16 August, 2017
Lemon Angel Food Cake
Trying to get an answer out of the Boyfriend is sometimes like pulling teeth. Asking him what he wants for his birthday, for example. He said “a job,” to everyone who asked (joke’s on him; he got a job offer on his birthday). When it came down to what baked good he wanted for his birthday, it was more or less a guessing game. Do you want… cupcakes? Sure, if that’s what you want to make. How about brownies? That sounds nice, too. A cake? Sure! Oh my god, pick something. I like lemon… things…?
Eventually, this is what we settled on, after I spitballed suggestions at him for days: lemon angel food cake. How did we settle on angel food cake, you ask? I said “angel food cake” and he got really excited. At least it was a decisive yes.
While this is the first time I’ve made angel food cake and the first time in a long time that I’ve eaten angel food cake. It got the seal of approval from the Boyfriend, and I thought it was pretty great, too! We enjoyed it with a scoop of jam on top, and mmmmmm-yummy! Enjoy it with fruit, ice cream, or both!
7 Egg whites
1/4 cup Granulated sugar
2 tsp Vanilla
3/4 tsp Cream of tartar
1/4 tsp Salt
2 tbsp Lemon zest
1/2 cup Flour
1/2 cup Confectioner’s sugar
Preheat oven to 325 degrees F. Set aside a nonstick loaf pan, and DO NOT grease the pan.
In a large bowl, beat the egg whites on medium speed with an electric mixer until they’re foamy. Add in the granulated sugar, vanilla, cream of tartar, and salt. Gradually increase the speed of the mixer until stiff peaks form. With a spatula, gently fold in the lemon zest. Gradually sift in the confectioner’s sugar and flour and fold it in as well. Pour the batter into the ungreased, dry loaf pan and bake for 35-40 minutes. Let the pan and cake cool completely before tracing the edges with a butter knife and turning it out onto a plate.
Enjoy with ice cream, jam, or both!