Maria Emmerich Angel Food Cake

POPPY SEED AND LEMON ANGEL FOOD CAKE

Poppy Seed and Lemon Angel Food Cake image

Provided by Nancy Fuller

Categories dessert

Time 3h10m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 cup cake flour
1 1/2 cups superfine sugar
12 large egg whites, room temperature
Zest of 1 lemon plus 4 tablespoons juice
1 teaspoon cream of tartar
1/4 teaspoon almond extract
Pinch kosher salt
1 tablespoon poppy seeds
2 cups confectioners' sugar

Steps:

Preheat the oven to 350 degrees F. Sift the cake flour with 3/4 cup superfine sugar; set aside.
Put the egg whites, 2 teaspoons lemon juice, the cream of tartar, almond extract and salt in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until frothy. Increase the speed to high, slowly add the remaining 3/4 cup sugar and beat until stiff peaks form.
Remove the bowl from the mixer and sift the cake flour mixture over the whites. Add the poppy seeds and use a rubber spatula to fold in the flour and poppy seeds until completely combined. Pour the batter into an ungreased 10-inch angel food cake tube pan and bake until golden brown, about 30 minutes. Invert the pan and cool for 1 hour, then remove from the pan and turn upright onto a serving plate.
Whisk the lemon zest and the remaining 3 tablespoons lemon juice with the confectioners' sugar and just enough water to make a smooth, pourable glaze. Pour the glaze over the cooled cake. Let the glaze set for 1 hour before serving.

Nutrition Facts : Calories 362, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 101 milligrams, Carbohydrate 82 grams, Fiber 1 grams, Protein 7 grams, Sugar 67 grams

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