Angel Food Cake
This is a simple delicate cake that we make in the summer a lot, it uses up the abundance of eggs and is a nice light dessert for hot summery days. The left over yolks can be used to make pudding, so there is no waste.
5oz- Cake Flour*
15oz Cold fresh egg whites
15oz Granulated sugar
1tbsp Vanilla Extract
1oz Fresh squeezed lemon juice
1/4tsp Sea Salt
Adjust oven rack to middle position and pre heat to 350°
Sift flour and se aside.
Combine egg whites, sugar and vanilla in a mixer bowl with the whisk attachment. Mix on low to loosen the whites 1 min. Increase mixer to med-low #4 and mix for 3 min whites will be dense and dark. With mixer running add lemon juice and salt, immediatly increase speed to med #6 and whip for 3 minutes. Finally increase speed to #8 or high and mix for 2-3 minutes or until glossy white peaks form like soft serve icecream.
Sprinkle flour on top and stir roughly to combine, switch to foldinh until flour is mixed in. Scrape into an ungreased bundt pan or traditional angel food pan, smoothing top of batter.
Bake until firm to the touch, puffy and golden about 45 minutes.
Invert pan upside down on a bottle or use tabs in angel food cake pan. I use our vinegar bottle. Cool cake until COLD to the touch.
Turn pan over and gently slide a spatula down the sides of cake and pull towards the center of the cake gently.,repeat for the center of the cake.
Serve with macerated strawberries, vanilla icecream and chocolate sauce.
*You can make your own cake flour by removing 2 tbsp of flour and replacing it with corn starch. If making your own cake flour I recommend using the freshest of eggs.