Sherbet-Filled Angel Food Cake Recipe

Name: Sherbet-Filled Angel Food Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large egg whites (about 1-2/3 cups); 1 cup cake flour; 1-1/2 cups sugar, divided; 1 vanilla bean or 1 teaspoon vanilla extract; 1/2 teaspoon cream of tartar; 1/4 teaspoon salt; 2-1/2 to 3 cups raspberry sherbet or ice cream of your choice; 2 cups confectioners' sugar; 1 teaspoon grated lime zest; 3 to 4 tablespoons lime juice

Servings: persons

12 large egg whites (about 1-2/3 cups)
1 cup cake flour
1-1/2 cups sugar, divided
1 vanilla bean or 1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2-1/2 to 3 cups raspberry sherbet or ice cream of your choice
2 cups confectioners' sugar
1 teaspoon grated lime zest
3 to 4 tablespoons lime juice

1
Place egg whites in a large bowl; let stand at room temperature 30 minutes.
2
Preheat oven to 325u00b0. In a small bowl, mix flour and 3/4 cup sugar until blended.
3
Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
4
Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours.
5
Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use). Fill tunnel with sherbet, mounding slightly; replace cake top. Wrap cake securely in plastic; freeze overnight.
6
To serve, in a small bowl, mix confectioners' sugar, lime zest and enough lime juice to reach desired consistency. Unwrap cake; spread glaze over top, allowing some to drip down sides. Freeze until serving.

1291

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 12 large egg whites (about 1-2/3 cups), 1 cup cake flour, 1-1/2 cups sugar, divided, 1 vanilla bean or 1 teaspoon vanilla extract, and more.

Yes, Sherbet-Filled Angel Food Cake 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.

Sherbet-Filled Angel Food Cake

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