Citrus Angel Food Cake
1 1/2 cups granulated sugar
3 tablespoons grated lemon zest
1 cup cake flour
1/2 teaspoon salt
1 1/2 cups large egg whites, at room temperature
1 tablespoon water
1 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
1 1/2 tablespoons plus 2 teaspoons fresh lemon juice
1 cup confectioners' sugar, sifted
2 tablespoons heavy cream
Preheat the oven to 325 degrees. In a small bowl, stir 1 cup of the
granulated sugar with the lemon zest. In a medium bowl, sift the flour with the
salt and the remaining 1/2 cup of granulated sugar.
In a large bowl, beat the egg whites until foamy. Add the water, cream of
tartar, vanilla and 2 teaspoons of the lemon juice and beat at medium-high
speed until soft peaks form. Gradually add the lemon sugar and beat until the
whites are stiff and glossy. Fold in the flour mixture in 3 batches. Spoon the
batter into an angel food cake pan with a removable bottom and smooth the top.
Using a knife, cut through the batter several times to release any air bubbles.
Bake the cake for about 45 minutes, or until the top is golden and feels
springy. Invert the cake pan onto the neck of a wine bottle and let the cake
cool completely.
In a small bowl, whisk the confectioners' sugar with the cream until smooth.
Whisk in the remaining 1 1/2 tablespoons of lemon juice. Run a thin knife
around the side and tube to unmold the cake. Transfer to a platter and drizzle
with the lemon glaze.
Makes 10 servings.
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