Mitchell Berg’s Lemon Zest Angel Food Cake
INGREDIENTS:
Cake:
• 1 cup cake flour
• 1¼ cup powdered sugar
• 1½ cups egg whites (room temperature)
• 1½ teaspoons cream of tartar
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1 cup granulated sugar
Topping:
• 1-2 tablespoons powdered sugar
• 1-2 tablespoons lemon zest
• berries (optional)
DIRECTIONS:
to 375°F.
1. First, preheat your oven and powdered Next, combine cake flour a wire whisk. sugar and stir lightly with
Set aside. cream of tartar,
2. Beat egg whites with extract at vanilla extract and almond for about two low- to medium-speed
Increase the minutes until foamy. add the speed to high and gradually Continue to cup of granulated sugar. forms soft peaks beat until the mixture
(around 4-5 minutes). from
3. Fold the flour-sugar mixture mixture Step 1 into the egg white add about ¼ using a wire whisk. Only fold (don’t stir) portion at a time, and per quarter the batter over 15 times portion.
4. Pour batter into an ungreased with a removable angel food cake pan knife and cut bottom. Grab a table places, though the batter in several the circle. making your way around air bubbles in This helps remove the the batter to prevent holes in the cake.
5. Bake on the lowest shelf in your oven for 30-35 minutes.
6. When finished, the top will be golden brown. turn Remove from oven. Immediately and place it on the pan upside-down
2 hours and a bottle. Cool for about a thin knife remove from bottle. Run the pan as well as around the edges of grab the center the center tube. Then cake out. Turn tube and gently lift the onto a serving the cake upside-down along the plate. Run a thin knife cake will fall bottom of pan, and the to the plate. to a
7. Add the powdered sugar onto the sifter and sift the sugar lemon zest and cake. Sprinkle on the dig in! berries. Slice it up and