Ingredients for Angel Food Cake With Lemon Meringue Icing
- 1 cup cake flour, sifted
- 1 1/2 cups superfine sugar
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 12 large egg whites
- Water (quantity not specified as 'cold water' is distinct and measured)
- 2 tablespoons lemon juice
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/2 cup cold water
- Light corn syrup (quantity not specified in this recipe)
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How to Make Angel Food Cake With Lemon Meringue Icing
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- In a large bowl, whisk together the egg whites until soft peaks form.
- Gradually add the sugar to the egg whites, beating until stiff, glossy peaks form.
- Gently fold in the flour and cream of tartar until just combined. Be careful not to overmix.
- Pour batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Inversion Method: Immediately after removing from the oven, invert the pan onto a wire rack and let the cake cool completely.
- For the Lemon Meringue Icing:
- In a medium bowl, whisk together the egg whites, lemon juice, and lemon zest until frothy.
- Gradually add the sugar, whisking until stiff, glossy peaks form.
- Spread the icing over the cooled cake and serve.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
203g
Fat
0g
Carbs
20g
