Lemon Meringue Angel Cake

Ingredients:

12 egg whites
1-1/2 cups sugar, divided
1 cup cake flour
2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 jar (10 ounces) lemon curd
MERINGUE TOPPING:
4 egg whites
3/4 teaspoon cream of tartar
1/2 cup sugar

Method:

1Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
2Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until foamy. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
3Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 350° for 35-40 minutes or until golden brown and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
4Run a knife around side and center tube of pan. Remove cake; split into two horizontal layers. Place cake bottom on a parchment paper-lined baking sheet. Spread with lemon curd; replace cake top.
5For meringue, in a small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake.
6Bake at 350° for 15-18 minutes or until golden brown. Transfer to a serving plate. Refrigerate leftovers.

Helpful Hints:

Prize winning recipe.
I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. Total Time
Prep: 40 min. + standing Bake: 35 min. + cooling
Makes 14 servings
Nutrition Facts
1 piece: 238 calories, 1g fat (1g saturated fat), 15mg cholesterol, 121mg sodium, 51g carbohydrate (41g sugars, 0 fiber), 5g protein.


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