Name: Lavender Lemon Angel Food Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 3 h
Cuisine: American
Ingredients: 12 egg whites (at room temperature); 2 teaspoons cream of tartar; ½ teaspoon sea salt; 2 cups granulated sugar; 1 ½ teaspoons dried lavender; 1 teaspoon lemon oil; Zest from 1 lemon; 1 ⅓ cups cake flour; 4 egg whites; ⅔ cup sugar; ¼ teaspoon cream of tartar; A pinch of sea salt; ½ teaspoon lemon oil

Ingredients

12 egg whites (at room temperature, reserve yolks for another use)

2 teaspoons cream of tartar

½ teaspoon sea salt

2 cups granulated sugar

1 ½ teaspoons dried lavender

1 teaspoon lemon oil

Zest from 1 lemon

1 ⅓ cups cake flour

4 egg whites (for frosting)

⅔ cup sugar (for frosting)

¼ teaspoon cream of tartar (for frosting)

A pinch of sea salt (for frosting)

½ teaspoon lemon oil (for frosting)

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit.

Step 2: Place the room-temperature egg whites in a large bowl and add the cream of tartar and sea salt. Using electric beaters, beat the egg whites until frothy, about 2 minutes.

Step 3: Gradually add the 2 cups of sugar, about 2 tablespoons at a time, while continuing to beat the egg whites. Beat until stiff peaks form, about 5 minutes.

Step 4: Gently fold in the dried lavender, lemon oil, and lemon zest until combined.

Step 5: Hold a fine mesh sieve over the bowl and add ⅓ cup of cake flour. Using a rubber spatula, gently fold the flour into the egg whites. Repeat twice with the remaining flour.

Step 6: Pour the batter into an ungreased 10-inch angel food cake pan.

Step 7: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Remove from the oven and immediately invert the pan onto a wine bottle or use the pan feet if available. Let cool completely.

Step 9: Once cooled, run a knife around the edges to loosen the cake and gently remove it from the pan onto a serving platter.

Step 10: For the frosting, set up a double boiler with the 4 egg whites, ⅔ cup sugar, and ¼ teaspoon cream of tartar in a heat-proof bowl over simmering water. Beat continuously with electric beaters until the mixture is hot and sugar is dissolved.

Step 11: Remove from heat and continue to beat until thick and cooled, about 5 minutes.

Step 12: Quickly beat in the ½ teaspoon lemon oil and a pinch of sea salt.

Step 13: Spread the frosting evenly over the cooled cake using a rubber spatula. Optionally, sprinkle with extra lemon zest and lavender flowers for garnish.

Tips & Variations

Use fresh, finely dried culinary lavender for the best flavor and avoid using lavender oil directly in the cake batter for a more balanced taste.

If you don’t have lemon oil, substitute with 1 teaspoon of fresh lemon juice and an extra teaspoon of lemon zest.

Be sure the egg whites are at room temperature to achieve maximum volume when beating.

For a colorful presentation, add fresh berries on top alongside the frosting.

Storage

Store the cake covered in an airtight container or cake dome at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days but bring to room temperature before serving. Leftover frosted cake may become slightly soft if refrigerated. Reheat individual slices gently in the microwave for 10-15 seconds if desired.

FAQs

Can I use fresh egg whites instead of powdered egg whites for the frosting?

Yes, this recipe uses fresh egg whites for both the cake and frosting. Make sure they are pasteurized or cook the frosting properly over a double boiler to ensure safety.

What if I don’t have a 10-inch angel food cake pan?

You can use a similar sized tube pan, but the traditional angel food cake pan with removable bottom is best for easy release and proper cooling. Avoid greasing the pan to help the cake rise properly.