Imagine a cloud-like cake so light it practically floats off your plate, crowned with a tangy lemon buttercream that will make your taste buds dance with joy! This Angel Food Cake isn't just a dessert - it's a culinary masterpiece that transforms ordinary moments into extraordinary memories. Whether you're looking to impress guests or treat yourself to something spectacular, this recipe promises to be your secret weapon in the kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 large egg whites
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Make sure your oven rack is positioned in the lower third of the oven to ensure even baking.
- Prepare your cake pan by using a 10-inch tube pan (angel food cake pan) without a non-stick coating. Do not grease the pan, as this will help the cake rise properly.
- In a large mixing bowl, sift together 1 cup of cake flour and 1/2 cup of the granulated sugar. Set aside the flour mixture for later use.
- In another clean, dry mixing bowl, use an electric mixer to beat the 12 large egg whites on medium speed until they become frothy.
- Add the 1/4 teaspoon of cream of tartar and 1/4 teaspoon of salt to the egg whites. Continue beating on medium-high speed until soft peaks form.
- Gradually add the remaining 1 cup of granulated sugar, about 2 tablespoons at a time, while continuing to beat the egg whites until stiff peaks form. This should take about 5-7 minutes.
- Once the egg whites are at stiff peaks, gently fold in the 1 teaspoon of vanilla extract using a rubber spatula.
- Carefully sift the flour mixture over the beaten egg whites in three additions, folding gently after each addition. Be careful not to deflate the egg whites.
- Pour the batter into the ungreased tube pan, spreading it evenly with a spatula. Smooth the top gently if necessary.
- Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and springs back when lightly touched. A toothpick inserted into the center should come out clean.
- Once baked, immediately invert the cake in the pan onto a cooling rack. Allow it to cool completely in the pan, which may take about 1 hour.
- While the cake is cooling, prepare the lemon buttercream frosting. In a large mixing bowl, beat 1 cup of softened unsalted butter with an electric mixer until creamy and smooth.
- Gradually add in 4 cups of powdered sugar, mixing on low speed until combined. Increase the speed to medium-high and beat until fluffy, about 2-3 minutes.
- Add 2 tablespoons of lemon juice and 1 tablespoon of lemon zest to the buttercream, mixing until fully incorporated and smooth. Adjust the consistency with more powdered sugar or a little milk if necessary.
- Once the cake has completely cooled, carefully run a knife around the edges of the pan and the center tube to loosen the cake. Invert it onto a serving plate.
- Spread the lemon buttercream frosting generously over the top and sides of the cooled angel food cake using a spatula. Decorate as desired, perhaps with additional lemon zest or fresh berries.
- Slice and serve your delicious Angel Food Cake with Lemon Buttercream Frosting. Enjoy!
Tips
- Egg White Wisdom: Ensure your egg whites are at room temperature and use a completely clean, dry bowl to achieve maximum volume when whipping.
- Sifting is Crucial: Sift the flour and sugar multiple times to create the lightest, most delicate cake texture possible.
- Folding Technique: When incorporating flour into egg whites, use a gentle folding motion with a rubber spatula to preserve the air bubbles that give the cake its signature height.
- Pan Preparation: Never grease an angel food cake pan - the ungreased surface allows the cake to climb up the sides and rise beautifully.
- Cooling Matters: Inverting the cake immediately after baking and cooling it completely in the pan is key to maintaining its perfect structure.
- Frosting Finesse: Make sure your buttercream is at the right consistency - smooth but not too runny, so it spreads easily without sliding off the cake.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 45mg
