Imagine a dessert so light it could float away, so delicate it practically melts on your tongue, and so irresistibly tangy it makes your mouth water instantly! This Angel Food Cake with Citrus Glaze isn't just a dessert—it's a culinary masterpiece that transforms ordinary ingredients into an extraordinary experience. Perfect for those who crave a guilt-free treat that doesn't compromise on flavor, this recipe will revolutionize your baking game and impress even the most discerning dessert lovers.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup cake flour
- 1 1/2 cups egg whites (about 10 large eggs)
- 1 cup sugar
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1/2 cup powdered sugar
- 1 tablespoon lemon zest
- 1 tablespoon orange juice
Instructions
- Preheat your oven to 350°F (175°C). Ensure that your oven rack is positioned in the lower third of the oven to allow for even baking.
- In a large mixing bowl, sift together 1 cup of cake flour and 1/2 cup of the granulated sugar. Set this mixture aside for later use.
- In another clean, dry mixing bowl, combine 1 1/2 cups of egg whites, 1 teaspoon of cream of tartar, and 1/4 teaspoon of salt. Using an electric mixer, beat the egg whites on medium speed until foamy.
- Increase the mixer speed to high and continue beating the egg whites until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar, one tablespoon at a time, while continuing to beat until the egg whites are glossy and stiff peaks form.
- Gently fold in 1 tablespoon of lemon juice and the flour mixture into the beaten egg whites. Use a spatula to carefully fold the ingredients together, being cautious not to deflate the egg whites.
- Once fully combined, pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula to ensure an even surface.
- Bake the cake in the preheated oven for approximately 30 minutes, or until the cake is golden brown and springs back when lightly touched.
- Once baked, remove the cake from the oven and immediately invert the pan onto a wire rack to cool completely. This helps maintain the cake's height and airy texture.
- While the cake is cooling, prepare the citrus glaze. In a small bowl, whisk together 1/2 cup of powdered sugar, 1 tablespoon of lemon zest, and 1 tablespoon of orange juice until smooth and well combined.
- Once the cake is completely cool, carefully run a knife around the edges of the pan to loosen it. Invert the cake onto a serving plate.
- Drizzle the citrus glaze over the top of the cake, allowing it to cascade down the sides. You can use a spatula to spread the glaze evenly if desired.
- Let the glaze set for a few minutes before slicing the cake into 10 servings. Serve and enjoy your light and refreshing Angel Food Cake with Citrus Glaze!
Tips
- Temperature Matters: Ensure egg whites are at room temperature for maximum volume and fluffiness.
- Clean Equipment is Crucial: Any trace of fat can prevent egg whites from whipping properly, so use squeaky-clean, grease-free bowls and beaters.
- Folding Technique: Use a gentle, bottom-to-top folding motion to preserve the air bubbles that give the cake its signature lightness.
- No Greasing Allowed: An ungreased pan helps the cake climb and maintain its height during baking.
- Cooling Upside Down: Inverting the pan prevents the delicate cake from collapsing and maintains its airy texture.
- Zest Boost: Fresh citrus zest intensifies the glaze's flavor, so don't skimp on those fragrant rinds!
- Serve Fresh: This cake is best enjoyed within 1-2 days of baking for optimal texture and taste.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 30g
Protein: 4g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
