Angel Food Cake with Lemon Icing!

05/12/22 • 39 min

Hello everyone and welcome back to another episode of Nikoli's Kitchen, with massive apologies for the delay in getting this into your ears- prep for the Livestream for the Cure has overwhelmed me of late. This week on the show, I talk about letting go of anger and trying to work to make the world a better place, and then I talk about the wins (and failures) I experienced trying to make angel food cake from scratch. Pro tip: Buy a tube pan. Thank you all so much for listening!

The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.

~| In this week's episode I talk about my failures to make the recipe adapted from Cake by Courtney. I believe that was because I still followed the baking instructions for the tube pan instead of instructions more meant for loaf pans. The first time I made angel food cake was from a recipe adapted from https://www.chocolatemoosey.com/angel-food-cake-in-a-loaf-pan/. For the recipe listed below I tried to adapt the instructions from this recipe for loaf pans, which will yield a much better result. |~

Featured Recipe for this Episode

~| This recipe is largely based on the recipe from Cake by Courtney found at https://cakebycourtney.com/angel-food-cake/. |~

1 c all-purpose flour &
2 T cornstarch OR
1 c + 2 T cake flour
1-3/4 c sugar
1/4 t salt
1-1/2 t cream of tartar
zest of 3 lemons OR 2 oranges
13 egg whites

Preheat oven to 325°.
Combine 1 c of your sugar, the flour & cornstarch, and salt in a bowl and whisk to combine.
Sift them through a mesh strainer four times.
Add your egg whites to a large bowl or the bowl of a stand mixer.
Whisk or beat the egg whites on mid-high. When they start to foam, add your cream of tartar and zest.
Slowly add the remaining 3/4 c of sugar while the egg whites continue to beat.
Stop beating the egg whites when you reach soft peaks- they should form a peak as you pull the whisk/beaters out of the bowl, and then the peak will fall.
Sift your dry ingredients into the egg whites in four batches, folding them in gently between batches (literally JUST until mixed).
Pour the batter into two ungreased 9x5" loaf pans and place them onto a large baking tray together.
Bake for 45 to 55 minutes at 325° or until brown and no longer sticky on top. Don't open the oven until you're sure it's done. Make sure your batter is set by shaking the pans slightly to see if they still have a liquidy jiggle in the middle.
Remove from the oven and turn the loaf pans upside down and rest the handles on two things of equal height (I used cans of beans!) to allow air to cool the cake but so it doesn't collapse. Let it cool for an hour before removing from the pan to serve.