Happy Valentine’s Day!
My State Fair of Texas, 2009 award-winning Angel Food Cake is the perfect dessert for your valentine. Especially, if it is baked in a heart-shaped angel food cake pan. A friend gave one of these cake pans to me for my wedding shower. I have enjoyed baking with it for years.
The heart-shaped angel food cake pans are available on Etsy.
Angel Food Cake Recipe
1 1/2 cups sifted cake flour (sifted then measured)
1/4 cup superfine sugar
1/4 t. salt
1 1/2 cups superfine sugar
2 T. lemon freshly squeezed lemon juice
Zest of 2 oranges
Zest of 2 lemons
14 large egg whites (1 3/4 cup) – room temperature
1 t. cream of tartar
-Set the oven rack on the lowest level.
-Preheat oven to 350º.
-Set aside angel food cake pan – do not grease it!
-In a small mixing bowl, combine the flour, 1/4 cup sugar and salt. Set aside.
-Mix the lemon juice with the orange and lemon zest. Set aside.
-In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites. When the egg whites become frothy, add the cream of tartar. Continue beating on high speed, adding the 1 1/2 cups of sugar – 1 tablespoon at a time until the egg whites are stiff and shiny but not dry.
-Whisk in the lemon juice and zests mixture.
-Gently but thoroughly fold in the flour, sugar and salt mixture.
-Spoon the batter into the ungreased angel food cake pan.
-Bake for 45 minutes until a wooden skewer inserted the center comes out clean.
-Invert the cake pan onto a funnel set over a wire rack.
-Cool completely for about 2 hours.
-Run a knife around the edges of the pan. Turn cake out onto a serving platter.
-Serve with freshly sliced strawberries.