Lemon Angel Cake, also known as Angel’s Cake.
Famous for its incredible fluffiness. Every slice is a cloud.
The Lemon Angel Cake is very similar to the Chiffon cake, but the peculiarity is that it does not contain yolks; the angel cake is made with only egg whites. Also, like the Chiffon cake, you need to use the specific mold that should not be buttered or floured.
Try it because you will fall in love just like I did.
If you are a fan of fluffy cakes, also try the Lemon Chiffon cake or the Pineapple Chiffon Cake with mascarpone cream
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups flour
- 16 oz egg whites (about 12)
- 1 1/2 cups sugar
- 1 packet cream of tartar
- zest of 1 lemon
- lemon flavor
- 1 pinch salt
Tools
- Bowl glass
- Electric Whisk these ones
- Mold chiffon cake
Steps
In a glass bowl, beat the egg whites at room temperature with the sugar, pinch of salt, and cream of tartar until they are nice and foamy.
Gradually add the flour, sifting it.
Add the lemon flavor and zest and mix well from top to bottom, being careful not to deflate the batter. Pour the mixture into the specific chiffon cake mold; remember, it should not be buttered or floured, and bake at 340°F for about 50 minutes. Always do the toothpick test.
Once baked, let it cool upside down just like the Chiffon cake
Once it has cooled, remove it from the mold, using a knife if needed, garnish with a bit of whipped cream, lemon slices, and a few mint leaves, then serve.
