This is my favorite type of cake. My sweet son made it for me for my birthday! He used lime zest and served it with strawberries…yummy… He’s turning out to be quite the good cook!
Angel Food Cake
3/4 cup egg whites (about 5 large), at room temperature
1/2 cup powdered sugar
1/4 cup potato starch
1/4 cup cornstarch
1/3 cup baker’s sugar
3/4 teaspoon cream or tartar
1/4 teaspoon salt
1 teaspoon fresh lemon, lime or orange zest
Preheat oven to 375 degrees.
Sift together powdered sugar, potato starch, and cornstarch, set aside. Measure baker’s sugar and set aside.
Combine egg whites, cream of tartar, salt and zest in large mixing bowl. With mixer at high, beat until mixture forms soft peaks. Continue beating while slowly adding the baker’s sugar. Beat until sugar is dissolved and mixture forms stiff peaks.
With rubber spatula, gently fold in the dry starch mixture about 1/4 at a time, folding just until the mixture is blended. Pour batter into ungreased 9-inch tube pan (or 8×4 loaf pan) and cut through with spatula to break any air bubbles. Gently smooth top of batter with spatula.
Bake at 375 degrees for 35 minutes or until top springs back when lightly touched. Cool on a cooling rack inverted, so cake won’t collapse. Completely cool cake before removing from pan. Run a knife around pan edge, if needed, to loosen cake.
Double the recipe for a 10-inch tube pan.