How to Bake a Fat-Free Lemon Angel Food Cake
A fat-free lemon Angel Food cake is not only a perfect summer dessert but a cake that can easily be enjoyed year around. This is a perfect dessert option for those who still crave something sweet, but need to keep their fat and cholesterol intake in check. This is also a wonderful option for those who like cake but not necessarily a fan of frosting.
A 10-inch tube pan
1 ½ cups of white sugar
1 1/3 cups of cake flour
10 to 12 cold eggs
¼ teaspoon salt
1 ½ teaspoon cream of tartar
¾ teaspoon vanilla extract
Oven and the dishes
Place the oven rack on the bottom third of the oven. This will give room for the angel cake to rise. Make sure that all bowls and utensils are free of grease and oil.
Shifting the flour and sugar
To properly measure the flour, spoon the flour into the measuring cup. This will keep the flour from lumping together. Take the 1 1/2cups of flour and shift it once. Take ½ cup of the sugar and add it to the sifted flour. Shift the flour and sugar four times.
It is easier to separate eggs while they are cold. You are going to need three bowls for this step. Take your first egg and separate it. The egg whites are going to go into one bowl and the egg yolk into another bowl. Transfer the egg white into the third bowl. Now separate the next egg. If there is no sign of any yolk in the egg whites, add the egg whites to the egg white bowl. This will help from contaminating all the egg whites if you happen to get any yolks into the one you are presently separating. You need 1 ½ cups of egg whites. Allow the egg whites to come up to room temperature. Find out which is the best temperature by searching the types of ovens using keyword tools on the internet!
Beating the egg whites
Place the egg whites into a mixing bowl, and beat on medium speed until they start to foam. Add the salt and cream of tartar at this time. Turn the mixer to full speed and continue to mix until soft peaks are formed.
Once peaks have begun to form, reduce the mixer speed to low and begin to add the sugar gradually. Now turn the mixer on high and keep beating until the peaks are glossy and stiff. Add the vanilla.
Using the shifter, shift in a quarter of the flour mixture into the batter and combine. Fold the lemon zest into the batter.
Place the cake into the preheated 350-degree oven for 35 to 45 minutes. The top of the cake should be a light golden brown color. While the cake is in the oven, slice the fruit and place into a bowl.
To serve the cake, cut it with a surrogate knife and place it on a plate. Add the fruit and enjoy.
Beatty lives for experimenting different food options! She’s got all the best recipes up her sleeve.