Lemon Meringue Angel Food Cake

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Servings: 6 pies Difficulty: Advanced
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A light, airy angel food cake layered with tangy lemon curd and topped with glossy Italian meringue.
Lemon Meringue Angel Food Cake recipe image
Lemon Meringue Angel Food Cake recipe image
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Lemon Meringue Angel Food Cake

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 pies Calories: 622.8

Description

This stunning dessert combines the delicate, cloud-like texture of angel food cake with bright, zesty lemon curd and a luxurious Italian meringue topping. The cake is baked in a tube pan to achieve its signature height and airy crumb, then sliced into layers to accommodate the rich, smooth lemon filling. The meringue, cooked to a precise temperature for stability and gloss, provides a sweet counterpoint to the tart curd. Perfect for spring gatherings, brunches, or as an elegant finale to a dinner party, this recipe showcases classic baking techniques with a refreshing citrus twist. It is vegetarian and impressive enough for special occasions yet approachable for home bakers.

Directions

  1. Preheat oven to 325 degrees F (163°C). Place a dry, ungreased 10-inch tube pan on the lower rack.
  2. In a bowl, combine the large egg whites and cold water. Let stand until slightly below room temperature (about 60 degrees F).
  3. Sift together the sifted cake flour, granulated sugar, and salt onto waxed paper. Set aside.
  4. Whip egg whites with a whisk attachment until frothy. Add the cream of tartar and whip on medium speed until soft peaks form.
  5. Gradually add the granulated sugar, continuing to whip until whites are thick and form soft, droopy peaks.
  6. Add the vanilla and finely grated lemon zest. Whip briefly to combine.
  7. Sprinkle one-quarter of the flour mixture over the whites. Gently fold in with a rubber spatula.
  8. Repeat folding process three more times, adding one-quarter of the flour mixture at a time, until just combined.
  9. Pour batter into the ungreased tube pan. Bake for 45 to 50 minutes, until top is light golden and springs back when touched.
  10. Immediately invert cake onto the neck of a bottle or funnel. Cool completely.
  11. To remove cake, run a small metal spatula around the perimeter and center tube. Tap the pan bottom against the counter to loosen.
  12. Invert cake onto a work surface, lift off pan, and let cool completely.
  13. For the filling: In a heavy-bottomed saucepan, whisk the eggs, egg yolks, sugar, strained lemon juice, and finely grated lemon zest.
  14. Add the unsalted butter. Cook over medium heat, stirring constantly, until mixture thickens enough to coat the back of a spoon (do not boil).
  15. Pour filling through a sieve into a bowl. Cover surface directly with plastic wrap to prevent skin formation. Refrigerate until cool and thickened.
  16. For the meringue: In a saucepan, combine the water and sugar. Boil without stirring until candy thermometer reads 235 degrees F (113°C).
  17. While syrup boils, whip the large egg whites with the cream of tartar until soft peaks form. Add the sugar and whip until stiff but not dry.
  18. With mixer running, slowly pour hot syrup into whipped whites. Whip on medium speed for 3 minutes until glossy, stiff peaks form and bowl is cool.
  19. Add the vanilla to meringue. Whip briefly to combine.
  20. Slice cooled cake horizontally into three layers.
  21. Spread lemon filling evenly between the cake layers.
  22. Frost top and sides of cake with Italian meringue. Serve immediately.

Nutrition Facts

Servings 6 pies

Amount Per Serving
Calories 622.8kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 2587.9mg108%
Total Carbohydrate 140.3g47%
Dietary Fiber 1.5g6%
Sugars 90.9g
Protein 14.9g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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