Lemon Angel Food Cake with Strawberries

Whipped up from a dozen egg whites — but no yolks — this lofty dessert delight is confected with no shortening at all. The vividly colorful fruit sauce makes the cake worthy of a festive occasion.

[quicklook-recipe prep_time=”20 min” cook_time=”50 min” serves=”12″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 bag (20 ounces) frozen strawberries, thawed
  • 1/2 cup orange juice
  • 12 large egg whites, at room temperature
  • 1 1/4 teaspoons cream of tartar
  • 1/2 teaspoon salt

[/ingredients-left]
[ingredients-right]

  • 1 1/4 cups sugar
  • 3 tablespoons grated lemon zest
  • 1 teaspoon vanilla
  • 1 cup flour

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”1 hour, 10 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Combine strawberries and orange juice in large bowl. Refrigerate.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]Preheat oven to 325°F. Beat egg whites, cream of tartar, and salt in large bowl with electric mixer until foamy. Gradually beat in sugar, 2 tablespoons at a time, until thick, soft peaks form. Beat in lemon zest and vanilla.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]Gently fold flour into egg-white mixture, 1/4 cup at a time, until incorporated. Spoon into ungreased 10-inch angel food or tube pan. Bake until top springs back when lightly pressed, about 50 minutes.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]Invert cake pan to cool. If pan does not have legs, hang pan over the neck of a bottle. Cool cake completely. Run metal spatula around edges and center of pan, then invert onto cake platter. Serve with strawberries and their juice.[/step-item][/step-list-wrapper]
[nutrition-info calories=”159″ calories_fat=”” fat=”0g” sat_fat=”0g” choles=”0mg” sodium=”152mg” carbs=”35g” sugars=”” protein=”5g” fiber=”1g”]

[/nutrition-info]

Originally Published in Reader's Digest

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