Angel Food Cake With Lemon Icing Recipe

Gradually add the 330 grams sugar to the egg whites, a little at a time, continuing to beat until the whites are glossy and hold stiff peaks. When you lift the whisk, the peaks should stand up firmly.

Using a rubber spatula, gently fold in the 115 grams cake flour, adding about a third at a time. Use a true folding motion, turning the spatula from the bottom of the bowl to the top to incorporate air, rather than stirring or beating, until the flour is just incorporated.

Let the cake cool completely, for about 1 hour, while it hangs upside down. This is crucial for maintaining its airy structure.

While the cake cools, prepare the lemon icing. In a small bowl, whisk together the 1 cup confectioners sugar, 3 tablespoons lemon juice, and 1 tablespoon lemon zest until smooth.