Lemon Meringue Angel Cake

Ingredients for Lemon Meringue Angel Cake

For the Angel Food Cake:

• 1 cup cake flour
• 1 ½ cups granulated sugar, divided
• ½ tsp salt
• 12 large egg whites (room temperature)
• 1 tsp cream of tartar
• 1 tsp vanilla extract

For the Lemon Filling:

• 1 cup granulated sugar
• ⅓ cup cornstarch
• 1 ½ cups water
• 4 large egg yolks (lightly beaten)
• ¾ cup freshly squeezed lemon juice (about 4-5 lemons)
• 2 tbsp lemon zest
• 2 tbsp unsalted butter

For the Meringue:

• 4 large egg whites (room temperature)
• ½ tsp cream of tartar
• 1 cup granulated sugar
• 1 tsp vanilla extract

Equipment You’ll Need

• Angel food cake pan
• Mixing bowls
• Electric mixer
• Whisk
• Saucepan
• Rubber spatula
• Measuring cups and spoons
• Zester or grater

Directions

Step 1: Prepare the Angel Food Cake

1. Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan.
2. In a small bowl, sift together the cake flour, ¾ cup of sugar, and salt. Set aside.
3. In a large mixing bowl, use an electric mixer to beat the egg whites until frothy. Add the cream of tartar and continue beating until soft peaks form.
4. Gradually add the remaining ¾ cup of sugar, one tablespoon at a time, while continuing to beat until the mixture forms stiff peaks. Stir in the vanilla extract.
5. Gently fold the flour mixture into the egg whites in three additions, being careful not to deflate the batter.
6. Pour the batter into the ungreased angel food cake pan and smooth the top. Bake for 30-35 minutes or until the cake is golden brown and springs back when touched.
7. Invert the pan immediately onto a wire rack to cool completely before removing the cake from the pan.