Lemon Mint Angel Food Cake
This recipe actually came from a mistake, my favorite kind.
Servings: 0
Ingredients
- 2 cups Baker's Sugar, super fine, divided
- 1-1/3 cups Cake Flour, sifted
- 12 lg Egg Whites, at room temperature
- 3/4 tsp. Kosher Salt
- 1-1/2 tsp. Cream of Tartar
- 1 tsp. Pure Vanilla Extract
- 1/2 tsp. Lemon Extract
- 1/4 tsp. Peppermint Extract
- 2 lemons, zested
Instructions
- Preheat oven 10 350°.Whisk together 1/2 cup of the sugar and sifted flour, set aside.
- In the bowl of a stand-up mixer, fitted with the whisk attachment, place the egg whites and cream of tartar. Beat on high until medium peaks form.Turn mixer to medium and gradually add remaining sugar. Do this by sprinkling the sugar over the egg whites. Whisk until incorporated and eggs are thick and shiny, like a meringue.With the mixer on slow, add in the vanilla, lemon and mint extracts and lemon zest. Turn to high and whisk until very thick.
- Start adding the flour, in fourths, and folding it into the egg mixture. Do this gently. You don't want to deflate the eggs. Continue until all flour is added and incorporated.
- Pour the batter into a, UNGREASED, 10-inch tube pan. Smooth the top.Bake for 35-40 minutes. You want it to be springy to the touch.Turn the pan over and let cool on a baking rack. The cake should fall out on its own. If it doesn't run a knife around the edge and give a nudge.