Healthy Angel Food cake recipe

We have a confession.

I gained fat during the festive season. Like, can’t-fit-in-pretty-dresses type weight gain. It is not fine. I’m determined to be a lady which can match pretty outfits. Or i ought to simply wear larger dresses? Whatever. You receive the reason, appropriate?

So today I’m on a cliché “bad” meals break. It’s gonna be difficult. To help relieve myself into this hard change, I figured cooking a cake would be an awesome concept.

If your wanting to flip out and call me personally crazy, i'd like to clarify. This dessert is “healthy.” This has NO butter. My typical self would typically have nothing to do with a cake without butter, but tight zippers and waistbands made myself offer this cake an opportunity.

And guess what? Best concept # 1 of 2011.

Let’s talk dessert details, shall we?!

This dessert has actually a whole lot of egg whites–12 to-be exact–and good number of lemon zest, which leads to awesome lightness and a mouthful of zing. Myself likeee.

And because we’re all just a little sleepy from the getaway hecticness, I’m very happy to report this dessert is straightforward peasy to whip up and also to top all of it off, it is a one-bowl-cake (sorta) therefore there’s perhaps not a ton of clean-up. Lovely.

The only sort of lame benefit of Angel Food Cake (aside from the soothing time), is you need the right cooking pan. We repeat, you'll want an Angel Food Cake cooking pan. I’ve heard about many people achieving success with a bundt cooking pan, but i did son’t like to exposure it. I wanted cake.

But, I’m very happy to report that my father discovered the only pictured for $9 at Sur La dining table a week ago! It absolutely was totally beneficial.

And because this cooking pan performedn’t have legs, we cooled it by suspending it on a kind of bare wine bottle. Snazzy, no?!

The best part of this dessert, by far, ended up being the icing. it is perhaps not your typical buttercream. It’s a lemon flavored, snappy whipped lotion icing. Amazing.

It is now time once I convince you (and myself) that the icing ended up being “healthy, ” but i merely can’t. There’s absolutely nothing healthy about this. This has sugar, lemon liquid, a dash of flour and a whole lot of heavy whipping lotion.

Sorry, clothes. I tried.

Lemony Angel Food Cake

The Cake:

1 glass sifted dessert flour (perhaps not self-rising)

1 1/2 glasses sugar

12 big egg whites

2 tablespoons finely grated lemon gusto

1 tablespoon plus 1 tsp fresh lemon liquid

1 tsp lotion of tartar

1 teaspoon pure vanilla herb

1/4 teaspoon sodium

Lemon Cream:

1/2 cup fresh lemon juice

1/2 cup sugar

1 tablespoon cake flour (not self-rising)

1 1/2 cups hefty cream, chilled

1 tablespoon finely grated lemon zest

Make the cake: Preheat range to 325 levels, with rack in reduced third of range. Sift flour and 1/2 glass sugar into a bowl.

Whisk whites with a mixer on medium speed until frothy, about 1 minute. Add lemon gusto and liquid, cream of tartar, vanilla, and salt; carry on whisking until soft peaks form, about 2 1/2 moments. With mixer working, slowly include remaining cup sugar.

Boost speed to medium-high; continue whisking until firm, not rigid, peaks form, about 2 mins. Sprinkle whites with 1/3 of the flour-sugar combination. Making use of a rubber spatula, gently fold to mix. Sprinkle remaining flour-sugar mixture over whites in 2 additions; gently fold to combine.

Transfer batter to a 10-inch angel meals cake cooking pan with feet. Carefully run a knife through the center for the batter to remove any air bubbles. Bake until a tester inserted into center happens clean, 45 to 50 moments.

Remove cooking pan from oven, and invert onto its cooling legs (in the event your tube cooking pan doesn’t have legs, invert it throughout the neck of a wine, or similarly shaped, container to cool); let cool, 1 1/2 to 2 hours. Operate a knife across the internal and external sides of cake to get rid of. Invert onto a serving platter. (utilize a knife to separate cake from base of cooking pan.) Allow cool off on a wire rack. Unfrosted cake is kept in an airtight container for as much as 2 times.

Make the lemon ointment: Prepare an ice-water bathtub. Whisk lemon liquid, sugar, flour, and sodium in a tiny saucepan over medium-high temperature. Provide a boil; whisk continuously for 1 minute, until it thickens. Transfer to a heatproof bowl set in ice-water shower to sweet completely, stirring sporadically. At the same time, whisk lotion and lemon gusto with a mixer on moderate rate until moderate peaks form, about three full minutes. Carefully fold whipped cream into liquid combination in thirds. Refrigerate lemon cream, to instantaneously.