Birthday Angel Food Cake With Lemon Buttercream

Name: Birthday Angel Food Cake With Lemon Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 10 whole Egg Whites Or 1 1/2 Cups From Carton Egg Whites; 1 teaspoon Vanilla Extract; 1 teaspoon Almond Extract; 1/2 teaspoons Salt; 1 cup Extra-fine Sugar; 1 cup Flour; 1 cup Powdered Sugar; 2 teaspoons Cream Of Tartar; FOR THE ICING:; 1/2 cups Butter; 1/4 cups Crisco; 3 cups Powdered Sugar; 3 Tablespoons Cream; 1 teaspoon Vanilla; 1 whole Lemon, Zest And Juice

Servings: persons

FOR THE CAKE:
10 whole Egg Whites Or 1 1/2 Cups From Carton Egg Whites
1 teaspoon Vanilla Extract
1 teaspoon Almond Extract
1/2 teaspoons Salt
1 cup Extra-fine Sugar
1 cup Flour
1 cup Powdered Sugar
2 teaspoons Cream Of Tartar
FOR THE ICING:
1/2 cups Butter
1/4 cups Crisco
3 cups Powdered Sugar
3 Tablespoons Cream
1 teaspoon Vanilla
1 whole Lemon, Zest And Juice

1
Preheat oven to 350u00b0F.
2
Separate eggs, discarding or saving the yolks for later. Let egg whites sit until they reach room temperature. Once eggs are at room temperature, add extracts and salt to the whites. I highly recommend using a stand mixer with the flat attachment for the next step. You will need to beat the egg whites for about ten minutes. Gradually start adding in the fine sugar to the egg whites about three minutes into the process. (If you do not have extra fine sugar, measure a cup of regular sugar, then pulse it in a food processor until it become very fine.) Beat egg whites until they form stiff peaks.
3
Meanwhile, sift flour, powdered sugar, and cream of tartar. Repeat sifting process several times. I did this four times.
4
Once egg whites are ready, slowly fold in the flour mixture. Pour batter into an ungreased angel food cake pan and bake for about 35 minutes. The cake will be medium brown on top. Immediately invert cake after baking. Remove cake from the pan after it is completely cool.
5
For the icing, cream butter and Crisco. Add in powdered sugar and cream. Mix until sugar is completely blended. Add in vanilla, lemon juice, and lemon zest. Mix together. Ice cake once it is completely cooled.

1397

kcal

Calories

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CAKE:, 10 whole Egg Whites Or 1 1/2 Cups From Carton Egg Whites, 1 teaspoon Vanilla Extract, 1 teaspoon Almond Extract, and more.

Yes, Birthday Angel Food Cake With Lemon Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!