Fabulous Cakes ANGEL FOOD CAKE

By carvalhohm

Ingredients

• 1 1/4 cups (150 g) cake flour
• 1 1/2 cups (300 g) granulated sugar
• 1 1/2 cups egg whites (375 ml) (about 11 egg whites)
• 1 tbsp. (15 ml) lemon juice
• 1 tsp.(5 g)cream of tartar
• 1/2 tsp.(5 g) salt
• 2 tsp. (10 ml) vanilla

Details

Adapted from make-fabulous-cakes.com

Preparation

Step 1

Preheat oven to 325°.

Mix half of sugar with cake flour and sift into bowl.

In another grease free bowl, beat the egg whites until foamy. Add in lemon juice, cream of tartar and salt. Slowly add rest of sugar while whisking. Beat until stiff peaks and glossy.

Carefully fold in dry ingredients and mix until well blended.

Pour into 10" angel food cake pan. No need to butter or oil pan.

Bake for 40 to 45 minutes until done. Cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with finger.

Invert cake pan on bottle and let cool upside down. Carefully take cake out of pan.

LEMON WHIPPED CREAM

1 cup 35% whipping cream
2 to 3 tbsp. icing sugar
1/2 cup lemon curd

Beat cream until soft peaks.

Add icing sugar and lemon curd and whipped until medium to stiff peaks.

LEMON CURD(yield: 1/2 cup)

1 egg
1/4 cup sugar
zest of one lemon
1/4 cup lemon juice
1/4 butter

Whisk eggs with sugar. Add lemon juice. Place in sauce pan. Stir mixture often until it thickens. Add lemon zest and butter. Transfer to small bowl and let cool in fridge.

ASSEMBLY

Invert angel cake into serving dish. Cover with lemon whipped cream and add cover with marshmallows.