I can now call myself a baker.
Because I can make Angel Food Cake.
Let’s back up a minute. About 2 years ago, before I knew what a food blogger was, before I used my Kitchen Aid mixer on a regular basis, before I actually thought about what to make for dinner on a regular basis, I tried to make angel food cake.
It’s a good thing I don’t have photographic evidence.
I can’t even tell you how I made it. There’s a chance I may have used my Kitchen Aid, but I hadn’t really used it much, so I didn’t whip up my eggs enough, and I didn’t know to add the sugar to the whipped eggs gradually. There’s a chance I may have dumped all the sugar in at once.
Anyway, I pour the sickly contents into my bundt pan, stuck it in the oven, and hoped for the best.
I’m going to tell you right now this is not what came out.
The sugar was all crystallized, the cake barely rose, it was a little….sticky (what?). I suppose it tasted alright, but I think I ended up throwing most of it away. I vowed never again to make angel food cake. Store bought from now on.
Fast forward to 2 weekends ago when I said, that’s it I am going to tackle this damn angel food cake phobia.
Can you have a phobia of making angel food cake?
Anyway, I didn’t want a boring simple cake. I wanted something bright and refreshing. Since I’m obsessed with lemon, I thought it would be perfect.
I have to admit, I was a bit nervous. I watched my egg whites like a hawk. I added my sugar a tablespoon at a time. I oh so carefully slid the mix into the pan. I folded my lemon ingredients into the egg whites like I was wiping a baby’s bottom (weird?). And I carefully placed it into my oven. And 55 minutes later, the most beautiful angel food cake, with a golden crust, came out. I patiently waited for the cake to cool, and carefully used my off set spatula to eek my cake out of it’s cocoon. I cut myself a slice and dug in. Oh, it was magical. There was plenty of lemon flavor, and it was light and airy.
I may have had two slices.
But it’s ok because angel food cake is low in calories and blah blah blah.
So I’m good.
And I’m never buying store bought angel food cake ever again. My phobia is cured. HALLELUJAH!
Lemon Angel Food Cake
As seen on Fresh from the Oven
- 1 cup (4 ounces) cake flour
- 1.5 cups (10.5 ounces) sugar
- 12 large egg whites, at room temperature (I used the bottled kind)
- 1 tsp cream of tartar
- 1/4 tsp salt
- 2 tbsp juice from 1 lemon
- 1/2 tsp vanilla extract
- 2 tbsp grated lemon zest