I have discovered that angel food cake, by itself, is akin to a piece of plain chicken.
Very bland and quite frankly, booooooring.
But…. dress it up with powdered sugar and fresh berries, and suddenly it takes on a life of its own.
However, if you’re wondering why there aren’t any berries pictured with the cake above, it’s because someone (Sabrina) used all of them for her juice and neglected to save two for me.
Lemon Angel Food Cake – adapted from Williams Sonoma
1 cup cake flour
1 1/4 cups superfine sugar
1 1/4 cups egg whites (from about 10 eggs)
1 1/2 tsp. cream of tartar
2 tsp. fresh lemon juice
1 tsp. vanilla extract
2 tsp. finely grated lemon zest
Fresh berries for serving
Confectioners’ sugar for dusting
Gently run a long, thin-bladed knife around the outer sides of the pan, pressing it firmly against the pan to prevent tearing the cake. Then run the knife or a skewer around the inside of the tube. Invert the pan and let the cake slide out. Remove the paper lining. Garnish with berries and dust with confectioners’ sugar.