There is one small drawback to making homemade, custard-based, ice cream. And that is all the leftover egg whites! Sure, you can make meringue cookies, but lately I have had A Lot of egg whites! That means- angel food cake!
Angel food cakes are really easy to make, as long as you have a hand-held mixer or a stand mixer. If you decide to whip the egg whites by hand, well, I applaud you!!
Light, airy, and delicious, angel food cakes are great served with fresh fruit or lemon curd. This would be a perfect dessert for summer!
Lemon Angel Food Cake
- Stand mixer
- Large piece of wax paper
- Serrated knife
- 1½ Cups Egg whites at room temperature (about 10-12),
- 1½ Cups Confections sugar
- 1 Cup Cake flour
- ½ Cup Sugar
- ¼ Teaspoon Salt
- 1½ Teaspoons Cream of tartar
- 1 Tablespoon Lemon zest
- Preheat oven to 350 degrees. Move the oven rack to the lower third of the oven.
- In a stand mixer with the whisk attachment, whisk the egg whites until foamy. Add in the cream of tartar and whisk on medium-high speed until the egg whites form soft peaks.
- While the egg whites are whisking, sift together the cake flour, confectioners sugar, and salt onto a large piece of wax paper. Set aside.
- Once the egg whites have formed soft peaks, keep the mixer running and slowly add in the sugar, and then the lemon zest. Stop the mixer, remove the bowl, and fold in 1/4 of the flour mixture. Repeat this 3 more times, until all the flour mixture has been folded into the egg whites. Pour the batter into a tube pan (ungreased), and bake until the top is golden brown, about 40-45 minutes. A toothpick inserted into the cake should come out clean. Remove the cake from the oven and invert it onto the neck of a wine bottle or metal funnel (I used a beer bottle). Let the cake cool completely like this. Once cool, run a knife along all the edges (and bottom) to release the cake. Cut using a serrated knife, with a sawing motion. Enjoy!