Foodie Tuesday: Michael Symon's Lemony Angel Food Cake - Yeah, It's a Keeper!

In other words, I made this and it did NOT suck!

I watched Michael Symon make this awesome recipe on The Chew during my mother's surgery last week and, although I absolutely adore Angel Food Cake AND Michael Symon, I had my doubts whether or not a dork (like me) could actually...you know...pull it off.

Considering I tripped over my father's walker...several times...and nearly taking someone's good eye out with my elbow (I talk with my hands, a lot, enough said) the hospital waiting room was filled with non-believers, as well.

We happened to have a lot of eggs in the house (they were on sale, so both my husband and I picked up extra) so, I decided to road test this recipe for Mother's Day weekend:

INGREDIENTS:

• 12 egg whites
• 1 3/4 cups sugar
• 1/4 teaspoon salt
• 1 cup cake flour
• 1/3 cup warm water
• 1 teaspoon vanilla extract
• 1 lemon (zested)
• 1 1/2 teaspoons cream of tartar

PUT IT ALL TOGETHER:

• Preheat oven to 350 degrees F.
• Separate egg whites, set aside and let come to room temperature.
• Sift salt and half of sugar together with cake flour, set aside.
• In a stand mixer, whisk together egg whites, water, vanilla extract, lemon zest and cream of tartar until foamy, about 1 minute.
• While mixer is running, add half of the sugar.
• Continue to beat on high until medium peaks form, about 5 minutes.
• Transfer egg white mixture to a large mixing bowl.
• Sift half of the flour mixture on top of beaten whites.
• Fold gently with a spatula to combine.
• Repeat with second half of flour mixture.
• Spoon gently into an ungreased tube pan. 
• Bake for 30 to 35 minutes, until a wooden skewer comes out dry.
• Cool cake upside down on a cooling rack, for at least an hour or until completely cool.

FINAL VERDICT:  This recipe sounds really complicated, I know.  I simply adore the light and airy texture of Angel Food Cake and didn't think I could pull it off. 

However, served up with macerated strawberries and fresh whipped cream, the end result is both impressive (like, OMG, did YOU really make this?) and it did NOT suck!

© 2003 - 2012 This Full House

Disclosure:  No payment was received for this blog post.  I was not contacted by anyone about this recipe or writing this blog post.  However, I am truly AMAZED at being able to bake something that does NOT suck.