Lemon Lavender Angel Food Cake - Vegetarian
Our Lemon Lavender Angel Food Cake is a delightful pairing of citrus and floral notes, perfectly encapsulating the essence of spring and summer. With a light and airy texture, the cake delivers a harmonious blend of lemon zest and dried lavender flowers, creating a symphony of subtle flavors in every bite.
Ingrédients
- 1 cup cake flour
- 1 1/2 1/2 cups granulated sugar, divided
- 12 large egg whites, room temperature
- 1 1/2 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon dried lavender flowers, ground
- 1/2 cup powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, sift together the cake flour and 1/2 cup of granulated sugar. Set aside.
- In a large mixing bowl, beat the egg whites until foamy. Add the cream of tartar and salt, and continue to beat until soft peaks form.
- Gradually add the remaining 1 cup of granulated sugar, a little at a time, beating continuously until stiff peaks form. The meringue should be smooth and glossy.
- Fold in the vanilla extract, lemon juice, and lemon zest.
- Gently fold in the sifted flour mixture and ground lavender until well combined, being careful not to deflate the batter.
- Spoon the batter into an ungreased angel food cake pan, and smooth the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and springs back when lightly touched.
- Invert the pan immediately onto a bottle neck or a cooling rack; cool completely in the pan upside down.
- Once cooled, run a knife around the edges to release the cake from the pan.
- Sprinkle with powdered sugar before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 150kcal | Carbohydrates: 31g | Protéines: 4g | Sucre: 24g
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