Angel Food Cake With Lemon Icing

Angel Food Cake With Lemon Icing

Dairy Free

Basic Information

  • Servings: 26
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 2.42
  • Health score: 0.00
  • Weight Watcher points: 4.00

Summary

The recipe Angel Food Cake With Lemon Icing can be made in around 45 minutes. This recipe makes 26 servings with 90 calories, 2g of protein, and 0g of fat each. For 19 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. A mixture of cake flour, lemon zest, lemon juice, and a handful of other ingredients are all it takes to make this recipe so delicious. Mother's Day will be even more special with this recipe. 1 person has made this recipe and would make it again. It is a good option if you're following a dairy free diet. It works well as a dessert. Overall, this recipe earns an improvable spoonacular score of 10%. Users who liked this recipe also liked Angel Food Cake With Lemon Meringue Icing, Chocolate Angel Food Cake with Coffee Icing, and Angel Food Cake With Heath Bar Whipped Cream Icing.

Ingredients

  • cake flour
    cake flour115 grams
  • confectioners sugar
    confectioners sugar1 cup
  • egg whites
    egg whites9 large
  • lemon extract
    lemon extract1 teaspoon
  • lemon juice
    lemon juice0.5 teaspoon
  • lemon juice
    lemon juice3 tablespoons
  • lemon zest
    lemon zest1 tablespoon
  • salt
    salt0.25 teaspoon
  • sugar
    sugar330 grams
  • vanilla extract
    vanilla extract1 teaspoon
Instructions

Step 1

Preheat oven to 160C/325F. Beat egg whites until frothy, add salt, lemon juice and extracts.

Step 2

Add sugar a little at a time; continue beating until whites are glossy and stiff.Using the rubber spatula, gradually fold in the flour, 1/3 at a time, until flour is incorporated. Be sure that you use a true folding motion, gently turning the spatula from the bottom of the bowl to the top, folding in air with each stroke as opposed to beating or stirring.

Step 3

Pour batter into an ungreased, 26cm tube pan.

Step 4

Bake one hour or until top is golden brown. As soon as the cake is done, turn the tin upside down and suspendd its funnel over the neck of a bottle.

Step 5

Let cook, about 1 hour.While cake is cooling prepare the icing. In a small bowl, whisk together confectioners sugar, lemon juice and lemon zest.

Step 6

Let stand ten minutes before glazing the cake as it thickens a little.

Categories

Dish Types: dessert

Diets: dairy free

Occasions: mother's day

Source Information

Source: Foodista

License: CC BY 3.0

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