Imagine a dessert so delicate it practically floats off your plate, so light it could be mistaken for a cloud, and so deliciously guilt-free that you'll want to make it again and again! This Fat Free Angel Food Cake with Lemon Glaze is not just a dessert—it's a culinary miracle that proves healthy can be absolutely mouthwatering. Perfect for health-conscious foodies, dessert lovers, and anyone who believes that cutting calories doesn't mean cutting flavor, this recipe will revolutionize your baking game and leave everyone asking for your secret!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup egg whites (about 8 large eggs)
- 1 cup granulated sugar
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 cup cake flour
- 1/2 cup powdered sugar
- 1/4 cup lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Ensure an ungreased 10-inch tube pan is ready for baking.
- Carefully separate egg whites into a large clean mixing bowl, ensuring no yolk is present. Let egg whites sit at room temperature for 30 minutes to achieve maximum volume.
- Sift cake flour and 1/2 cup of granulated sugar together three times to ensure smooth, lump-free mixture.
- Add cream of tartar to egg whites and begin beating with an electric mixer on medium speed until soft peaks form.
- Gradually add remaining granulated sugar, about 2 tablespoons at a time, continuing to beat until stiff, glossy peaks form.
- Gently fold in vanilla extract, being careful not to deflate the egg white mixture.
- Gradually fold flour-sugar mixture into egg whites using a spatula, using a gentle bottom-to-top motion to maintain air volume.
- Transfer batter to ungreased tube pan, spreading evenly and smoothing the top with a spatula.
- Bake in preheated oven for 30-35 minutes, or until top springs back when lightly touched.
- Immediately invert pan onto a wire cooling rack and let cake cool completely, about 1 hour.
- For lemon glaze, whisk powdered sugar and lemon juice together until smooth and slightly runny.
- Once cake is completely cooled, carefully run a knife around edges and remove from pan.
- Drizzle lemon glaze over cake, allowing it to naturally cascade down the sides.
- Let glaze set for 10-15 minutes before slicing and serving.
Tips
- Temperature Matters: Ensure egg whites are at room temperature for maximum volume and fluffiness.
- Clean Equipment is Crucial: Use absolutely grease-free bowls and beaters to help egg whites whip perfectly.
- Soft Peak vs. Stiff Peak: Learn the difference! Soft peaks slightly droop, while stiff peaks stand straight up when beaters are lifted.
- Folding Technique: Use a gentle, patient folding motion to preserve the air bubbles that make your cake light and airy.
- No Peeking While Baking: Resist opening the oven door, as temperature changes can cause your cake to deflate.
- Cool Upside Down: Always cool the cake inverted to maintain its impressive height and prevent collapsing.
- Glaze with Care: Let the cake cool completely before adding the lemon glaze to ensure a smooth, even coating.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 32g
Protein: 4g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
