On a warm summer afternoon, I found myself wandering through a vibrant farmers’ market, where the air was thick with the scent of citrus and sweet blossoms. I stumbled upon a display of the juiciest lemons and fragrant oranges, their colors as bright as the sun. Inspired by the freshness around me, I decided to create a dessert as light and airy as a cloud—an angel food cake. With a twist of citrus to elevate its delicate flavor, this cake became an instant favorite at my gatherings, where everyone would dive into its fluffy texture and refreshing taste.
Ingredients
Cake:
1 cup cake flour
1 ½ cups granulated sugar, divided
12 large egg whites, at room temperature
1 teaspoon cream of tartar
½ teaspoon salt
1 teaspoon vanilla extract
Zest of 1 lemon
Zest of 1 orange
Zesty Glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon fresh orange juice
1 teaspoon lemon zest
Instructions
Begin by preheating your oven to 350°F (175°C). Prepare an ungreased angel food cake pan; the ungreased sides will help the cake rise beautifully.
In a medium bowl, sift together the cake flour and ½ cup of granulated sugar. This step is crucial for achieving a light texture, so take your time and enjoy the process.
In a large mixing bowl, using an electric mixer, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, then increase the speed to high and continue beating until soft peaks form. Gradually add the remaining cup of granulated sugar, one tablespoon at a time, beating until the mixture is glossy and forms stiff peaks.
Gently fold in the flour mixture in three additions, being careful not to deflate the egg whites. Once incorporated, add the vanilla extract, lemon zest, and orange zest, folding until just blended.
Pour the batter into the prepared angel food cake pan, smoothing the top with a spatula. Bake in the preheated oven for 30 to 35 minutes or until the cake is golden brown and springs back when lightly touched. An inserted toothpick should come out clean.
Once baked, remove the cake from the oven and invert the pan onto a cooling rack. Allow the cake to cool completely before removing it from the pan.
While the cake cools, prepare the zesty glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, fresh orange juice, and lemon zest until smooth. Adjust the consistency as needed by adding more juice or sugar.
Once the cake has cooled, gently run a knife around the edges and invert it onto a serving platter. Drizzle the zesty glaze over the top, allowing it to cascade down the sides. Garnish with additional citrus zest if desired.
Slice into this heavenly creation and enjoy the light, fluffy texture paired with the refreshing citrus notes that dance upon your palate. This Angel Food Cake is not just a dessert; it’s a celebration of summer flavors and a reminder of the joyous moments spent with friends and family.