Be sure to use a 10” Angel food pan, to hold all of the light and airy batter. Many of us might have a hand-me-down Angel food pan from our grandmothers. If you’re shopping for one, I find vintage Angel food pans when I’m thrifting…new pans are also available online.
Use an UNGREASED 10” Angel food cake pan— an UNGREASED pan allows the batter to rise high, climbing the walls of the cake pan.
Here’s a link to an Angel food cake/chiffon cake pan that resembles the one I use:
Bake at 325 degrees… a slightly lower oven temperature than many cakes— at the end of the bake time, for this cake-turn the oven to 350 and bake an additional 5 minutes.
This cake cools upside down. Be sure to have a wine bottle or a suitable long neck bottle the cake pan will be able to rest on when cooling.
Ingredients:
8 eggs-yolks and whites separated-room temperature
2 cups all purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
1 cup water-room temperature
1 teaspoon lemon zest
2 teaspoons vanilla extract
1 Tablespoon fresh lemon juice
1 1/2 teaspoons LorAnn Bakery Lemon Emulsion (a substitute would be to replace with regular lemon extract-lemon flavor will be less)LorAnn Lemon Extract
(Can be purchased at Jungle Jim’s, or Cincinnati Cake and Candy or Michael’s or online)
1/2 teaspoon cream of tarter
Directions:
Preheat oven to 325 degrees.
In a large mixing bowl, add the egg whites and cream of tarter. Beat until stiff peaks form. Set aside.
In a second large mixing bowl. Sift together the flour, sugar, salt and baking powder. Do not skip the sifting step—this helps cake to rise and have a light texture.
To the sifted flour mixture, add the egg yolks, oil, water, lemon juice, zest and lemon emulsion. In a stand mixer or with an electric mixer, mix on low, then medium for 1 minute, gently scrape the sides and bottom of the bowl.
Add one heaping cup of the prepared egg whites to the batter and gently fold in with a spatula. This helps to lighten the batter before it’s combined to the rest of the egg whites.
Next, add the batter back to into the egg whites one cup at a time, folding gently until a uniform batter is created. Batter will be light and foamy.
Pour the light-airy batter evenly into the UNGREASED Angel food cake pan.
Bake on the middle rack of a preheated 325 degree oven for 55 minutes. Turn oven up to 350 and bake 5 minutes more.
Remove cake from oven to check for done-ness with a wooden skewer. Skewer should come our cleanly, with no wet batter.
Invert cake pan, onto a long neck bottle. Cool completely while cake rests upside down.
Use a thin bladed knife to loosen edges. Remove from pan and place on a cake plate or cake round.
Cooked Meringue Frosting
5 egg whites
1/2 tsp cream of tarter
1 2/3 cup sugar
2 tsp vanilla
In a heatproof bowl—create a double boiler. Put on a pot of water with about 2 inches of water- bring to a simmer and rest the heatproof bowl (glass or metal) atop the simmering pot. Be sure the bowl doesn’t touch the hot water. Add the egg whites, cream or tarter and the sugar. Gently whisk and stir until the mixture registers 160 on an instant read thermometer. The sugar will be completely melted-mixture should be smooth-not grainy. Remove egg mixture from heat and place the heated egg whites in a stand mixer with whisk attachment. Add vanilla. Beat on medium-and then high for a total of 5-7 minutes-or until stiff peaks are achieved. Frost the cooled cake with the meringue. Using a kitchen torch, lightly toast the meringue. Serve within 6 hours of frosting and toasting for best results.
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