Karen Stiegler: Hi! I am Karen Stiegler, and today I am talking to you about Healthy Baking and showing you how to make a fat free Lemon Angel Food Cake. So we have got our batter totally ready, we have our 10 inch tube pan here, ungreased, ready to go and we want to just scoop or pour this batter into your pan, okay. And you can turn your pan as you go. Alright, so once you have it in your pan you want to just smooth the top a bit, and it's going to rise a lot in the oven, okay. And it's ready to go So for this cake we bake it at 350, we've already preheated our oven. And we'll bake it for 35-45 minutes. So now I am going to go and put it in my oven. Okay, so we just put the cake in the oven so we have a little bit of time here and we can make our fresh fruit topping. So in summertime, it's nice to have berries, that's what I have today. You can also use stone fruit like peaches, nectarines, kiwis are really nice and beautiful color. And then wiener you can use citrus fruit like grape fruit and orange. So use what's seasonal and what's good in your market, and make your fresh fruit topping of that.
So I have here my strawberries, so I am just going to use a little knife to core the strawberries and then just cut them into pieces. Okay, and also think about contrast and color when you're preparing your fruit topping. You want it to look good, you want it to taste good, all those things are important. So I am going to add those strawberries in. Now I have some blackberries here too so I am just going to add those in the mix, okay. And then what I'd like to do is add a little bit of sugar.
So you want to taste your berries to make sure if they're really sweet you might not need sugar and need the extra calories but sometimes especially strawberries or even like nectarines can be not so sweet. So then you want to add in a little sugar, okay. I did taste these before and they are pretty sweet, so I am not going to add too much. And what happens, you can actually make this in advance as well before you make the cake. What happens is the sugar, it does dry out some of the moisture in the strawberries, and also just by cutting them some moisture comes out, so it gets a little bit, not really a sauce but it gets a little bit moist. So that's kind of a nice to have ready when you have the cake ready to serve.
Then the other thing I am going to do is I still have some zest left on my lemon, so I am just going to use my zester once again to add this in and then I will have nice fresh bright citrus flavor as well. And if you do it in advance, the lemon flavor will kind of infuse with the fruit, so just mix that in and the microplane zesters really get through this because the zesters and these tiny little wafer sort of wafts of zest and you are not going to get a big piece of lemon, grated lemon zest in your fruit topping. So we have that ready, and we are just going to set that aside so when the cake comes out of the oven and we cut it and we serve it, we have it ready to go.
So that's how we bake the cake, and we make the fresh fruit topping. And next, we are going to take the cake out of the oven and we are going to serve it.