Citrus-Scented Angel Food Cake

Grandmother Shaw baked on Fridays and Saturdays, making simple sweets like this.

Yield: 8 servings (serving size: 1 slice)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 1%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 7g
  • Carbohydrate: 49.3g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 157mg
  • Calcium: 7mg

Ingredients

  • 1 cup sifted all-purpose flour
  • 1 1/2 cups sugar, divided
  • 1 tablespoon grated lime rind
  • 12 large egg whites
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 teaspoon lemon extract
  • 1 tablespoon fresh lime juice

Preparation

  1. Preheat oven to 325°.
  2. Lightly spoon sifted flour into a dry measuring cup; level with a knife. Sift flour again into a small bowl; add 3/4 cup sugar and rind, stirring mixture well with a whisk.
  3. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in lemon extract and lime juice. Sift 1/4 cup flour mixture over egg white mixture; gently fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time.
  4. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 55 minutes or until cake springs back when lightly touched. Remove cake from the oven. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.
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