1 tube cake
Angel Food Cake screams summertime to me! I love being in charge of desserts when joining friends at summer picnics and concerts in the park. This is a summertime staple for me. People don’t expect a cake in the park-- but this one is so light and fluffy, it is a perfect treat. I love to serve it with a mix of strawberries and blueberries with a dollop of whipped cream. Enjoy!
2 cups sugar
1 1/3 cups Deya’s Gluten-Free Cake Flour
1 1/2 cups egg whites (10 to 12 eggs)
3/4 teaspoon salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon vanilla extract
1 1/2 teaspoons lemon zest (2 lemons)
Preheat oven to 350ºF.
Combine 1/2 cup sugar and all of Deya’s Gluten-Free Cake Flour. Sift together 4 times. Set aside.
Beat egg whites, salt, cream of tartar in a bowl with an electric mixer on high until eggs make medium-firm peaks, approximately 1 minute.
Sprinkle remaining sugar to the egg mixture. Beat for several minutes until thick and shiny.
Whisk in vanilla and lemon zest.
Continue to whisk until very thick, about 1 more minute.
Slowly fold flour mixture into egg mixture with a rubber spatula.
Pour batter into an ungreased 10-inch tube pan and smooth out the top.
Bake for 35 to 40 minutes, or until cake springs back when touched.
Remove cake from oven and invert pan on a cooling rack until cool.