October 21, 2020
Lemon Angel Cake
“You know that delicious, glossy, light meringue? You know the airy angel cake that makes you want a second piece? Combine them with the perfect pucker of lemon from my grandmother’s classic lemon loaf glaze, and you’ll have a new favorite special occasion cake,” says food personality Trish Magwood. “This is also delicious with a boozy fruit compote — just use whatever fruits you have on hand.”
Yield: Serves 4 to 5
Make Batter & Bake Cake
- Preheat oven to 325°F. Into large bowl, sift flour and half the sugar. Sift again. Reserve.
- In stand or hand mixer with whisk attachment, whisk egg whites on high until foamy. Add cream of tartar and salt, and beat until soft peaks form.
- Add remaining sugar and beat until stiff glossy peaks form. Add lemon zest, lemon juice and vanilla, until just combined.
- Gently fold in dry mixture in 4 parts. When combined, pour batter into 10″ angel food pan and smooth top.
- Bake for 35 to 40 minutes, or until cake pulls away from sides of pan and springs back when touched. Let cool completely.
Make Glaze & Finish Cake
- In small bowl, stir lemon juice and sugar together until sugar dissolves.
- Invert cake on platter. Cool. Drizzle glaze over cake.
Make Fruit Compote
- In medium saucepan, combine fruits, berries, honey, cinnamon and dessert wine. Bring to a boil, stirring occasionally.
- Reduce to low, stirring, and simmer for 10 minutes, until mixture thickens. Add vanilla. Cool, then spoon over slices of cake. Substitute fresh berries and whipped cream for compote, if desired.