I LOVE dessert! Normally I am all about luscious chocolatey desserts. Sometimes though I like a light and refreshing flavored dessert. This Heavenly Angel Food Cake hits the nail right on the head! The texture is fluffy and almost sponge-like. Don’t even get me started on the flavor. It has a decadent sweet and lemony flavor. Check out how I made it!
The Cast of Characters
Preheat the oven to 375 degrees. Prepare the pan by lining a 13 x9 inch pan with aluminum foil. You want the foil to cover the bottom, sides, and about an inch over the sides of the pan. Do not grease the foil in any way or the cake will not rise.
Sift together the sugar, flour, and salt. I am going to be totally honest here and tell you that normally when a recipe calls for sifting the ingredients I don’t do it. I find that most recipes come out just fine without sifting the ingredients.
You want this cake to be as fluffy and springy as possible and sifting makes the cake nice and fluffy. I have made this cake with and without the sifting and it really does make a difference, so go ahead and sift to your heart’s content.
See how light and fluffy it looks!
Beat egg whites and cream of tartar on high in a stand mixer or with a hand mixer.
Beat until stiff peaks form. Not there yet, this is soft peaks. Keep beating.
You know you have stiff peaks when the egg whites stand up like that when you pull the mixer attachment out.
Zest 1 lemon into a bowl and set it aside. You will need that for the frosting.
Very, very gently fold the sugar mixture into the egg white mixture, about 1/3 cup at a time, until just combined. Please take your time with this step! You spent the time to get your egg whites fluffy and airy and you don’t want to deflate them by mixing too aggressively or too fast.
This is what you end up with. It should be light and fluffy. Fold in vanilla and lemon juice.
Pour into prepared pan. The batter will fill the pan almost to the very top. Bake on center rack of oven 40-45 minutes until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the frosting. Beat the cream cheese and butter on medium speed.
Beat until creamy and delicious.
Gradually beat in confectioner’s sugar at low speed. Add lemon zest and beat until combined.
Creamy, dreamy, and delicious! Try not to just dig in with a spoon right there. Set the frosting aside.
Remove the cake from the oven.
Immediately invert the cake onto a lightly greased wire rack and allow to cool for 1 hour with the pan still over the cake. Remove the pan and gently peel off the foil. I know it doesn’t look spectacular right now, but I am going to smother it in frosting!
Make sure your cake is completely cool, then frost away.
The Angel Food Cake should be stored in a covered container in the fridge for up to 5 days. Take the cake out of the fridge for 10 minutes before serving. Enjoy!
| Prep Time | 20 minutes |
| Cook Time | 40-45 minutes |
| Passive Time | 1 hour |
| Servings |
|
Ingredients
- 2 1/2 cups sugar
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 2 1/2 cups egg whites
- 1 tsp cream of tartar
- 1 tsp vanilla
- 1 tsp fresh lemon juice
- 1 1/2 (8 oz.) packages Cream cheese softened
- 1/4 cup salted butter softened
- 16 ounces confectioners' sugar
- 1 tsp lemon zest
Ingredients
|
|
Instructions
- Preheat oven to 375 degrees. Line a 13x9 inch pan with aluminum foil to cover the bottom, sides, and about an inch over the sides of the pan.
- Sift together sugar, flour, and salt.
- Beat egg whites and cream of tartar in a stand mixer on high until stiff peaks form.
- Very gently fold the dry ingredients into the egg whites, about a 1/3 of a cup at a time, until just combined.
- Fold in vanilla and lemon juice.
- Pour into prepared pan and bake 40-45 minutes until toothpick inserted in the center comes out clean.
- While cake is baking, prepare the frosting.
- Beat cream cheese and butter in a stand mixer on medium speed until creamy.
- Gradually beat in confectioner's sugar on low until combined.
- Beat in lemon zest. Set aside.
- When cake is done, remove it from the oven and immediately invert cake onto a greased wire rack. Allow to cool for 1 hour with the pan still over the cake.
- Remove the pan and gently remove the foil.
- Make sure the cake is completly cooled and then frost it.
- Enjoy!
Share this Recipe
Happy Eating!!
Looks yummy!
Hi! Stopping by from Mom Bloggers Club.
Have a nice day!