Lemon-Coconut Angel Food Cake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Citrus lovers will enjoy the bright flavors in each bite of Lemon-Coconut Angel Food Cake thanks to the fresh lemon juice and zest in the cake, orange liqueur in the sauce, and candied lemons as the garnish. Ingredients:
12 large egg whites, at room temperature |
1/4 teaspoon salt |
1 teaspoon vanilla extract |
2 teaspoons fresh lemon juice |
3/4 teaspoon cream of tartar |
1 cup sugar |
1 cup sifted cake flour |
1/2 cup sweetened flaked coconut |
1 teaspoon lemon zest |
caramel-orange sauce |
candied lemons (optional) |
Directions:
1. Preheat oven to 350°. Beat egg whites and salt at high speed with an electric mixer until foamy. Beat in vanilla and lemon juice. Add cream of tartar; beat until soft peaks form. Add sugar, a few tablespoons at a time, beating until firm peaks form. Fold in flour, 1/4 cup at a time. Fold in coconut and lemon zest.
2. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Cut through batter with a knife to break air pockets. Bake 27 minutes or until cake springs back when lightly touched. Invert pan; cool completely.
3. Loosen cake from sides of pan, and invert onto a plate. Drizzle with Caramel-Orange Sauce; top with Candied Lemons, if desired.
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