Poppy-Seed Angel Food Cakes with Lemon Syrup – a delicious recipe with vegetable-oil cooking spray, egg whites, cream of tartar, sugar, cake flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Set rings on a baking sheet and lightly spray insides with cooking spray.
3
In a large bowl with an electric mixer beat whites until frothy.
4
Add cream of tartar and beat until whites just hold soft peaks.
5
Beat in superfine sugar, a little at a time, and beat until whites just hold stiff peaks.
6
Sift flour with salt over whites and gently fold in with remaining ingredients.
7
Spoon batter into rings, mounding batter, and bake in middle of oven until golden brown, about 20 minutes (cakes will fall slightly during baking).
8
Transfer rings on sheet to a rack to cool.
9
Run a thin knife around edges of rings and gently remove cakes, transferring them to plates.
10
Dust cakes with confectioners' sugar and spoon syrup around them.
278
kcal
Calories
10
g
Fat
34
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: vegetable-oil cooking spray, 4 large egg whites, 1/4 teaspoon cream of tartar, 1/2 cup superfine sugar, and more.
Yes, Poppy-Seed Angel Food Cakes with Lemon Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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