Lemon Angel Food Cake

Recipe Yields:
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!

INGREDIENTS:

  • 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)

INSTRUCTIONS:

  1. Preheat oven to 350ºF.

  2. Combine 1/2 cup sugar and all of Deya’s Gluten-Free Cake Flour. Sift together 4 times. Set aside.

  3. 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.

  4. Sprinkle remaining sugar to the egg mixture. Beat for several minutes until thick and shiny.

  5. Whisk in vanilla and lemon zest.

  6. Continue to whisk until very thick, about 1 more minute.

  7. Slowly fold flour mixture into egg mixture with a rubber spatula.

  8. Pour batter into an ungreased 10-inch tube pan and smooth out the top.

  9. Bake for 35 to 40 minutes, or until cake springs back when touched.

  10. Remove cake from oven and invert pan on a cooling rack until cool.