Dessert: Lemon and Vanilla Angel Food Cake Recipe | Myrecipes

This delicate, cloudlike cake from Kristen Murray, pastry chef and owner of Maurice restaurant in Portland, is an adaptation of one from her great-aunt Crys, using rice flour for regular flour so the cake is gluten-free, with a little crunch. For best res

This recipe includes superfoods such as:

Lemon

Health benefits of Lemon and Vanilla Angel Food Cake Recipe | Myrecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 cup (8 large) egg whites
2/3 cup white rice flour*
1 3/4 cups plus 1 1/2 tbsp. superfine sugar, divided
Zest of 1 lemon
1 vanilla bean, split lengthwise, seeds scraped and reserved
1 teaspoon cream of tartar
1 teaspoon Champagne vinegar
1 pinch of kosher salt
Powdered sugar
Candied Kumquats

Instructions

Let egg whites come to cool room temperature. Preheat oven to 375 °. Spread rice flour in a pie pan and bake, stirring a few times, until light golden, 20 to 25 minutes. Let flour cool (chill to speed up), then stir in 1/4 cup superfine sugar, lemon zest, and vanilla seeds. Sift mixture or rub through a coarse strainer to release oil from zest (add any flavorings that don't go through back to flour); set aside.
Butter a 10-in. tube pan with a removable bottom and dust with 1 1/2 tbsp. superfine sugar; set aside. In a small bowl, blend remaining 1 1/2 cups superfine sugar with the cream of tartar.
In bowl of a stand mixer fitted with the whisk attachment, beat egg whites with salt on medium speed. When frothy, gradually add sugar mixture over about 1 1/2 minutes. Add vinegar in a slow stream. Continue to beat on medium speed until whites are glossy and hold very soft peaks that fold over when whisk is lifted, 8 to 9 minutes.
With a large plastic spatula, transfer whites to a wide bowl. Sprinkle with one-third of flour mixture and gently fold in. Repeat with remaining flour. Pour batter into pan; spread level.
Bake cake 15 minutes. Reduce heat to 350 ° and continue to bake until cake is deep golden, begins to pull from sides of pan, and a toothpick inserted in center comes out clean, 20 minutes. Set on a cooling rack until barely cool enough to handle, 10 minutes. Place a cake stand over pan, gently invert cake, and remove pan bottom. Let cool completely, 1 hour.
Sift powdered sugar over cake and serve with candied kumquats.
*Find at supermarkets and bobsredmill. com.
Make ahead: Through step 5, 1 day.