Citrus Angel Food Cake
Ingredients:
- 1 1/4 cups cake flour
- 1 3/4 cups white sugar
- A pinch of salt
- 1 1/2 cups egg whites (this ended up being 11 eggs for me)
- 1 teaspoon cream of tartar
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh orange juice
- Zest of 1 orange
Instructions:
- Beat the egg whites until foamy. Add the cream of tartar and continue to beat until stiff peaks form.
- Add the lemon and orange juice and the orange zest and fold together with a rubber spatula.
- Add the flour, sugar and salt (you should sift these, but I didn't and had no issues) and fold into the egg white mixture until smooth.
- Pour the batter into an ungreased 10 inch tube pan. This works best if you have one with a removable bottom and that has little legs on it so you can stand it upside down.
- Place the pan into the cold oven and set the temperature to 325 degrees F. Bake for 45 minutes or until golden brown.
- Invert the cake and allow it to cool completely in the pan before removing it. Use a knife to loosen the cake all around before removing it from the pan.
- Serve with whipped cream and fruit!