LEMON ANGEL FOOD SUPREME

Lemon Angel Food Supreme image

This heavenly dessert has been in our family for years. Everyone loves wedges of this delicate angel food cake topped with a tart, creamy lemon sauce.-Linda Blaska, Atlanta, Georgia

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1-1/2 cups large egg whites (about 10)
1 cup cake flour
1-1/2 cups plus 2 tablespoons sugar, divided
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1/4 teaspoons salt
LEMON SAUCE:
3 large eggs
1 cup sugar
1/2 cup lemon juice
1/4 cup butter, melted
1 tablespoon grated lemon zest
1/2 cup heavy whipping cream, whipped
Yellow food coloring, optional

Steps:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and 3/4 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 and food coloring if desired into sauce. Serve with cake. Refrigerate any leftover sauce.

Nutrition Facts : Calories 318 calories, Fat 9g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 158mg sodium, Carbohydrate 55g carbohydrate (44g sugars, Fiber 0 fiber), Protein 6g protein.