Angel Food Cake With Lemon Meringue Icing Recipe

Ingredients for Angel Food Cake With Lemon Meringue Icing

• Cake Flour
• Superfine Sugar
• Salt
• 1 tablespoon lemon zest
• 12 large egg whites, at room temperature
• Water
• ¼ cup fresh lemon juice
• 1 teaspoon cream of tartar
• Vanilla Extract
• Almond Extract
• Egg White
• 1 ½ cups granulated sugar
• Cold Water
• Light Corn Syrup

How to Make Angel Food Cake With Lemon Meringue Icing

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
2. In a large bowl, whisk together the egg whites until soft peaks form.
3. Gradually add the sugar to the egg whites, beating until stiff, glossy peaks form.
4. Gently fold in the flour and cream of tartar until just combined. Be careful not to overmix.
5. Pour batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Inversion Method: Immediately after removing from the oven, invert the pan onto a wire rack and let the cake cool completely.
7. For the Lemon Meringue Icing:
8. In a medium bowl, whisk together the egg whites, lemon juice, and lemon zest until frothy.
9. Gradually add the sugar, whisking until stiff, glossy peaks form.
10. Spread the icing over the cooled cake and serve.