Lemon angel food cake
Follow for more easy fun recipes 🍋⬆️
Lemon angel food cake with blueberry whipped cream recipe : aka fluffy, light cake with a just-sweet-enough topping — summer perfection! 😇
ingredients:
— 1 1/2 cups egg whites (about 10 eggs)
— 1 1/2 tsp cream of tartar
— 1 cup sugar
— 1 tsp vanilla
— zest from 2 lemons
— 1 cup cake flour
— 1 1/4 cups powdered sugar
Whipped cream:
— 2 cups heavy whipping cream
— 3/4 cup powdered sugar
— 1 package crushed freeze dried blueberries
How-to:
*Preheat oven to 375˚*
1. Add egg whites, cream of tartar, lemon zest, and vanilla to a bowl. Beat until foamy, and then gradually turn the speed up to high.
2. Add in the 1 cup of granulated sugar a few tbs at a time, and beat until the sugar is dissolved, and it forms stiff, glossy peaks.
3. In another bowl, whisk together cake flour and powdered sugar until evenly mixed.
4. Gradually fold in scoops of the flour mixture into the egg white mixture until combined.
5. Pour into a greased pan and bake for 30-35 minutes until golden brown. When you press it down, it should slowly bounce back.
6. Flip it upside down, and let it rest until the pan is cool to the touch.
7. Serve with blueberry whipped cream and fresh berries.
#easybaking #summerbaking #easyrecipes #angelfood #angelfoodcake #lemonrecipes #blueberryrecipes #lemonblueberry #recipeideas #lemon8partner
So you've just made this incredible Lemon Blueberry Angel Food Cake, right? It's seriously one of my go-to summer desserts! But guess what? There's so much more you can do with angel food cake, and I've picked up a few extra tips and tricks I just had to share with you all. One of the best things about angel food cake is how surprisingly light it is. For those of us looking for a healthy angel food cake option, this is it! Made mostly from egg whites, it's naturally fat-free and has a delicate texture. It feels indulgent without all the guilt, especially when paired with fresh fruit like our blueberries. It's truly a smarter choice when you're craving something sweet and airy without feeling too heavy. Getting that perfect light and airy texture can seem tricky, but a few things make all the difference. Always make sure your egg whites are at room temperature – it helps them whip up beautifully into those stiff, glossy peaks. And when it comes to flour, using a good quality cake flour is a non-negotiable for that signature delicate crumb. I totally get why it's been 'America's Favorite Cake Flour Since 1894' – it's key for that melt-in-your-mouth texture! Gently folding the flour mixture into the egg whites is crucial; you don't want to deflate all that hard-won air. While our blueberry whipped cream is divine, don't stop there! If you're wondering about whipped topping for angel food cake or other dessert topping ideas, the possibilities are endless. I sometimes make a simple lemon glaze for an extra citrusy kick, or even a light cream cheese frosting for angel food cake for a richer twist. And for angel food cake with fruit, fresh berries, sliced peaches, or even a mixed berry compote are fantastic. You can also explore flavored angel food cake by adding almond extract, orange zest, or even cocoa powder to the batter (just adjust the dry ingredients slightly if adding cocoa powder). Ever find yourself with leftover angel food cake, or just want to get creative? I often ask myself, what can I do with angel food cake? It's amazing in trifles layered with custard and fruit. You can also slice it and toast it lightly, then serve with ice cream – almost like a deconstructed shortcake! For angel food cake individual servings, I love cutting it into cubes and making mini parfaits with yogurt and fruit, or even grilling slices for a smoky, caramelized flavor. It's so versatile, making it perfect for any occasion where you need a light, beautiful dessert! Hope these extra tips help you enjoy your lemon angel food cake even more! It's such a joy to share these simple pleasures. Happy baking!
I am loving your content girl 🤗🤗