Lemony Delight Angel Food Cake with Raspberry Citrus Surprise
This luscious Lemony Delight Angel Food Cake is a perfect balance of airy sweetness and zesty tang, making it an ideal dessert for any occasion. Baked to golden perfection, this cake is filled with a rich, homemade lemon curd and topped with vibrant, fresh raspberries. The addition of a citrus glaze not only enhances the flavor but also gives it an elegant finish. Perfect for summer gatherings or special celebrations, this dessert will impress your guests with its delightful flavors and stunning presentation.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
cake flour
1 cup (sifted)
confectioners' sugar
3/4 cup (sifted, plus additional for glaze)
egg whites
14 (at room temperature)
cream of tartar
1 1/2 teaspoons (n/a)
salt
1/4 teaspoon (n/a)
granulated sugar
3/4 cup (n/a)
pure vanilla extract
2 teaspoons (n/a)
lemon extract
1 teaspoon (n/a)
lemon curd
1 1/2 cups ((see linked recipe))
fresh raspberries
1 pint (washed and dried)
fresh lemon juice
2 tablespoons (freshly squeezed)
finely grated lemon zest
1 1/2 teaspoons (from fresh lemons)
pinch of salt
1 pinch (n/a)
Instructions
1
Preheat your oven to 375°F (190°C), and place an oven rack in the center of the oven.
2
Prepare a 10-inch ungreased tube pan and set it aside.
3
In a medium bowl, sift together the cake flour and 3/4 cup of confectioners' sugar until light and fluffy.
4
In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy, about 2 minutes.
5
Increase the mixer speed to medium-high. Gradually add cream of tartar and salt, beating until soft peaks form.
6
Add the granulated sugar gradually, about 1 tablespoon at a time, ensuring the mixture remains creamy and smooth. Continue beating until stiff, glossy peaks form.
7
Mix in the vanilla and lemon extracts, ensuring they are well blended.
8
Gently fold in the flour and sugar mixture, one-fourth at a time, using a rubber spatula or whisk. Be careful not to overmix; the goal is to maintain the volume of the egg whites.
9
Pour the batter into the prepared tube pan. Run a knife gently through the batter to eliminate large air pockets, and smooth the top with a spatula.
10
Bake for 35 to 40 minutes or until the top is golden brown and the cake springs back when lightly pressed.
11
Once baked, invert the pan immediately to cool, balancing it on its neck or over a tall wine bottle.
12
Let the cake cool completely upside down, about an hour.
13
Once cool, carefully run a knife around the edges and the center tube of the pan to release the cake. Invert it onto a flat plate.
14
Stir together the glaze ingredients (1 cup confectioners' sugar, 2 tablespoons fresh lemon juice, 1.5 teaspoons finely grated lemon zest, and a pinch of salt) in a small bowl and let it stand for 10 minutes to thicken.
15
Slice the cake in half horizontally; gently separate the two layers.
16
Spread a generous layer of lemon curd on the bottom half and top with fresh raspberries.
17
Place the top half of the cake back on the raspberries and drizzle the glaze over the entire cake, allowing it to run down the sides.
18
Let the glaze set for at least 10 minutes before slicing. Use a sharp serrated knife for clean cuts.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the full name of this recipe?
The recipe is for Lemony Delight Angel Food Cake with Raspberry Citrus Surprise.
What is the recommended oven temperature for baking this cake?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
What type of baking pan is required?
You should use a 10-inch ungreased tube pan.
Should the tube pan be greased before pouring the batter?
No, the recipe specifies using an ungreased tube pan.
How many egg whites are needed for this recipe?
This recipe requires 14 egg whites at room temperature.
Which ingredients should be sifted together?
Sift together the cake flour and 3/4 cup of confectioners' sugar.
How long should the egg whites be beaten initially?
Beat the egg whites on medium speed for about 2 minutes until they are foamy.
At what stage do I add the cream of tartar and salt?
Increase the mixer speed to medium-high and gradually add them after the egg whites are foamy.
How should the granulated sugar be added to the egg whites?
Add the granulated sugar gradually, about 1 tablespoon at a time.
What consistency should the egg whites reach?
Continue beating until stiff, glossy peaks form.
What flavoring extracts are used in the batter?
The cake uses 2 teaspoons of pure vanilla extract and 1 teaspoon of lemon extract.
How do you incorporate the flour and sugar mixture into the egg whites?
Gently fold in the mixture one-fourth at a time using a rubber spatula or whisk.
Why is it important not to overmix the batter?
The goal is to maintain the volume of the egg whites.
How can I eliminate large air pockets in the batter?
Run a knife gently through the batter once it is in the pan.
What is the baking time for this angel food cake?
Bake the cake for 35 to 40 minutes.
How can I tell when the cake is finished baking?
The top should be golden brown and the cake should spring back when lightly pressed.
What is the first step after removing the cake from the oven?
Invert the pan immediately to cool, balancing it on its neck or a tall bottle.
How long must the cake cool before being released from the pan?
Let the cake cool completely upside down for about an hour.
How do you remove the cake from the tube pan?
Carefully run a knife around the edges and the center tube of the pan.
What are the ingredients for the citrus glaze?
The glaze contains 1 cup confectioners' sugar, 2 tablespoons lemon juice, 1.5 teaspoons lemon zest, and a pinch of salt.
How long should the glaze stand before application?
Let the glaze stand for 10 minutes to thicken.
How do you prepare the cake for filling?
Slice the cooled cake in half horizontally and gently separate the two layers.
What filling goes on the bottom half of the cake?
Spread a generous layer of lemon curd and top it with fresh raspberries.
What kind of raspberries should be used?
Use 1 pint of fresh raspberries that have been washed and dried.
How is the citrus glaze applied?
Drizzle the glaze over the entire cake, allowing it to run down the sides.
How long should the glaze set before slicing?
Let the glaze set for at least 10 minutes.
What is the best way to slice the cake?
Use a sharp serrated knife to ensure clean cuts.
What are the primary flavors of this dessert?
The cake features a balance of airy sweetness, zesty lemon, and vibrant raspberry.
Is this dessert suitable for summer?
Yes, its light texture and citrus flavors make it perfect for summer gatherings.
How many ingredients are in this recipe?
There are 13 total ingredients listed in the recipe.