Angel Food Cake with Lemon Sauce

from ButterYum
makes 12-16 servings



  • 1 1/2 cups egg whites, room temperature (about 12)

  • 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

  • 1/4 teaspoon salt

Lemon Cream Sauce:

  • 3 whole eggs

  • 1 cup sugar

  • 1/2 cup lemon juice (or 1/4 teaspoon lemon oil)

  • 1/4 cup butter, melted

  • 1/2 cup heavy whipping cream, whipped


To make the cake:

  1. Preheat oven to 375F, and place rack in lowest position.

  2. Sift together the cake flour and 3/4 cup plus 2 tablespoons sugar; set aside. 

  3. In a large mixing bowl, beat egg whites, cream of tartar, vanilla extract, and salt on medium speed until soft peaks form. 

  4. Gradually add remaining sugar, beating on high until stiff peaks form.  Gradually fold in the flour mixture.

  5. Gently spoon batter into an ungreased 10-inch tube pan. 

  6. Cut through the batter with a knife to remove air pockets. 

  7. Bake on the lowest rack for 30-34 minute or until the top springs back when lightly touched (top will crack and feel dry).

  8. Immediately invert baking pan over the neck of a tall bottle; cool completely upside down.

  9. Run a knife around the sides and center of the tube pan.

  10. Invert cake onto a serving plate.

To make the sauce:

  1. Beat eggs and sugar together in a heavy-bottomed sauce pan over low heat. 

  2. Stir in the lemon juice and butter. 

  3. Cook until the mixture thickens and reaches 160F, about 15 minutes; chill completely. 

  4. When chilled, fold in the whipped cream. 

  5. Add a drop or two of yellow food coloring if desired. 

Note:  Store sauce in the refrigerator.  Store cake in an airtight container at room temperature.

Adapted from Taste of Home