Lemon Meringue Angel Cake
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.
Servings: 12 servings
Calories: 210kcal
Equipment
- Mixing Bowl
- Tube Pan
- Baking Sheet
Ingredients
Angel Food Cake
- 12 large Egg Whites Room temperature
- 1.5 cups Sugar Divided
- 1 cup Cake Flour
- 2 teaspoons Cream of Tartar
- 1.5 teaspoons Vanilla Extract
- 0.25 teaspoon Salt
Lemon Curd
- 10 ounces Lemon Curd 1 jar
Meringue Topping
- 4 large Egg Whites Room temperature
- 0.75 teaspoon Cream of Tartar
- 0.5 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 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.