Heavenly Lemon-Infused Angel Food Cake with Summer Fruit Compote

1. Preheat Oven and Sift Dry Ingredients

Preheat your oven to 350°F. Sift together 1 cup of cake flour, ¾ cup of sugar, and ½ teaspoon of salt.

2. Whisk Egg Whites

In a medium bowl or stand mixer, whisk 1.5 cups of egg whites until frothy. Add 1 tablespoon of water, 1 tablespoon of fresh lemon juice, and 1 teaspoon of cream of tartar. Continue whisking until the mixture becomes very soft and starts to hold a slight shape.

3. Add Remaining Sugar

Gradually whisk in the remaining ¾ cup of sugar, a little at a time, until the mixture turns glossy and forms soft peaks.

4. Fold in Dry Ingredients

Transfer the egg white mixture into a large bowl. Sift the dry ingredients over the egg whites, folding them in gently and quickly with a rubber spatula.

5. Bake the Cake

Pour the batter into an un-greased 10- by 4-inch tube pan with a removable bottom, smoothing the top with a spatula. Bake in the preheated oven for 40 to 45 minutes until the cake springs back when gently touched.

6. Cool and Remove Cake

Invert the pan immediately to cool completely. Once cool, run a knife around the inside edge of the pan and the center tube to loosen the cake, then gently push up the bottom to remove it.

7. Serve

Use a sharp serrated knife, dipping it into water between cuts to ensure clean slices. Serve with a drizzle of summer fruit compote if desired.