than you think, but a few insider tips can make all the difference.
It's like knowing the secret handshake to the coolest club... the cake club!
Fab Serving Ideas
Okay, so you've baked this masterpiece. Now what? For plating, simplicity is key. A dusting of powdered sugar is always chic.
Want to be a bit fancy? Fresh berries scattered around always looks the part. A dollop of whipped cream will never go amiss, either.
For drinks, I personally love a good cuppa with this. Earl Grey? Spot on. Champagne? Even better. Don't forget a glass of chilled Prosecco, just because you're a star baker!
Storing it Like a Pro
Right, got leftovers? Pop the cake in an airtight container. It'll happily sit in the fridge for up to three days.
Honestly, it's usually gone way before then. I have never tried to freeze it, because who can stop until there is nothing left?
Pro Tip: To refresh it a little before serving, lightly dampen it with a bit of water and pop it in the microwave for 10-15 seconds . Don't overdo it!
Twists and Turns: Variations
Feeling adventurous? Swap out the lemon zest in the lemon glaze recipe for orange. Adds a lovely twist, right? Or, for a bit of texture, chuck in a couple of tablespoons of poppy seeds to the cake batter.
Makes it look super pretty!
Trying a cake flour substitute ? A gluten-free baking mix can work, but make sure it's designed for cakes. gluten-free baking can be a bit temperamental, you know? And if you are looking for food substitutions , If you don't have almond extract, a splash more vanilla will do the trick.
Nutrition Bits
Each slice is about 220 calories, give or take. Not bad for a sweet treat! There's around 5g of protein and minimal fat.
It’s mostly carbs (50g) and sugar (35g), so maybe don't eat the whole thing in one go. This is a light and airy light and airy cake recipes
So there you have it! A best flour for angel food cake , I always use cake flour . This cake is a crowd pleaser, and I know you'll ace it.
Honestly, if I can do it, anyone can. Now, get baking and wow those taste buds!. How to make angel food cake? It is not rocket science!.
Frequently Asked Questions
What exactly is cake flour, and why does this Angel Food Cake recipe call for it?
Cake flour is a finely milled flour with a lower protein content than all-purpose flour. This lower protein content is key because it results in less gluten development, leading to a more tender and delicate crumb exactly what we want in an Angel Food Cake!
Using all-purpose flour would result in a tougher, less airy cake. Think of it as the secret weapon for achieving that cloud like texture.
Can I substitute all-purpose flour for cake flour in this recipe? I'm fresh out!
While you can substitute all-purpose flour in a pinch, the results won't be quite the same. Your cake will likely be denser and less tender. If you absolutely must substitute, try using all-purpose flour and removing 2 tablespoons per cup, replacing them with 2 tablespoons of cornstarch per cup of flour.
This helps to mimic the lower protein content of cake flour. But honestly, for the best Angel Food Cake, cake flour is your best bet treat yourself!
I've heard that sifting cake flour is super important. Why is that, and do I really have to do it?
Yes, sifting is crucial, especially when working with cake flour! Cake flour tends to clump together, and sifting helps to aerate the flour and remove any lumps. This ensures that the flour is evenly distributed throughout the batter, which contributes to that light and airy texture.
Plus, incorporating air into the flour is always a good thing with such a delicate cake. It's a bit like giving your cake a head start in the fluffiness department!
How should I store leftover Angel Food Cake made with cake flour to keep it from drying out?
Angel Food Cake, while delicious, can dry out quickly due to its delicate nature. The best way to store it is in an airtight container at room temperature. You can also wrap individual slices in plastic wrap before placing them in the container. For longer storage (up to a week), you can freeze the cake.
Wrap it tightly in plastic wrap and then foil, or place it in a freezer safe container. Thaw it at room temperature before serving. A little tip: it is also amazing toasted!
Is Angel Food Cake made with cake flour a healthy dessert option?
Compared to many other cakes, Angel Food Cake is relatively low in fat, as it relies primarily on egg whites for its structure. However, it's still high in sugar. So, while it might be a lighter option, it's still a treat to be enjoyed in moderation.
You can also reduce the sugar in the recipe slightly if you're looking to cut back. Serve it with fresh berries for added nutrients and fiber, it's all about balance isn't it?
My cake sank in the middle! What went wrong with the cake flour?
A sunken cake can be caused by a few things, and it is not always the cake flour's fault. Most commonly, it is caused by the egg whites being under whipped (not enough structure), or over mixing the batter after adding the flour (deflating the egg whites).
Also, ensure your oven temperature is accurate, and avoid opening the oven door frequently during baking. Ensure you are not over filling the pan, too much batter will impact the structure and make it collapse. These little things will guarantee the perfect rise.
Angel Food Cake With Lemon Glaze Light As A Feat
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 220 |
|---|---|
| Protein | 5g |
| Fat | 0g |
| Carbs | 50g |
| Sugar | 35g |
| Sodium | 100mg |