Lemon Angel Food Cake

By KimberlyB

Ingredients

• 2 cups sifted superfine sugar, divided
• 1 1/3 cups sifted cake flour (not self-rising)
• 1 1/2 cups egg whites, at room temperature (10-12 eggs)
• 3/4 teaspoon kosher salt
• 1 1/2 teaspoons cream of tartar
• 3/4 teaspoon pure vanilla extract
• 1 1/2 teaspoons grated lemon zest (2 lemons)

Details

Preparation time 10mins
Cooking time 45mins
Adapted from inspiredtaste.net

Preparation

Step 1

•Preheat the oven to 350 degrees F.
•Combine 1/2 cup of the superfine sugar and all of the cake flour, then sift together a few times, set aside.
•Place the egg whites, salt and cream of tarter in the bowl of a electric stand mixer fitted with the whisk attachment, beat on high speed for about 1 minute or until the eggs make medium-firm peaks.
•Turn the mixer down to medium speed then add the remaining 1 1/2 cups of sugar by slowly sprinkling it over the beaten egg whites. Continue to whisk until the egg whites are thick and shiny.
•Add the vanilla and lemon zest then continue to whisk an additional minute until the mixture is very thick.
•Sift 1/4 of the flour mixture over the egg whites and carefully use a spatula to fold it into the batter. Continue adding the flour in fourths by folding until the flour mixture is all incorporated.
•Pour the batter into an ungreased 10-inch tube pan, smooth the top with a spatula and bake for 35 to 40 minutes, until it springs back to the touch.
•Remove the cake from the oven, turn upside down onto a cooling rack and allow to cool completely. Once cooled, remove the cake from the pan and sprinkle with a little powdered