Craving a delightful dessert that combines the tangy zest of lemon with the lightness of angel food cake? Look no further than this Lemon Meringue Angel Cake recipe. A perfect fusion of flavors, this dessert is a crowd-pleaser that will leave your taste buds craving more. With a fluffy angel food cake base and a luscious lemon curd filling, each slice offers a burst of citrusy sweetness that is simply irresistible.
This recipe is not only a treat for your palate but also a guilt-free indulgence, as each slice is virtually fat-free. Whether you’re a fan of lemon meringue pie or angel food cake, this dessert offers the best of both worlds in one impressive creation. Get ready to impress your guests or simply treat yourself to a slice of this heavenly Lemon Meringue Angel Cake – a dessert that is sure to become a favorite at any gathering.
Ingredients
Here are the ingredients needed to create this delightful Lemon Meringue Angel Cake.
Lemon Angel Food Cake
- 1 1/4 cups Cake Flour
- 1 3/4 cups Dixie Crystals Extra Fine Granulated Sugar
- 1/4 teaspoon Salt
- 1 1/2 cups Egg Whites (roughly 10-11 large eggs)
- 1 teaspoon Cream of Tartar
- 1/2 teaspoon Almond Extract
- 1/2 teaspoon Nielsen-Massey Pure Lemon Extract
Lemon Curd
- 60 grams Dixie Crystals Granulated Sugar (second measurement)
- 12 grams Corn Starch
- 150 grams large Eggs (roughly 3)
- Homemade Lemon Curd (store-bought can be used as well)
Meringue
- 4 large egg whites
- 1 cup Dixie Crystals Extra Fine Granulated Sugar
- 1/8 teaspoon Cream of Tartar
- 1/4 teaspoon Vanilla Extract
- 1/4 teaspoon Nielsen-Massey Pure Lemon Extract
- Fresh lemon zest or lemon slices (optional)
Equipment Needed
For this Lemon Meringue Angel Cake recipe, you will need the following equipment to ensure a smooth preparation process:
- Stand mixer: A stand mixer will help you whip the egg whites to the perfect peaks needed for the fluffy angel food cake.
- Mixing bowls: Have a set of mixing bowls ready to separate the egg whites, mix the dry ingredients, and prepare the lemon curd filling.
- Tube pan: Use a tube pan to bake the angel food cake. Ensure it is ungreased to help the cake rise properly.
- Saucepan: You will need a saucepan to cook the lemon curd mixture until it thickens to the right consistency.
- Zester or grater: If you choose to add fresh lemon zest to your cake for extra flavor, you will need a zester or grater to extract it from the lemon peel.
- Kitchen torch (optional): If you prefer to brown the meringue topping using a kitchen torch instead of the oven, have one ready for finishing touches.
Preparation
Let’s dive into the preparation process for this delightful Lemon Meringue Angel Cake recipe!
Preparing the Cake Batter
To make the light and fluffy angel food cake batter, start by sifting together 1/2 cup of sugar and cake flour twice. In a large bowl, mix 4 egg whites (at room temperature), 3/4 teaspoon of cream of tartar, and 1/2 cup of sugar. Beat these ingredients until soft peaks form. Gradually add the remaining sugar, 2 tablespoons at a time, until stiff, glossy peaks form. Fold in the flour mixture gradually, about 1/2 cup at a time, until well combined. Gently pour the batter into an ungreased 10-inch tube pan, ensuring no air pockets are present. Bake in a preheated oven at 350°F for 35-40 minutes until golden brown.
Making Lemon Curd
For the zesty lemon curd, combine 100 grams of lemon juice, 60 grams of unsalted butter (room temperature), and 60 grams of granulated sugar in a saucepan. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and let it cool slightly. The lemon curd should be smooth and velvety, perfect for layering in the angel food cake.
Creating the Meringue
For the final touch, prepare the luscious meringue topping. In a small bowl, beat the remaining egg whites (room temperature) with 1 tablespoon of cream of tartar until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, while beating on high speed until stiff, glossy peaks form. Spread the meringue over the top and sides of the cake generously. Finally, lightly brown the meringue using a kitchen torch for a beautiful finishing touch.
Baking the Cake
To start baking the Lemon Meringue Angel Food Cake, follow these step-by-step instructions for a delicious and impressive dessert:
Preparing the Cake Batter:
- Begin by preheating your oven to 350°F (175°C).
- In a large bowl, sift together 1/2 cup of sugar and cake flour twice, then set aside.
- Add 12 egg whites to the large bowl. Also, include cream of tartar, vanilla extract, and a pinch of salt to the egg whites.
- Beat the egg whites at medium speed until they become foamy.
- Gradually add the remaining sugar, 2 tablespoons at a time, beating on high speed until stiff, glossy peaks form, and the sugar is completely dissolved.
- Slowly fold in the sifted flour mixture, about 1/2 cup at a time, until well combined.
Baking the Cake:
- Carefully spoon the batter into an ungreased 10-inch tube pan, ensuring it is evenly distributed.
- To eliminate air pockets, cut through the batter with a knife.
- Place the pan on the lowest oven rack and bake for 35-40 minutes or until the top appears golden brown and dry.
- Once baked, immediately invert the pan and let it cool completely for about an hour.
- Use a knife to run around the sides and center tube of the pan, then remove the cake and slice it into 2 horizontal layers.
- Start by placing the bottom layer of the cake on a parchment-lined baking sheet.
- Spread a generous layer of the prepared lemon curd on the cake bottom.
- Gently replace the top layer of the cake over the lemon curd, creating a sandwich-like structure.
By following these detailed steps, you will have successfully baked the base of the Lemon Meringue Angel Food Cake, setting the stage for the next steps to create the heavenly meringue topping.
Assembling the Cake
After creating the fluffy angel food cake base and zesty lemon curd filling, it’s time to assemble the Lemon Meringue Angel Food Cake into a show-stopping dessert using the following steps.
Layering the Cake and Curd
- Place the cooled angel food cake on a serving plate, ensuring it’s top down.
- Carefully slice the cake horizontally into two layers using a serrated knife.
- Spread a generous amount of the prepared lemon curd onto the bottom cake layer, ensuring an even coating.
- Gently position the top cake layer over the lemon curd, creating a delightful lemony filling sandwiched between the two cake layers.
- Prepare the meringue by whipping egg whites and sugar to a stiff and glossy consistency, following the meringue-making process previously outlined.
- Spread the meringue topping generously all over the assembled cake, ensuring the entire surface is covered.
- For that perfect finishing touch, use a kitchen torch to lightly brown the meringue. If a torch is not available, place the cake carefully on an ovenproof platter and toast the meringue under the broiler.
- Serve this heavenly Lemon Meringue Angel Food Cake for a dessert that impresses in both taste and presentation, perfect for any occasion.
Decorating the Cake
After assembling the heavenly Lemon Meringue Angel Food Cake, the next step is decorating it to perfection. The final touch of beautifully toasting the meringue will not only enhance the flavors but also add an elegant finish to your dessert.
To decorate the cake, follow these simple steps:
- Spread the prepared meringue in a nice, thick layer all over the cake, ensuring to cover the top and sides evenly.
- If you have a kitchen torch, gently toast the meringue on the cake’s surface until it develops a lovely golden-brown hue.
- In the absence of a torch, carefully transfer the cake to an ovenproof platter or baking sheet, and toast the meringue under the broiler. Remember that the sides may not brown as evenly, but that’s completely fine.
- Allow the toasted meringue to cool slightly before serving, letting the sweet aroma of caramelized sugar fill the room.
With the final touches of toasting the meringue, your Lemon Meringue Angel Food Cake is now ready to steal the show at any gathering. The blend of tangy lemon curd, airy angel food cake, and luscious meringue will surely make it a dessert to remember.
Serving and Storage Tips
When it comes to serving your Lemon Meringue Angel Food Cake, I recommend using a sharp knife to ensure clean slices without crushing the delicate layers. For a professional touch, wipe the knife clean between each cut to maintain a neat appearance.
To enhance the flavors of this delightful dessert, consider pairing each slice with a dollop of freshly whipped cream or a scoop of tangy lemon sorbet. The contrast in textures and temperatures will elevate the dining experience for your guests.
For storage, it’s best to keep the Lemon Meringue Angel Food Cake in the refrigerator. Cover it loosely with plastic wrap to prevent the meringue from absorbing any odors in the fridge. Enjoy any leftovers within 2-3 days for optimal taste and texture.
To bring back the crispiness of the meringue after refrigeration, pop individual slices in a toaster oven or conventional oven for a few minutes until the meringue is slightly toasted. This will revitalize the texture and flavor, ensuring each bite is just as delicious as when it was first served.
By following these serving and storage tips, you can keep your Lemon Meringue Angel Food Cake tasting fresh and looking irresistible for every occasion.
Conclusion
Creating a Lemon Meringue Angel Cake is a rewarding experience that delights both the taste buds and the eyes. The combination of fluffy angel food cake, tangy lemon curd, and luscious meringue creates a heavenly dessert suitable for any celebration. Remember to toast the meringue for that perfect finish and follow the serving and storage tips to keep your cake fresh and irresistible. With its refreshing citrus flavor and light, airy texture, this Lemon Meringue Angel Cake is sure to become a favorite among your family and friends. Impress your guests with this elegant dessert that is as pleasing to make as it is to savor. Enjoy the process of creating this masterpiece and relish the compliments that come your way!