Angel Food Cake - Lemon

By mariannefeldman

from Barefoot Contessa

Ingredients

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

Preparation

Step 1

Oven to 350

Combine 1/2 cup sugar with the flour & sift together

Place egg whites, salt, cream of tartar in bowl & whisk on hightil makes medium firm peaks, about 1 min

with mixer on medium, add remaining 1 1/2 cups sugar by sprinkling over egg white mixture while whisking-whisk til thick & shiny

whisk in extracts & lemon zest & continue to whisk til very thick

sift about 1/4 flour mixture over egg white mixture & fold in, continue folding in flour in fourths til all incorporated

Pour into ungreased 10" tube pan, smooth top & bake 35-40 mins til springs back to the touch

Invert pan to cool