This Angel Food Cake with Lemon Curd Filling is a light, zesty dessert. Fluffy cake encases a tangy lemon curd center—perfect as a healthy dinner idea companion or an amaretto sour-inspired treat, balancing airy sweetness with a vibrant, tart filling.
Recipe Tips and Tricks
Use room-temperature egg whites—cold ones won’t whip high; let them sit out 30 minutes. Sift flour twice—ensures a light texture; clumps weigh it down. Fold gently—overmixing deflates batter; use a spatula with care. Cool upside down—prevents collapse; invert on a bottle. Cook curd low and slow—high heat scrambles eggs.
Why You’ll Love This Recipe
Get ready to savor a dessert that’s as refreshing as it is easy to whip up with this Angel Food Cake with Lemon Curd Filling—it’s a heavenly treat that ties into healthy dinner ideas and echoes the zesty charm of an amaretto sour, making it your new favorite for a light, flavorful finish! This recipe is a delightful balance: fluffy angel food cake rises into an airy dream, filled with a tangy lemon curd that bursts with brightness—all crafted with minimal fuss, offering a low-fat base with a zesty twist, perfect alongside a wholesome meal or as a cocktail-inspired delight. It’s the ultimate no-stress dessert—just whip, bake, and fill, delivering a bite that’s tender, sweet, and irresistibly tart, turning any night into a joyful celebration without weighing you down. Whether you’re capping off a healthy dinner, channeling an amaretto sour vibe, or just craving a balanced indulgence, this one’s a total winner—fluffy, lemony, and guaranteed to make every bite a delightful, stress-free joy that keeps you smiling from start to finish!
Angel Food Cake with Lemon Curd Filling
Fluffy angel food cake with zesty lemon curd—dessert light and tart.
Ingredients
For the Cake:
- 1 cup egg whites (about 8-10 large eggs), room temperature
- 1¼ cups granulated sugar
- 1 cup cake flour
- ½ tsp cream of tartar
- ¼ tsp salt
For the Lemon Curd:
- 3 large egg yolks
- ½ cup fresh lemon juice
- ½ cup granulated sugar
- 2 tbsp unsalted butter
Instructions
- Gear Up for a Zesty Adventure: Alright, let’s dive into this fluffy, tangy treat—grab a large mixing bowl, a sifter, a whisk or electric mixer, a spatula, a 10-inch tube pan, and a small saucepan! This angel food cake is about to make your day light and delicious. Picture that lemony bite—let’s get started with a big, excited grin lighting up our faces!
- Preheat and Prep: Set your oven to 350°F (175°C)—imagine that golden bake ahead. Leave your tube pan ungreased—the batter needs to climb! Sift 1 cup cake flour twice into a bowl—picture that airy texture forming—set it aside, feeling the excitement build for this fluffy base!
- Whip the Egg Whites: Pour 1 cup egg whites into your mixing bowl—room temp for max fluff! Add ½ tsp cream of tartar and ¼ tsp salt—imagine them locking in those peaks. Whisk or beat on medium until foamy—watch it bubble, ready to rise high!
- Sweeten the Whites: Gradually add 1¼ cups granulated sugar—2 tbsp at a time—while beating on high. Picture that glossy shine—keep going until soft peaks form, about 3-4 minutes. Imagine that sweet, fluffy base—feel the thrill as it thickens in your hands!
- Fold in the Flour: Sprinkle half the sifted cake flour over the egg whites—fold gently with a spatula, cutting through and lifting. Picture that light texture staying perfect—add the rest and fold until just mixed, no streaks left. Imagine that airy batter—fold with love, keeping it fluffy!
- Bake the Cake: Spoon the batter into your tube pan—spread it evenly with your spatula. Picture it rising tall and golden—smooth the top lightly, then bake at 350°F for 35-40 minutes. Imagine that fluffy bake—test with a skewer; it should come out clean, grinning at your success!
- Cool Upside Down: Pull the pan out—immediately invert it onto a bottle or cooling rack. Let it hang for 1 hour—imagine it setting perfectly, staying light and tall. Picture that smooth texture locking in—once cool, run a knife around the edges and pop it out, ready for filling!
- Make the Lemon Curd: In a saucepan, whisk 3 egg yolks, ½ cup fresh lemon juice, and ½ cup sugar—picture that zesty mix coming together. Cook over low heat, stirring constantly, until it thickens (about 10 minutes)—imagine that creamy curd forming. Remove from heat, stir in 2 tbsp butter—watch it melt into tangy bliss—then cool and chill for 1 hour!
- Fill the Cake: Slice the cooled cake horizontally into two layers—use a serrated knife for clean cuts. Picture that fluffy reveal—spread the chilled lemon curd evenly over the bottom layer, then top with the second layer. Imagine that tart filling peeking out—press gently, feeling proud of this zesty creation!
- Serve Your Tangy Treat: Slice that gorgeous cake—admire those airy layers and lemony center! Serve it up plain or with a dusting of sugar—pair with a healthy dinner or an amaretto sour vibe. Dig in, relishing every fluffy, tart bite with a big, happy grin, feeling that light joy lift your spirits!
Notes
- Room temp whites—cold eggs won’t whip high; plan ahead for fluff!
- Low heat curd—high heat scrambles eggs; stir patiently for smoothness!
- Cool inverted—skipping this flattens the cake; hang it for the best rise!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 207Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 67mgSodium 101mgCarbohydrates 39gFiber 0gSugar 30gProtein 5g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Egg whites (cake) form the base—1 cup (about 8-10 large eggs, 24g protein, 135 kcal) whip into fluffy volume. Granulated sugar (cake) sweetens—1¼ cups (300g carbs, 1200 kcal) adds structure. Cake flour keeps it light—1 cup (120g carbs, 400 kcal) fine and airy. Cream of tartar stabilizes—½ tsp (negligible macros) ensures peaks. Salt enhances—¼ tsp (negligible macros) balances sweetness. Egg yolks (curd) enrich—3 large (3g carbs, 12g fat, 165 kcal) create creamy texture. Lemon juice (curd) adds zest—½ cup fresh (6g carbs, 20 kcal) bright and tart. Sugar (curd) balances—½ cup (100g carbs, 400 kcal) softens tartness. Butter (curd) smooths—2 tbsp (20g fat, 200 kcal) adds richness.
Variations and Substitutions
Add almond extract to cake—1 tsp (negligible macros), for an amaretto sour nod. Use superfine sugar (cake) instead of granulated—1¼ cups (300g carbs), dissolves faster. Sub cake flour with all-purpose flour plus cornstarch—¾ cup flour + ¼ cup cornstarch (120g carbs), mimics lightness. Swap lemon curd with lime or orange curd—½ cup juice (6g carbs or 8g carbs), different citrus twist. Replace butter (curd) with coconut oil—2 tbsp (20g fat), dairy-free richness. Reduce sugar (curd)—⅓ cup (67g carbs), for tarter filling. Top with whipped cream—½ cup (20g fat), for extra fluff.
Storage Options
Store cake at room temperature in an airtight container—keeps fresh for 2-3 days; avoid plastic wrap, it traps moisture. Store lemon curd in the fridge—up to 1 week in a sealed jar; stir before using. Freeze unfilled cake for 3 months—wrap tightly in plastic, then foil; thaw at room temp for 2 hours.
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