Lemon Angel Food Cake Filled With Lemon Curd and Fresh Raspberry
Angel food cake is believed to have originated in the United States in the mid-19th century. It is known for its light and airy texture, which is achieved by using whipped egg whites as the main leavening agent.
This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 5.
Lemon Angel Food Cake Filled With Lemon Curd and Fresh Raspberry
Ingredients
Instructions
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Preheat the oven to 325°F (165°C).
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In a large mixing bowl, beat the egg whites until foamy.
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Gradually add sugar and continue beating until stiff peaks form.
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Gently fold in the flour, salt, and lemon zest.
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Spoon the batter into an ungreased angel food cake pan.
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Bake for 35-40 minutes or until the top is golden brown and springs back when lightly touched.
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Remove from the oven and immediately invert the pan onto a cooling rack. Let it cool completely.
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Once cooled, carefully remove the cake from the pan.
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Slice the cake horizontally into two layers.
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Spread lemon curd over the bottom layer and top with fresh raspberries.
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Place the top layer of the cake over the filling.
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Dust with powdered sugar and garnish with additional raspberries and lemon zest.
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Let it rest for 1 hour before serving. Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 55g19%
- Sugars 40g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
