LEMON MERINGUE ANGEL CAKE
Make and share this Lemon Meringue Angel Cake recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 1h15m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
- Sift 1/2 cup sugar and flour together twice; set aside.
- Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
- Gradually fold in flour mixture, about 1/2 cup at a time.
- Gently spoon batter into an ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets.
- Bake on lowest oven rack at 350* for 35-40 minutes or until golden brown and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
- Run a knife around side and center tube of pan. Remove cake; split into two horizontal layers. Place cake bottom on an ovenproof plate. Spread with lemon curd; replace cake top.
- For merangue, in a small mixing bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake.
- Bake at 350* for 15-18 minutes or until golden brown. Refrigerate leftovers.
Nutrition Facts : Calories 168.4, Fat 0.1, Sodium 104.7, Carbohydrate 36.9, Fiber 0.2, Sugar 28.9, Protein 4.9
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