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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This heavenly dessert has been in our family for years. Everyone loves wedges of this delicate angel food cake topped with a tart, creamy lemon sauce.Linda Blaska, Atlanta, Georgia Ingredients:
1-1/2 cups egg whites (about 10) |
1 cup cake flour |
1-1/2 cups plus 2 tablespoons sugar, divided |
1-1/2 teaspoons cream of tartar |
1-1/2 teaspoons vanilla extract |
1/2 teaspoon lemon extract |
1/4 teaspoons salt |
lemon sauce: |
3 eggs |
1 cup sugar |
1/2 cup lemon juice |
1/4 cup butter, melted |
1 tablespoon grated lemon peel |
1/2 cup heavy whipping cream, whipped |
yellow food coloring, optional |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and 3/4 cup plus 2 tablespoons sugar together twice; set aside.
2. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, a fourth at a time.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 30-35 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely, about 1 hour.
4. For sauce, whisk eggs and sugar in a heavy saucepan over low heat. Stir in the lemon juice, butter and lemon peel. Cook until mixture thickens and reaches 160°, about 15 minutes. Transfer to a bowl; refrigerate until chilled.
5. Run a knife around sides and center tube of pan. Remove cake to a serving plate. Fold whipped cream and food coloring if desired into sauce. Serve with cake. Refrigerate any leftover sauce. Yield: 12 servings.
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