Try this Lemon Angel Food Cake recipe, or contribute your own.
Suggest a better descriptionDirections: Preheat oven to 350 degrees. With an electric mixer, beat the egg whites on medium speed until foamy. Add the cream of tartar and beat again until egg whites become thick and double in volume. Slowly sprinkle the superfine sugar into the egg whites, mixing at medium speed. Increase to high speed and continue beating until egg whites are stiff and glossy. Always use clean, dry utensils when beating egg whites. In a separate bowl, combine the sugar and cake flour. Sift once to remove lumps. Fold the flour mixture into the egg whites. Add the lemon zest and fold to combine. Spoon batter into an unbuttered 10" angel food cake pan. Bake for 45 minutes or until cake is golden and springs back when touched. Let cool. To assemble cake, cut cake in half horizontally. Spread bottom half with lemon curd. Sprinkle with the berries. Place top layer on bottom half. Garnish with whipped cream, berries and flowers.
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Serving Size: 1 Serving (4406g) | ||
Recipe Makes: 1 | ||
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Calories: 6596 | ||
Calories from Fat: 495 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55g | 73 % | |
Saturated Fat 28.5g | 143 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 164.4mg | 51 % | |
Sodium 4670.6mg | 161 % | |
Potassium 5826.9mg | 153 % | |
Total Carbohydrate 1179.9g | 347 % | |
Dietary Fiber 16.9g | 67 % | |
Sugars, other 1163.1g | ||
Protein 358g | 511 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6596
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