Lemon Meringue Angel Food Cake

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dairy free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 cake, about 16 servings

Recipe photo

If you love classic Lemon Meringue pie, this low-fat cake version should be right up your alley. Light angel food cake flavored with a twist of lemon, served up with an even lighter layer of toasted meringue. A perfect change from chocolate to celebrate spring.

Lemon Meringue Angel Food Cake

star rating (2) rate this recipe »
dairy free
Hands-on time:
Baking time:
Total time:
Yield: 1 cake, about 16 servings
Published: 03/25/2014

Ingredients

cake

meringue topping

Tips from our bakers

  • *Or substitute 3/4 cup (12 tablespoons) dried egg whites + 1 1/4 cups cold water.
  • ** or substitute 2 tablespoons dried egg whites + 1/4 cup cold water.

Directions

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1) Preheat the oven to 325°F. Double check the rack placement to ensure you will have room for your tall angel food pan.

2) Place the egg whites in a large mixing bowl and using the wire whisk, beat on medium speed until the egg whites are foamy, like a bubble bath.

3) Gradually add in the granulated sugar, cream of tartar (for stability) and salt. Increase the speed to high and beat until the foam forms stiff peaks. Avoid overbeating, the eggs should not look dry nor break apart easily. It will look very similar to shaving cream at this point.

4) Add the lemon zest and fold it in gently. Place the flour and confectioners' sugar in a sieve and sift 1/3 of it over the eggs. Gently fold it in with a large spatula. Repeat twice more to use all the flour/sugar.

5) Place the batter into an ungreased angel food cake pan, either round or rectangular. Smooth out any large peaks. Bake in a 325°F oven for 40 to 45 minutes. Do not be alarmed if the cake sinks slightly at the end of baking, this is normal.

6) Cool the cake upside down as directed for your pan. Remove from the pan and place on a serving plate while you make the meringue.

7) For the meringue, repeat steps 2 and 3 to get a soft, billowy meringue. Cover the cake with a thick layer of meringue. Use a cook's torch, commercial blowtorch or oven broiler to toast the meringue. When broiling, keep the cake about 6" to 8" away from the heat and turn frequently for even browning.

Yield: one cake, approximately 16 servings

Nutrition information

Serving Size: 1 piece (68g) Servings Per Batch: 16 Amount Per Serving: Calories: 150 Calories from Fat: 0 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 160mg Total Carbohydrate: 34g Dietary Fiber: 0g Sugars: 28g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1
  • star rating 04/23/2014
  • Rebecca from Ithaca, NU
  • This was okay and a cute idea but the lemon flavor was so mild there wasn enough contrast and I added lemon oil and the zest of two lemon.
  • star rating 04/07/2014
  • Laura from Olanta, PA
  • Just made this and it's wonderful! very nice, mild, lemon flavor! I'm always a little afraid of angel food cake because I think they are somewhat difficult to make, however, this one isn't too bad. It actually came out great and has an excellent texture. I also had fresh eggs to use so I don't know if that makes a difference.
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