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.
Prep Time30 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr10 minutesmins
Course: Dessert
Cuisine: American
Keyword: Cake, Spring, Summer
Servings: 12servings
Calories: 210kcal
Equipment
Mixing Bowl
Tube Pan
Baking Sheet
Ingredients
Angel Food Cake
12largeEgg WhitesRoom temperature
1.5cupsSugarDivided
1cupCake Flour
2teaspoonsCream of Tartar
1.5teaspoonsVanilla Extract
0.25teaspoonSalt
Lemon Curd
10ouncesLemon Curd1 jar
Meringue Topping
4largeEgg WhitesRoom temperature
0.75teaspoonCream of Tartar
0.5cupSugar
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 meringue over top and sides of cake.
Bake at 350° until golden brown, 15-18 minutes. Transfer to a serving plate. Refrigerate leftovers.
Notes
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.