Ingredients for Lemon Angel Food Dessert
- 1 (10-inch) angel food cake
- Eggs
- White Sugar
- Lemon Juice
- Unflavored Gelatin
- Water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemon Angel Food Dessert? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lemon Angel Food Dessert
- Bake a 10-inch angel food cake according to package directions.
- Once cooled completely, trim off the crusts and break the cake into bite-sized pieces.
- In a medium saucepan, whisk together 6 large egg yolks, ¾ cup (150g) granulated sugar, and ¾ cup (177ml) fresh lemon juice.
- Cook over medium-low heat in a double boiler or a heatproof bowl set over simmering water, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes).
- Remove from heat and stir in 1 tablespoon (14g) lemon zest.
- In a small bowl, soften 1 tablespoon (7g) unflavored gelatin in ¼ cup (60ml) cold water. Add to the warm lemon mixture and stir until completely dissolved. Let cool slightly.
- In a clean, dry bowl, beat 6 large egg whites with an electric mixer until soft peaks form. Gradually add ½ cup (100g) granulated sugar and continue beating until stiff, glossy peaks form.
- Gently fold the whipped egg whites into the cooled lemon custard mixture until just combined.
- Arrange one-third of the angel food cake pieces loosely in the bottom of a 10-inch tube pan or springform pan.
- Pour one-third of the lemon custard mixture over the cake layer.
- Repeat layers twice, ending with the custard mixture.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to set.
- Carefully loosen the sides of the cake from the pan and invert onto a serving platter.
- Frost with whipped cream or Cool Whip just before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
146g
Fat
4g
Carbs
17g
