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Lemony Angel Food Cake

Michael Symon
Servings: 10-12
30 to 60 min

This is the perfect sweet treat for Mother's Day, and it's one of Michael's favorite recipes from his mom -- it's Angel's angel food cake! And it tastes great topped with Michael's Rose wine macerated strawberries!

  • Ingredients
  • step-by-step directions
Lemony Angel Food Cake
  • 12 egg whites
    1 3/4 cups sugar
    1/4 teaspoon salt
    1 cup cake flour
    1/3 cup warm water
    1 teaspoon vanilla extract
    1 lemon (zested)
    1 1/2 teaspoons cream of tartar
  • Preheat oven to 350F.
  • Separate egg whites, set aside and let come to room temperature.
  • Spin sugar and salt in a food processor for about 2 minutes or until superfine.  Sift half of sugar together with cake flour and set aside. 
  • In a stand mixer, whisk together egg whites, water, vanilla extract, lemon zest and cream of tartar until foamy, about 1 minute. While the Kitchen Aid is running, add half of the sugar. Continue to beat on high until medium peaks form, about 5 minutes. Transfer mixture to a large mixing bowl. Sift half of the flour mixture on top of beaten whites. Fold gently with a spatula to combine. Repeat with second half of flour mixture. Spoon gently into an ungreased tube pan. 
  • Bake for 30 to 35 minutes, until a wooden skewer comes out dry. Cool cake upside down on a cooling rack, for at least an hour or until completely cool. Serve with desired toppings/icings.
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