Angel Food Cake Lemon

By mariannefeldman

Ingredients

• 1/2 cup superfine sugar (make superfine sugar by processing regular sugar in food processor til fine)
• 1 1/2 cups superfine sugar (total superfine sugar needed: 2 cups)
• 1 1/3 cups sifted cake flour (not self rising) or use AP flour: 1 cup AP flour minus 2 tbs flour = 1 cup cake flour for
• 1 1/2 cups egg whites, room temp (10 - 12 eggs)
• 3/4 teaspoon kosher salt
• 1 1/2 teaspoons cream of tartar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract (orig recipe called only for 3/4 tsp vanilla extract)
• 1 1/2 teaspoons grated lemon zest (approx 2 lemons) - more is good

Details

Servings 1

Preparation

Step 1

Preheat oven to 350

Sift together 1/2 cup superfine sugar with flour; set aside

Whisk egg whites, salt & cream of tartar on high speed until the eggs make medium firm peaks (recipe says about 1 min- i think more)

Add remaining 1 1/2 cups sugar slowly by sprinkling sugar over egg white mixture while mixing on medium speed

Keep whisking til thick & shiny (recipe says a few mins)

Whisk in vanilla & lemon extracts & lemon zest; continue to whisk until very thick (recipe says about 1 more min)

Sift about 1/4 of the reserved flour mixture over the egg white mixture & fold in by hand; continue adding flour in fourths until all is incorporated

Pour into ungreased 10" tube pan, smooth the top

Bake about 35 - 40 mins, until browned & springs back to light touch

Invert pan til cool