Ingredients for Light As A Feather Cake
- 2 cups cake flour
- 1 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon cream of tartar
- 12 large eggs, separated
- 3/4 cup water
- 3/4 cup vegetable oil
- 2 teaspoons lemon extract
- 2 teaspoons baking powder
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How to Make Light As A Feather Cake
- Preheat oven to 350°F (175°C).
- Separate 12 large eggs, placing whites in a large, clean, grease-free mixing bowl. Set yolks aside.
- Add 1 teaspoon cream of tartar to the egg whites. Beat with an electric mixer on high speed until soft peaks form.
- Gradually add 1 cup granulated sugar to the egg whites, beating until stiff, glossy peaks form.
- In a medium bowl, whisk together 2 cups cake flour, 1/2 cup granulated sugar, 1/2 teaspoon salt, and 2 teaspoons baking powder.
- Make a well in the center of the dry ingredients. Add 3/4 cup vegetable oil, 12 egg yolks, 3/4 cup water, and 2 teaspoons lemon extract.
- Beat with an electric mixer on low speed until just combined. Do not overmix.
- Gently fold the egg yolk mixture into the beaten egg whites in three additions, using a rubber spatula, until just combined. Be careful not to deflate the egg whites.
- Pour batter into an ungreased 10-inch angel food cake pan. (Do not grease the pan!)
- Bake for 45-65 minutes, or until the cake is golden brown and springs back when lightly touched.
- Invert the pan immediately onto a funnel or bottle neck to cool completely upside down. This prevents the cake from collapsing and keeps it tall and fluffy.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
101g
Fat
11g
Carbs
13g
