First Place Lighter Than Air Angel Food Cake
by Judi Harris
Preheat oven to 350 degrees. Place oven rack in the center of the oven.
12 egg whites, at room temperature
¼ teaspoon fine sea salt
1 ¼ teaspoons Cream of Tartar
1 teaspoon pure vanilla extract
½ teaspoon lemon juice
1 ½ cups powdered sugar
1 cup cake flour
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. Gradually add the powdered sugar and beat until the mixture forms stiff peaks. Sprinkle the cake 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 30-40 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.
by Judi Harris
Preheat oven to 350 degrees. Place oven rack in the center of the oven.
12 egg whites, at room temperature
¼ teaspoon fine sea salt
1 ¼ teaspoons Cream of Tartar
1 teaspoon pure vanilla extract
½ teaspoon lemon juice
1 ½ cups powdered sugar
1 cup cake flour
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. Gradually add the powdered sugar and beat until the mixture forms stiff peaks. Sprinkle the cake 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 30-40 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.
