Lemon Meringue Angel Cake blends the ethereal lightness of angel food cake with the zesty brightness of lemon meringue, creating a dessert that’s as delightful to eat as it is beautiful to behold. This cake is perfect for spring and summer gatherings, offering a refreshing twist on traditional sweet treats with its airy texture and vibrant lemon flavor.
Ingredients Overview
Angel Food Cake
- Why This Ingredient? Angel food cake provides a fluffy, cloud-like base that contrasts beautifully with the creamy lemon filling.
- Health Benefits: Low in calories and fat-free, angel food cake is a lighter option compared to other traditional cakes.
Lemon Curd
- Why This Ingredient? Lemon curd adds a rich, tart flavor that infuses the cake with a bright citrusy essence.
- Health Benefits: Lemons are high in vitamin C and antioxidants, which are beneficial for skin health and immune function.
Meringue
- Why This Ingredient? Meringue topping gives this dessert its signature look and adds a sweet, crisp layer that complements the moist cake and creamy curd.
- Health Benefits: While primarily sugary, the eggs in meringue provide a small amount of high-quality protein.
Substitutions
For those with specific dietary preferences or restrictions, consider these alternatives:
- Angel Food Cake: For a gluten-free version, use a gluten-free angel food cake mix or adapt the recipe with gluten-free flour.
- Lemon Curd: Use a store-bought low-sugar lemon curd or make your own with a sugar substitute to reduce calorie content.
- Meringue: For a vegan option, consider using aquafaba (the liquid from canned chickpeas) as a substitute for egg whites in the meringue.
Recipe
Yield: Serves 12
Ingredients with Measurements
- 1 angel food cake (store-bought or homemade)
- 1 cup lemon curd
- 3 egg whites
- 6 tablespoons sugar
- 1 teaspoon vanilla extract
- Pinch of cream of tartar
Instructions
- Prepare the Cake: Slice the angel food cake horizontally into three layers.
- Add Lemon Curd: Spread lemon curd evenly over the bottom layer, then cover with the middle layer of cake. Repeat with more curd and top with the final layer of cake.
- Make Meringue: In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and vanilla, continuing to beat until stiff peaks form.
- Top with Meringue: Spread the meringue over the top and sides of the cake, using a spatula to create decorative peaks.
- Brown the Meringue: Place the cake under a broiler for a few minutes or use a kitchen torch to brown the meringue peaks lightly.
- Chill and Serve: Refrigerate the cake for at least an hour before serving to allow the flavors to meld together.
Nutrition
Each serving approximately contains:
- Calories: 210
- Carbs: 40g
- Fats: 2g
- Protein: 4g
Storage Instructions
Store the Lemon Meringue Angel Cake in the refrigerator for up to 2 days. The meringue is best enjoyed fresh, as it may lose its texture over time.
Conclusion
Lemon Meringue Angel Cake is a spectacular dessert that combines fluffy cake, tangy lemon curd, and sweet meringue into a delightful confection that’s sure to impress. Whether for a special occasion or a casual gathering, this cake is an excellent choice for anyone looking for a dessert that’s as tasty as it is beautiful.
FAQ
- Can I make this cake ahead of time? You can prepare the components in advance, but assemble the cake with the meringue topping just before serving for the best texture.
- How can I ensure my meringue is stable? Make sure to add cream of tartar and beat the egg whites to stiff peaks to keep the meringue stable and glossy.
Ingredients
- 12 large egg whites, room temperature
- 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 large egg whites, room temperature
- 3/4 teaspoon cream of tartar
- 1/2 cup sugar
Instructions
Place egg whites in a large bowl. Sift 1/2 cup sugar and flour together twice; set aside.
Add 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.
Gently 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° until golden brown and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour.
Run 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.
For 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.
Bake at 350° until golden brown, 15-18 minutes. Transfer to a serving plate. Refrigerate leftovers.