Citrus Angel Food Cake
The balmy days of summer have arrived. Why not try making this light, zesty, low-fat dessert to satisfy your sweet tooth when you’re cooling down at the beach?
Makes 1 (8 ¼”) cake, 8 to 10 servings
- 10 large egg whites, at room temperature
- ¼ tablespoon cream if tartar
- 1 ½ cups granulated sugar
- 1 cup all-purpose flour
- 1/8 tablespoon kosher salt
- Grated zest of 1 lemon
- Grated zest of 1 orange
- Grated zest of one lime
- Preheat the oven to 350°F.
- In a large, clean, dry bowl of an electric mixer, combine the egg whites and cream of tartar. With a whip attachment at low speed, beat the whites until foamy. Increase the mixer speed to high; beat the whites until soft peaks form. Gradually add ¾ cup of the sugar, 1 tablespoon at a time, beating well after each addition. When all the sugar is incorporated, continue to beat until the mixture is shiny and just holds firm peaks when the beaters are lifted. (Do not overbeat.)
- Sift together the remaining ¾ cup of sugar, the flour, and the salt onto a piece of parchment paper.
- With a rubber spatula, gently fold the lemon, orange, and lime zests into the egg white mixture. Sift one-third of the flour mixture over the whites; gently fold in with the spatula. Repeat twice more with the remaining flour mixture just until blended. Pour the batter into an 81/4” x 4 ¼ angel food cake pan. Do not butter the pan (see note). Gently run a knife through the batter to remove any air pockets.
- Bake the cake on the center oven rack 40 to 45 minutes, until a skewer inserted in the center of the cake comes out clean. Remove cake from oven and invert onto a tray to cool. This will ensure a light and airy texture.
- 1 ¼ cup confectioners’ sugar
- ¼ cup fresh lemon juice
- Grated zest of 1 lime
- Sift the confectioners’ sugar into a small bowl. Add the lemon juice and lime zest; whisk until smooth.
- Turn the cake pan right side up; run a spatula around the sides of the pan and tube. Invert the cake to unmold. Place the cake on a serving tray or cake stand. Pour the glaze over the top. Let the cake stand 15 minutes, until the glaze sets.
NOTE: An angel food pan is not buttered prior to being filled in order to allow the egg whites to expand and climb as the cake bakes.
You don't have to be a master baker like Metropolitan's James Barrett to make delicious French-inspired delights at home. Here are several favorites—some savory, some sweet—adapted by James for the home chef.