This Angel Food Cake With Lemon Curd and Italian Meringue is one of the classics. Light and airy with just a hint of sweetness, it makes for a perfect light dessert. Filled with a tart and creamy lemon curd and topped with a fluffy vanilla Italian meringue you’ll feel like you are eating a lemon flavoured cloud.
Angel food cake has long been my favourite. I can’t remember asking my mom for any other kind for my birthday. That is probably why I still use the recipe my mom and grandma used. This is why I’ve busted out my trusty Better Homes & Gardens Cookbook from 1946 😆. I may be a bit of a hoarder, but this book was put together by my Nan and I feel at this point it’s clearly a family heirloom.
The nice thing about this recipe is that it is made with only a few ingredients and quite easy to make. So, let’s get started!
How to make Angel Food Cake
Start by mixing the cake flour and granulated sugar together and sift. Sift the flour and sugar three more times four a total of four. Set aside and move on to the next step.
Now place the egg whites into the bowl of a stand mixer. With the whisk attachment, mix until the egg whites are light and frothy.
Squeeze in the juice from one lemon (you can also use cream of tartar). Return the mixer to medium high and whip until soft peaks form.
Now add the remaining granulated sugar, a tablespoon at a time, until it’s all added.
Once all the sugar has been whipped in add the vanilla and mix until fully incorporated.
Now remove the bowl from the stand mixer and, in three additions, add the sifted flour. Do this by folding from the bottom up and bring it over the top this will evenly add the dry ingredients but not knock out any of the air we have whipped in.
Now using an ungreased (I repeat, DO NOT grease) angel food cake pan, fill it with the cake mixture. Then use an offset spatula to even the top. Once you’ve completed this, put it in the oven to bake.
When the cake has fully baked remove it from the oven and invert onto a bottle, honestly I find a beer bottle works perfectly.
Let the cake cool completely, but don’t leave it way beyond that as it will get harder to remove from the pan. Once it has cooled completely using a sharp knife, just score the outside edge of the cake taking care not to gouge the cake. Then do the same to the inside edge around the center. Lastly use a sharp knife to free the cake from the bottom of the pan.
How to Assemble
Using a serrated knife cut the cake in half so you have two rounds.
Now using a spoon, or hands, dig a little trench onto the bottom round of cake.
Then add your lemon curd to fill and smooth it into an even layer with an offset spatula.
Speaking of lemon curd if you are looking for a great and simple curd check out this link from an older blog of mine and you’ll see how versatile it is!
Now place the top alter back on top and set aside while we prepare the Italian meringue.
How to Make Italian Meringue
To make the Italian meringue start by placing water and sugar in a small saucepan. Place onto the stove and attach a chancy thermometer, sugar mixture will boil until it has reached desired temperature. While the sugar is heating, don’t forget to check-in often.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Whip the egg whites until they start to become frothy. Then add the juice of a lemon or cream of tartar and continue to whip.
Once the lemon is added put the mixer on high and whip until soft peaks form. This is a good time to check your sugar as it is probably very close to reaching it’s required temperature.
Now that your egg whites are ready and the sugar has reached temperature turn the mixer to medium and in a steady stream pour in the hot sugar. Be careful to avoid splatters as it is very hot.
Once all the sugar has been added turn the mixer back to high and whip until the bowl is cool to the touch, the meringue has increased in volume and holds stiff peaks. Add the vanilla and whip one more time on high until its all incorporated.
There is no right or wrong way to frost your cake! Just dollop it on and with a spoon move it around to create peaks. If you require some assistance getting it into the centre, feel free to use a piping bag. As well, if piping is your jam, feel free to pipe the whole cake!
Once the cake is covered with Italian meringue using a kitchen torch, torch the outside of the cake to finish. If you don’t have a kitchen torch a quick 10 minutes in an oven preheated to 400 will work too.
You are done! Slice it up and enjoy!
Angel Food Cake
- 1 cup cake flour
- 1 1/2 cups granulated sugar divided in half
- 413 grams egg whites (about 1 3/4 cups)
- 3/4 tsp. salt
- 1 1/2 tsp cream of tartar
- 1 teaspoon vanilla
- Preheat the oven to 325 degrees.
- Sift the flour and 3/4 cups of sugar into a bowl. Sift three more times for a total of four.
- Beat the egg whites in the bowl of a stand mixer fitted with a whisk attachment until frothy, then add the salt.
- Beat again until soft peaks start to form then add the remaining 3/4 cups of sugar one tablespoon at a time. Mixing between each addition.
- Add vanilla extract and mix one more time.
- Remove the bowl from the stand mixer and then add the flour mixture in three additions. Making sure to fold from the bottom up and fully incorporate between each addition.
- Place the cake batter into an ungreased angel food cake pan and place in the preheated oven to bake for 75 minutes or until golden brown.
- Remove from oven and invert the cake onto the top of a bottle and cool completely about two hours.
- While it cools you can make the lemon curd if you don’t have any on hand Lemon Curd, so versatile and worthy of my first post!
- 1 cup granulated sugar
- 1/2 cup water
- 4 egg whites
- juice of one lime, or 1/2 tsp cream of tartar
- Place a saucepan on the oven over medium heat and add the sugar and water. Clip a candy thermometer onto the side of the saucepan. The sugar is ready when it reaches 240 degrees on the thermometer.
- While the sugar is heating place the egg whites into the bowl of a stand mixer with the whisk attachment and mix on high until frothy.
- Add the lemon juice and continue to whip on high until soft peaks form.
- Now with the mixer on medium-low speed add the sugar that has been heated to 240 in a slow drizzle.
- Once all the sugar has been added turn the mixer back up to high speed and whip until the bowl is cool to the touch and the meringue is light and glossy.
- Once the Italian meringue is ready get the prepared angel food cake filled with lemon curd. Cover the entire outside of the cake generously, trying to make peaks, with the Italian Meringue.
- Using a kitchen torch evenly brown the outside of the meringue until golden brown.
- Slice up and enjoy.