After one very painful Easter afternoon of several failed attempts at Angel Food Cake, I finally finally got it.Sunday morning we got up and decided to work on this recipe again. We bought a new hand mixer from Bed, Bath, & Beyond in hopes that the cheaper Target model had been the culprit of our failure. While this may have played a small part in our inability to actually whip the egg whites, we discovered that it was something else.
Egg whites at ROOM TEMPERATURE. While I had let them warm a bit on my very first attempt, it was nowhere near the amount of time I should have given them. Letting the eggs warm out of their shells (with super fun egg white separator might I add) made all the difference. It was so fun for us to actually watch this recipe come together the way it was supposed to originally.
So recipe (by Giada of course!):Angel Food Cake with Lemon Honey Yogurt Sauce
Ingredients
Cake:
Cake:
12 egg whites, at room temperature
1/4 teaspoon fine sea salt
1/4 teaspoon fine sea salt
1 1/4 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/2 teaspoon lemon juice (or half a lemon)
1 tablespoon lemon zest, plus extra for garnish
1 1/2 cups powdered sugar
1 cup cake flour
Fresh mint sprigs
1 teaspoon pure vanilla extract
1/2 teaspoon lemon juice (or half a lemon)
1 tablespoon lemon zest, plus extra for garnish
1 1/2 cups powdered sugar
1 cup cake flour
Fresh mint sprigs
Sauce:
1 cup plain yogurt
1 cup plain yogurt
1/4 cup honey
1 tablespoon lemon juice
Directions
For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer. Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated. Spoon the batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean. Invert the pan on a wire rack to cool completely, about 1 hour.
Directions
For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer. Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated. Spoon the batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean. Invert the pan on a wire rack to cool completely, about 1 hour.
For the sauce: In a small bowl whisk together the yogurt, honey,
and lemon juice until smooth. Pour into a serving pitcher.
Using a spatula, loosen the cake around the sides and middle.
Using a spatula, loosen the cake around the sides and middle.
Release the cake and place on a serving plate. Cut into slices and drizzle with the sauce.
Garnish with lemon zest and mint sprigs.
It ended up tasting pretty fantastic. The lemon honey yogurt really makes a world of difference.
We didn't use the mint sprigs this time, but i fully intend to the next time we prepare one!
Hopefully by then I will have also purchased a cooling rack.
I bake a lot. How do I not have one yet?
(ps... we worked hard to get this picture. Isn't it gorgeous?)Feeling lemony, refreshed, and successful.
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