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.
Lemon Meringue Angel Cake
Ingredients
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.