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Lemon Meringue Angel Cake
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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.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Spring, Summer
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.

Nutrition

Calories: 210kcal | Carbohydrates: 40g | Protein: 4g | Fat: 2g | Sugar: 20g