The fluffiest, airiest cake you'll eat! This Lemon Angel Food Cake is made with egg whites which creates the most delicate, beautiful texture. The Lemon Cream sauce complements the lightness of the cake to create a luxurious duo.
Angel Food Cake tends to be quite intimidating but with the right recipe, it's actually quite easy. You just need the right pan and a little bit of patience. The pan is essential as the cake needs to cool upside-down and an angel food cake pan has feet so you can do this easily.
I’d love to hear how you like it, so please comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- Eggs
- Lemons
- Cake flour
- Sugar
- Vanilla extract
- Lemon extract
- Heavy cream
- Butter
- Cream of tartar
Equipment:
- Angel food cake pan
- Stand mixer or hand mixer
- Large bowl
- Medium bowl
- Whisk attachment
- Small pot
- Flour sifter
Instructions:
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and ¾ cup plus 2 tablespoons sugar together twice; set aside.
Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, a fourth at a time.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 30-35 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely, about 1 hour.
For sauce, whisk eggs and sugar in a heavy saucepan over low heat. Stir in the lemon juice, butter and lemon zest. Cook until mixture thickens and reaches 160°, about 15 minutes. Transfer to a bowl; refrigerate until chilled.
Run a knife around sides and center tube of pan. Remove cake to a serving plate. Fold whipped cream into chilled lemon sauce. Add to cake and enjoy! Refrigerate any leftover sauce.
Angel Food Cake with Lemon Cream
Ingredients
Angel Food Cake:
- 1 ½ cups large egg whites about 10
- 1 cup cake flour
- 1 ½ cups plus 2 tablespoons sugar divided
- 1 ½ tsp cream of tartar
- 1 ½ tsp vanilla extract
- ½ tsp lemon extract
- ¼ tsp salt
Lemon Cream Sauce:
- 3 large eggs
- 1 cup sugar
- ½ cup lemon juice
- ¼ cup butter melted
- 1 Tbsp lemon zest grated
- ½ cup heavy cream whipped
Instructions
Angel Food Cake:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and ¾ cup plus 2 tablespoons sugar together twice; set aside.
- Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, a fourth at a time.
- Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 30-35 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely, about 1 hour.
Lemon Cream Sauce:
- Whisk eggs and sugar in a heavy saucepan over low heat. Stir in the lemon juice, butter and lemon zest. Cook until mixture thickens and reaches 160°, about 15 minutes. Transfer to a bowl; refrigerate until chilled.
Assembly:
- Run a knife around sides and center tube of pan. Remove cake to a serving plate. Fold whipped cream into lemon sauce. Add to cake and enjoy! Refrigerate any leftover sauce.
Notes
Hi
.I wasn’t sure what to do with the heavy cream (whipped) in the sauce. Could you please clarify for me?
Hi Dena,
My apologies, you can fold the whipped cream into the lemon sauce before serving. Enjoy!