Imagine a dessert so light it practically floats off your plate, with a zesty lemon twist that dances on your taste buds! This Heavenly Lemon Angel Cake is not just a dessert—it's a culinary masterpiece that transforms simple ingredients into a cloud-like delicacy that will have your guests begging for the recipe. Whether you're a baking novice or a seasoned pro, this ethereal cake promises to elevate your dessert game and create a memorable sweet experience that's as beautiful as it is delicious.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup cake flour
- 1 cup granulated sugar
- 1/2 cup water
- 1 teaspoon lemon extract
- 1 teaspoon cream of tartar
- 6 large egg whites
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Ensure that your oven rack is positioned in the lower third of the oven for even baking.
- In a large mixing bowl, sift together the cake flour and half of the granulated sugar (1/2 cup). Sifting helps to aerate the flour and create a lighter cake.
- In a separate bowl, combine the egg whites, salt, and cream of tartar. Using an electric mixer, beat the egg whites on medium speed until foamy.
- Once foamy, increase the mixer speed to high and gradually add the remaining granulated sugar (1/2 cup) to the egg whites. Continue to beat until stiff peaks form. This should take about 3-5 minutes.
- Gently fold in the sifted flour and sugar mixture into the beaten egg whites. Use a spatula to carefully combine, making sure not to deflate the egg whites.
- In a small saucepan, combine the water and lemon extract. Heat over low heat until warm, then gently fold this mixture into the batter until just combined.
- Pour the batter into an ungreased 10-inch tube pan. Do not grease the pan, as the cake needs to cling to the sides to rise properly.
- Use a spatula to smooth the top of the batter. Bake in the preheated oven for 30 minutes, or until the cake is golden brown and springs back when lightly pressed.
- Once baked, remove the cake from the oven and immediately invert the pan onto a cooling rack. This helps the cake maintain its height and prevents it from collapsing.
- Allow the cake to cool completely in the pan for about 1 hour. Once cool, gently run a knife around the edges of the cake and carefully remove it from the pan.
- Transfer the cake to a serving platter. You can serve it plain, dusted with powdered sugar, or with a side of fresh berries and whipped cream for an extra touch of elegance.
Tips
- • Room temperature egg whites are crucial for achieving maximum volume • Use a clean, grease-free bowl when whipping egg whites to ensure proper peaks • Be extremely gentle when folding ingredients to maintain the cake's signature airiness • An ungreased pan is essential—the cake needs to "climb" the pan's sides while baking • Allow the cake to cool completely inverted to preserve its incredible height and texture • For an extra flavor boost, consider adding lemon zest to intensify the citrus notes • Use a serrated knife for the cleanest slicing when serving
Nutrition Facts
Calories: 140kcal
Carbohydrates: 32g
Protein: 3g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
