I love angel food cake. It is one of my favorite desserts, especially in the summer. Topping it with fresh berries and a dollop of whip cream is a sweet dessert with less guilt.
If you follow me on Facebook I mentioned last weekend that I was making this for a picnic. What I also love to do if I am serving this to guests when entertaining is to soak berries in Limoncello. How about that for a topping?
For the Limoncello topping what you just need to do is cut up the berries you would like to use. I typically use a mix of strawberries and blueberries. Pour some limoncello over the fruit, as much or as little as you want and let the berries take a bath for the day. The longer they soak, the more they will absorb the Limoncello. If I am serving this for dessert I will typically make this in the morning for that evening. It is so good!
Lemon Angel Food Cake
- 1 1/2 cups egg whites about 10-12 eggs
- 1 1/2 teaspoons pure lemon extract
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon fresh lemon zest
- 1 1/2 cups sugar
- 1 cup cake flour
Lemon Glaze (optional):
- 1/2 cup confectioners sugar
- 1-2 tablespoons fresh lemon juice use lemon that was used for zest. Be sure to zest first before juicing
- 1/2 teaspoon lemon zest
Preheat oven to 350 degrees Fahrenheit.
Using a stand mixer or electric mixer with whisk attachment add to a large bowl egg white, lemon extract, cream of tartar, vanilla extract, salt and lemon zest. Stir on medium high speed until stiff peaks form, about 4-5 minutes.
Reduce speed and gradually add in sugar until just combined.
Gradually sprinkle in cake flour and by hand fold into mixture a little at a time. Don't over mix.
Pour batter into a 9 or 10 inch angel food tube pan and bake for 35- 40 minutes until top is golden brown and springs back when touched.
In a small bowl combine confectioners sugar. Add a little lemon juice and stir until consistency is desired. Stir in lemon zest and drizzle over cooled angel food cake.
Note- For best results use fresh egg whites.