Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 165°C have on hand an ungreased 25 cm round angel food cake pan sieve into a large mixing now bowl the flour baking now powder sugar and salt make a well now in the center of now the dry ingredients and tip in in order the oil water egg now yolks vanilla grated lemon peel extract now and 1 tablespoon lemon juice mix now until smooth scrape the bowl and now mix for 30 seconds more now in a separate bowl or now the bowl of your stand now mixer use clean beaters or the beat attachment to mix the egg whites and cream of tartar now or ½ teaspoon now lemon juice whip until now very stiff turn in one quarter of the mixed whites into the egg yolk mixture to now lighten it up then now gradually in four additions stream the yolk mixture back over the remaining now whites folding gently just now until blended each time stream now the batter into the pan cook in the oven the cake for 55 minutes now then increase the oven temperature to 175°C and cook in the oven for an additional 10 now to 15 minutes or now an additional 5 to now 10 minutes if using a now tube pan until a cake tester or now toothpick inserted into the now center comes out clean take out the cake from the oven and leave to go cold it upside down inverted over the now neck of a bottle when completely leave to go cold run a now thin bladed metal spatula between now the cake and the pan now and turn the cake out now onto a serving plate garnish now as desired if you don now t have an angel food cake now pan you can try baking this now in a 25 × 8 cm round now tube pan but beware some of now us have made a high rising cake now in a 25 cm tube while others now have seen the cake overflow an angel now food pan is your safest bet.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
14.9 g per serving
29.8 % of the 50 g daily maximum · 59.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 176 kcal |
| Protein | 3.8 g |
| Carbohydrate | 24.6 g |
| of which sugars | 15.1 g |
| of which free sugars | 14.9 g |
| Fat | 7 g |
| of which saturates | 1.4 g |
| Fibre | 0.4 g |
| Salt | 0.56 g |
Protein per 100 kcal
2.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
