October 25, 2015
Simple, moist, and fluffy Lemon Angel Food Cake. This recipe does not contain egg yolks and cane/corn sugar. The secret to a fluffy cake is in the egg whites. Try to not over-whip egg whites, or the cake will not rise properly (cake becomes dense).
1Preheat the oven to 325F.
2In a medium bowl, combine flour, salt, and protein powder. Sift together three times. Set aside.
3On high-speed setting, beat egg whites and cream tartar in a large, clean bowl by using an electric mixer for one minute or until medium peaks are formed.
4Lower to a medium-speed setting and sprinkle stevia over the egg whites mixture. Continue whisking for 2 minutes.
5Turn off the electric mixer. Add vanilla extract, lemon juice and lemon zests.
6Continue to whisk the egg whites mixture on a high-speed setting for a minute.
7Add ¼ batch of shifted salt, flour, and protein powder mixture (dry mixture) into the whipped egg mixture. Fold in the mixture gently with a spatula. Continue adding a ¼ batch of dry mixture at a time and gently folding until all ingredients are incorporated.
8Pour the batter into an ungreased 10-inch tube pan (angel cake pan) or a lightly greased and floured Bundt pan. Distribute evenly and gently tap the pan on the counter, couple times, to remove air pockets.
9Bake for 35-40 minutes or until the cake is dry to the touch and the surface is golden brown.
10Cool upside down on an elevated cooling rack/wire for an hour before removing from pan. Loosen the sides of the cake with a knife if necessary.