Or otherwise known as ~ Luscious Lemon Cake
This is a French angel food cake. According to Laura Calder from French Food At Home, it’s French because Americans use just egg whites and the French use both whites and yolks.
Have you seen French Food At Home on The Cooking Channel? Love, love, LOVE it! She always has gorgeous and amazing recipes that look extremely fancy but are usually pretty easy to attempt. I even love the music. She has a little bit of a quirky personality and it’s fun to watch her mannerisms and hear her formal way of speaking. The music is very French and fun and her whole show is just a nice, relaxing, treat.
Laura Calder’s a Canadian who was in the corporate world in a high stress job and in a relationship, etc., etc. She said one day she woke up, decided enough was enough. Quit her job, dumped the boyfriend, and enrolled herself at Dubrulle Culinary Institute in Vancouver. Then moved to France and honed her skills at Ecole de Cuisine La Varenne. Can you imagine? What excitement!
This cake is simple, so simple in fact that it freaked me out a bit. But only because cakes in the gluten-free world are a little touchy and temperamental. They can come out dense and grainy, or fluffy and dry. This cake was neither.
French angel food cake doesn’t puff up quite like American angel food cake and it’s not as sweet. It’s amazing. In fact, I like it better than American angel food cake. It’s not sticky like a lot of angel food cakes and doesn’t smoosh down when you slice it. It remains fluffy and moist with a tiny bit of slightly crispy crust on the outside. It’s delicious and I am now addicted…for life. I’ve already had two slices. Before dinner. Like grown ups have the right to do!
This recipe is adapted from Laura Calder’s original recipe: Angel Cake with Blackberries and White Currents.
Luscious Lemon Cake
6 Eggs, separated
1 Cup Sugar
2 1/2 teaspoons Pure Lemon Extract
1 Cup Mama’s All Purpose Almond Flour, sifted
1 1/2 Tablespoons Dairy Free Butter
About 2 Cups Powdered Sugar
Zest of 1 Lemon
Juice of 2 Lemons
Preheat oven to 375 degrees for convection, 400 degrees conventional. Butter the sides and bottom of a 9 inch springform pan. Cover the bottom of the pan with parchment and butter the parchment.
Beat egg whites to stiff peak in a bowl with a whisk or in a mixer. I used a mixer. Not too stiff! Just enough that the peak stands without falling. Whisk the egg yolks and pour all at once into the batter.
Beat until thoroughly combined and with the mixer running, add the sugar and lemon extract. Beat until combined.
Remove beater. Sift flour. Fold flour into batter carefully. Pour into springform pan and bake for 30-35 minutes or until toothpick comes in the center of the cake comes out clean. Cooking times may vary if you are using a conventional oven. Her cooking time was 60 minutes.
Woops, I was a little overzealous when giving the cake the finger touch test. But it turned out OK after all because once it cools for 15 minutes the top cracks anyway. Allow the cake to cool for 15 minutes and then remove the sides of the springform pan and place the cake on a serving platter or cake plate.
To make the glaze: Simply melt the butter in a bowl, add the powdered sugar a bit at a time and alternate with the lemon juice and powdered sugar. Once it’s combined, add almond milk a teaspoon at a time to get a thick “ish” glaze consistency. Smooth it over the top while the cake is still warm and allow it to drizzle down the sides.
Coupe une belle pièce, offrez-vous un bon livre, une tasse de thé, et profitez de votre journée !