The lemon angel cake is a super soft cake and also light because it contains no fat, being made of egg whites and sugar. Perfect to prepare when you need to use up a lot of egg whites! An easy, quick, and above all delicious recipe!
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 201.91 (Kcal)
- Carbohydrates 43.79 (g) of which sugars 27.11 (g)
- Proteins 8.76 (g)
- Fat 0.16 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.57 (g)
- Sodium 194.79 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
LEMON ANGEL CAKE INGREDIENTS
- 17.5 oz egg whites
- 1.6 cups all-purpose flour
- 1.1 cups sugar
- 1.7 tbsp lemon juice
- 1 lemon zest
- 1 packet cream of tartar
- 1 pinch salt
Tools
- 1 Mold
- 1 Mixer
LEMON ANGEL CAKE PREPARATION
Beat the egg whites at room temperature with a few drops of lemon until they become white and frothy.
Add the cream of tartar and lemon zest while continuing to beat.
Gradually add the sugar to achieve a stiff mixture.
It’s time to add, while continuing to beat, the lemon juice and then the salt.
With a spatula, incorporate the well-sifted flour a little at a time, mixing gently from the bottom up to avoid deflating the egg whites.
Pour the mixture into the classic chiffon cake mold, WITHOUT BUTTERING OR FLOURING. Bake at 356°F for about 30 – 35 minutes.
Remove from the oven and invert the mold, when the cake has cooled you can remove it from the mold. Prepare the glaze: grate the zest of one lemon and squeeze to get 30 grams of juice. In a bowl, pour the lemon juice, add the grated zest and 3/4 cup of powdered sugar. Mix well with a teaspoon until you get a creamy consistency.
Decorate the angel cake by spreading the glaze on top.
Adriana’s Advice
You can also enjoy it plain without glaze, just with a sprinkle of powdered sugar.
