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Lemon Meringue Angel Food Cake(Tom Roach's Angel Food Cake

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Recipe

 

Yield

1 cake

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ½ cup egg whites
large
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1 tablespoon water
cold
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1 cup cake flour
sifted
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½ cup sugar
granulated
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½ teaspoon salt
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1 ½ teaspoon cream of tartar
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1 cup sugar
granulated
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1 teaspoon vanilla extract
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2 teaspoons lemon zest
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Lemon curd filling
2 large eggs
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3 each egg yolks
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½ cup sugar
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6 tablespoons lemon juice
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1 tablespoon lemon zest
finely grated
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6 tablespoons butter
unsalted
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Italian meringue frosting
¼ cup water
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cups sugar
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cup egg whites
large
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teaspoon cream of tartar
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2 tablespoons sugar
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1 teaspoon vanilla extract
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Ingredients

Amount Measure Ingredient Features
355 ml egg whites
large
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15 ml water
cold
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237 ml cake flour
sifted
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118 ml sugar
granulated
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2.5 ml salt
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7.5 ml cream of tartar
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237 ml sugar
granulated
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5 ml vanilla extract
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1E+1 ml lemon zest
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Lemon curd filling
2 large eggs
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3 each egg yolks
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118 ml sugar
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9E+1 ml lemon juice
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15 ml lemon zest
finely grated
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9E+1 ml butter
unsalted
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Italian meringue frosting
59 ml water
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158 ml sugar
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79 ml egg whites
large
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0.6 ml cream of tartar
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3E+1 ml sugar
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5 ml vanilla extract
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Directions

Place fresh, cold egg whites and cold water in the bowl of a heavyduty mixer.

Set aside until they are 60 degrees, or slightly below room temperature.

Pour flour, ½ cup granulated sugar and salt into a triple sifter or sieve.

Sift onto a sheet of waxed paper; set aside. Adjust rack in lower third of oven; preheat oven to 325℉ (160℃). Set nearby a dry, ungreased 10 inch tube pan. Such a pan allows the batter to cling to the sides and rise to its full height. Place a longnecked bottle or large metal funnel nearby for inverting the baked cake. Whip egg whites, preferably with a whisk attachment until frothy. Add cream of tartar and whip on medium speed until soft peaks form. Continue whipping and gradually add the 1 cup granulated sugar un til whites have thickened and form soft droopy white peaks. Add the vanilla and lemon zest in the final moments of whipping. Sprinkle one quarter of the flour mixture over the whites, and with a rubber spatula, fold into the whites. Repeat this process with the remaining flour mixture, folding in only one quarter of the fl our mixture at a time. Gently pour the batter into an ungreased tube pan. Bake for 45 to 50 minutes, or until the top is light golden, the cake feels spongy and springs back when touched, and a woode n toothpick inserted in the middle comes out free of cake. Invert cake onto the neck of a bottle or funnel. Cool completely before removing from pan. To remove cake from the pan, slip just the tip of a small metal spatula between the cake and pan. Slowly trace the perimeter to release any cake sticking to the pan. Tilt the cake pan on its side, an d gently tap the bottom against the counter to loosen the cake. Rotate the cake pan, tapping as you turn it a few more times, until it appears free. Cover the cake with a rack or cardboard round, and at the same time that you invert the cake onto the work surface, tap it firmly onto the surface. Lift the pan from the cake. LEMON CURD FILLING In a 1½ quart heavy bottomed saucepan, whisk briefly to combine the eggs, egg yolks, sugar, lemon juice, and lemon zest. Add the pieces of butter, and place the saucepan over medium heat, stirring constantly over the entire bottom. Cook the mixture without boiling until it begins to develop body and thicken. Remove from heat and pour through a stainless steel sieve into a bowl. Cover the surf ace with plastic wrap, poke a few small slits in the plastic with the tip of a paring blade allowing steam to escape while cooling. Refrigerate (curd will thicken). ITALIAN MERINGUE FROSTING In a 3 cup saucepan, combine the water and ⅔ cup sugar. Place over low heat to dissolve the sugar, then increase the heat to medium high and boil, without stirring, until a candy thermometer reads 235 degrees. (Wash down any sugar crystals slinging to the sides of the pan with a brush dipped in cold water. ) Near the end of the boiling time, whip the egg whites with the cream of tartar until so ft peaks form. Add the 2 tablespoons sugar, and continue to whip until the whites are stiff but not dry. With the mixer running, pour the syrup onto the whipped whites. Continue to whip on medium spe ed, about 3 minutes more. Mixture will thicken, cool and form glossy, stiff peaks. Add the vanilla. Cool to room temperature, about 8 to 10 minutes, then frost cake right away. ASSEMBLING THE DESSERT Cut cake into three layers. Spread the lemon filling equally between the two layers; top with remaining layer. Frost top and sides of cake with Italian Meringue Frosting.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 378g (13.3 oz)
Amount per Serving
Calories 92020% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 151mg 50%
Sodium 638mg 27%
Total Carbohydrate 57g 57%
Dietary Fiber 1g 4%
Sugars g
Protein 37g
Vitamin A 13% Vitamin C 23%
Calcium 4% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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