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.
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Luz Angel Princess
[email protected]I'm not sure what I did wrong, but my cake didn't turn out as tall as I hoped.
Gavin Tuck
[email protected]This cake is a bit too dry for my taste.
Md Habibul Bashar
[email protected]I'm not a fan of the lemon glaze.
ANN ABAM
[email protected]This cake is a bit too dense for my taste.
Bhima Bhattarai
[email protected]I'm allergic to eggs, so I couldn't make this cake.
Purna Sinjali
[email protected]This cake is a bit too sweet for my taste.
Martin Henderson
[email protected]I'm not sure what I did wrong, but my cake didn't turn out as fluffy as I hoped.
Asfaw Abraham
[email protected]This cake is a bit pricey to make, but it's worth it for a special occasion.
Chelley Nickerson
[email protected]I love how this cake looks! It's so elegant and beautiful.
Tiffany West
[email protected]This cake is perfect for a summer party! It's light and refreshing, and the lemon glaze is the perfect finishing touch.
Sandile Loreta
[email protected]I've never made an angel food cake before, but this recipe was so easy to follow. I'm so glad I tried it!
MD Sajal
[email protected]This cake is a bit time-consuming to make, but it's worth it! The results are amazing.
SABELO TEBOGO
[email protected]I'm not a huge fan of lemon desserts, but this cake is an exception! It's so good, I can't resist.
Inzamam Baylol
[email protected]This cake is so tall and impressive! It's sure to be the star of any dessert table.
Shaun Rupondo
[email protected]I love how moist this cake is! It's not dry at all, and the lemon flavor is just right.
Christina Wilson
[email protected]This cake is perfect for any occasion! I made it for my daughter's birthday and it was a huge success.
D.x.boi_siya
[email protected]I've made this cake several times now and it's always a hit! It's so light and fluffy, and the lemon glaze is to die for.
HB- HYPER
[email protected]This cake was so easy to make and it turned out so delicious! I used a bundt pan and it cooked evenly. The lemon glaze is the perfect finishing touch.