Lemon Angel Food Supreme – a delicious recipe with egg whites, cake flour, sugar, cream of tartar, vanilla, lemon extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
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.
3
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 375u00b0 for 30-35 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely, about 1 hour.
4
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 160u00b0, about 15 minutes. Transfer to a bowl; refrigerate until chilled.
5
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.
915
kcal
Calories
42
g
Fat
107
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 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, and more.
Yes, Lemon Angel Food Supreme 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.
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