Ingredients
- 7 jumbo eggs or 8 large eggs
- 2 cups of sugar (400 g)
- 2 cups all-purpose flour (300 g)
- 2 heaping or 3 regular tsp baking powder
- 1 cup milk (room temperature) or water 1 cup sunflower/canola/vegetable oil
- Zest of one lemon
- 2 tablespoons freshly squeezed lemon juice
- 1 envelope vanillina (optional, from Pan degli Angeli)
- 10 in x 4.5 in angel cake pan (25.4 cm x 11.4 cm)
Instructions
Prepare the Eggs:
Separate the egg yolks from the whites, ensuring no yolk gets into the whites. Room temperature eggs are easier to separate.
Mix the Yolks:
Sift the sugar. In a stand mixer, add the egg yolks, lemon juice, and sugar. Start mixing. Gradually add the oil and let it incorporate, then add the milk. Constantly scrape the sides with a spatula and check that the sugar has completely dissolved. Add the lemon zest. This process should take about 10 minutes.
Whip the Egg Whites:
In a separate bowl, whisk the egg whites to stiff peaks and set aside.
Combine Dry Ingredients:
Sift the flour and baking powder together. Add this to the egg yolk mixture, continuing to scrape the sides.
Fold in the Egg Whites:
Lower the mixer speed and carefully add the whipped egg whites, making sure not to deflate the mixture. Using a spatula, gently fold the mixture from the bottom to the top.
Bake the Cake:
Pour the batter into an ungreased angel cake pan. Bake at 350°F (180°C) for an hour and a half. Check the cake in the last 15 minutes to ensure it is done, as baking times may vary depending on your oven.
Cool and Serve:
Carefully remove the cake from the oven and place it on a slim-neck bottle to cool completely. Wear oven mitts to avoid burns, as Zia Adele suggested. Enjoy the cake with your favorite fruit, whipped cream, or ice cream. Joann recommends topping it with Neapolitan ice cream for an extra treat.
Acknowledgements: Thank you to Zia Adele and Joann for giving me the amazing opportunity to make their special cake with me.
Food is indeed love. Enjoy!