Tuesday Thyme: Angel Food Cake

This recipe is expensive! A dozen eggs for one cake? I actually recommend making the cake from a box and then make the glaze to put on top of it. But it is cool to say that I know how to make it from scratch! The lemon glaze recipe is amazing. This picture is not of the actual cake I made. I just pulled it off the internet.

Angel Food Cake (from Betty Crocker Cookbook)
12 servings

1 1/2 c. powdered sugar
1 c. cake flour
1 1/2 c. large egg whites (about 12)
1 1/2 t. cream of tartar
1 c. granulated sugar
1 1/2 t. vanilla
1/2 t. almond extract
1/4 t. salt
Lemon Glaze

1. Move oven rack to lowest position. Heat oven to 375 degrees.
2. In a medium bowl, mix powdered sugar and flour; set aside. In a large bowl, beat egg whites and cream of tartar with a mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy. Do not under beat.
3. Sprinkle powdered sugar/flour mixture, 1/4 c. at a time, over egg white mixture, folding in with rubber spatula just until sugar/flour mixture disappears. Push batter into ungreased 10 x 4 inch angel food cake pan (tube pan). Cut gently through batter with a knife to break air pockets.
4. Bake 30-35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heat-proof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife; remove from pan.
5. Spread or drizzle Lemon Glaze (below) over top of cake.

Lemon Glaze (from Betty Crocker Cookbook)
about 1 c. of glaze

1/3 c. butter or margarine
1/2 t. grated lemon peel
2 c. powdered sugar
1 1/2 t. lemon juice
2-4 T. lemon juice

1. In 1 1/2 quart saucepan, melt butter over low heat; remove from heat. Stir in 1/2 t. of grated lemon peel into melted butter. Stir in powdered sugar and 1 1/2 t. lemon juice.
2. Stir in 2-4 T. lemon juice, 1 tablespoon at a time, until smooth and consistency of thick syrup. Glazes one 12 c. Bundt cake, 10 inch angel food or chiffon cake or top of an 8 or 9 inch layer cake.