I love angel food cake but I’ve never made it before and actually I havent had it since for years, maybe since I was a child. I’m certain that I remember my mother making angel food cake out of a pack too so maybe I havent even had real Angel food cake!
This months Baketogether was Angel Food Cake, arranged by Abby Dodge, using her Tangerine Angel Food Cake recipe when I saw this my first thought was “yes, I love Angel food cake!” I thought of how I would “switch it up” as Abby encourages us to do. Lemon would be my theme, I was looking forward to this! Last weekend, for Easter, I made a different lemon cake that required a lemon curd filling, using 10 egg yolks, this meant I had 10 egg whites ready for the Baketogether, serendipity at work! Then through twitter I found out that the bundt pan I had intended on using wasnt the right pan! In my mind a bundt pan and an angel food cake pan were the same thing, this is not the case, my memory was playing with me again! A few tweets and a forwarded article later and it seemed that although not advisable an angel food cake could be made in a bundt with limited success. What did I have to lose? Anyway those egg whites needed using!
I followed Abby’s instructions exactly, the only difference was swapping in the zest of a lemon for her tangerine zest. I let it completely cool upside down resting on 4 cans of soup! When it was cool it had shrunk away a little from the middle, I used a small thin spatula and ran it around the top then gently slid it up and down all the way around. I put a plate over the bottom of the pan and turned it upside down and that baby slipped right out! I was so pleased! True it’s not perfect and it has a few little rustic edges, but it’s not the disaster I had dreaded ! This cake is like eating a cloud! Amazingly light and fluffy with a subtle taste of lemon. Whether my mother’s angel food cake came out of a pack or not my memory served me well, I do love angel food cake!
To go with it I did another switch and rather than Abby’s caramel sauce I made a lemon sauce, inspired by the lemon curd I had made the week before. Thanks Abby for another great recipe and a great baketogether!
Lemon Angel Food Cake
Note, superfine sugar is caster sugar and confectioners sugar is icing sugar if making in UK.
Lemon Sauce
Ingredients
- 115 grams butter
- 150 grams caster sugar
- 50 ml water
- 50 ml lemon juice
- 1 egg, beaten
- 1 tsp of fresh lemon zest
- Put the butter, sugar, water, and lemon juice into a medium-sized pan, heat slowly whisking all the time.
- When the butter is starting melt add the egg and zest, keep whisking. Heat slowly, constantly whisking until the mix comes to the boil and thickens. If too thick add a little more water, if not so thick don’t worry this firms up as it cools.
- Sieve the sauce to remove any egg solids. Let cool before serving.
#1 by Wendy Read (@Sunchowder) on April 13, 2012 - 14:54
So excited you have joined Baketogether! I just posted mine yesterday 🙂 Yours looks gorgeous, even using the Bundt pan. This is the most melt-in-your-mouth cake I have ever made, so pleased you had the same experience. I love baking withy you!
#2 by Jayne on April 13, 2012 - 16:49
Thank you! So relieved it came out of the pan! You are right it is the lightest cake Ive ever tasted!Love the Baketogether!
#3 by lizthechef on April 13, 2012 - 17:11
I have the same hazy childhood memories of my mother making angel food cake. LOL re your bundt pan – but it worked!
#4 by Barbara | Creative Culinary on April 14, 2012 - 09:33
I couldn’t wait to see how this turned out for you and I’m so happy the result was good. You can be the poster girl for making an angel food cake in a bundt pan Jayne! It’s gorgeous…and as much as I love lemon I want this now…or at the very least how about for breakfast? 🙂
#5 by Jayne on April 14, 2012 - 12:45
Thank you! It must have been beginners luck! Lets hope that shines on your Baketogether too! Cake for breakfast – dont mind if I do!
#6 by Nina on April 14, 2012 - 20:35
Wow looks great. I was planning to participate in this month’s baketogether. Came across your post from Abby’s blog.You have a great site:)
#7 by Jayne on April 14, 2012 - 20:57
Thanks so much!
#8 by liz pope on April 15, 2012 - 11:12
Looks yummy & inspiring to bake. xxx
#9 by Jayne on April 15, 2012 - 11:31
Thank you so much!
#10 by Charlotte @gofreecakes on April 15, 2012 - 11:37
Looks gorgeous Jayne and really simple to make. Will have to dust off my tin and get baking!
#11 by Jayne on April 15, 2012 - 16:15
Thank you! It was easy to make, hope you do try it!
#12 by Carol Sacks on April 19, 2012 - 22:14
That lemon sauce looks so bright and inviting — lovely post!
#13 by Jayne on April 20, 2012 - 21:31
Thank you! I just love Abby’s recipe!
#14 by Lauralovescakes on April 22, 2012 - 11:58
Hi Jayne, lovely to meet you yesterday at blogcamp! 🙂 This angel food cake looks delicious, especially with the sauce…I’ve never tried it before…but I might have to now! 🙂
#15 by Jayne on April 22, 2012 - 12:19
Thank you! It was lovely to meet you too!
#16 by Sarah, Maison Cupcake on April 26, 2012 - 10:43
That looks so light and fluffy, no wonder they call it Angel Food Cake! Lovely to see you on Saturday and spend a bit of quality time together in the bar afterwards!
#17 by Jayne on April 29, 2012 - 10:37
Indeed the texture of the cake must have deemed it food for Angels! It was lovely to see you too!