Lemon Angel Food Supreme Recipe

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Lemon Angel Food Supreme Recipe
Lemon Angel Food Supreme Recipe photo by Taste of Home
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Lemon Angel Food Supreme Recipe

Read Reviews
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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
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min. + cooling

Ingredients

  • 1 cup cake flour
  • 1-1/2 cups plus 2 tablespoons sugar, divided
  • 1-1/2 cups egg whites (about 10 eggs)
  • 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 or margarine, melted
  • 1 tablespoon grated lemon peel
  • 1/2 cup whipping cream, whipped

Directions

Combine cake flour and 3/4 cup plus 2 tablespoons sugar; set aside. In a mixing bowl, beat egg whites, cream of tartar, extracts and salt until foamy. Add the remaining sugar, 2 tablespoons at a time, beating until stiff peaks form. Gently fold in flour mixture, about a fourth at a time. Pour into an ungreased 10-in. tube pan. Using a meal spatula or knife, cut through batter to remove air pockets. Bake at 375° for 30-35 minutes or until top is golden brown and cracks feel dry. Immediately invert pan; cool completely. Loosen sides of cake from pan with a knife and remove. For sauce, beat eggs and sugar in a double boiler. Stir in the lemon juice, butter and lemon peel. Cook over simmering water until mixture thickens and reaches 160°, about 15 minutes; chill. Fold in whipped cream. Serve with cake. Store sauce in the refrigerator. Yield: 12 servings.
Originally published as Lemon Angel Food Supreme in Quick Cooking March/April 1998, p51

Nutritional Facts

1 slice: 318 calories, 9g fat (5g saturated fat), 77mg cholesterol, 158mg sodium, 55g carbohydrate (44g sugars, 0 fiber), 6g protein.

  • 1 cup cake flour
  • 1-1/2 cups plus 2 tablespoons sugar, divided
  • 1-1/2 cups egg whites (about 10 eggs)
  • 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 or margarine, melted
  • 1 tablespoon grated lemon peel
  • 1/2 cup whipping cream, whipped
  1. Combine cake flour and 3/4 cup plus 2 tablespoons sugar; set aside. In a mixing bowl, beat egg whites, cream of tartar, extracts and salt until foamy. Add the remaining sugar, 2 tablespoons at a time, beating until stiff peaks form. Gently fold in flour mixture, about a fourth at a time. Pour into an ungreased 10-in. tube pan. Using a meal spatula or knife, cut through batter to remove air pockets. Bake at 375° for 30-35 minutes or until top is golden brown and cracks feel dry. Immediately invert pan; cool completely. Loosen sides of cake from pan with a knife and remove. For sauce, beat eggs and sugar in a double boiler. Stir in the lemon juice, butter and lemon peel. Cook over simmering water until mixture thickens and reaches 160°, about 15 minutes; chill. Fold in whipped cream. Serve with cake. Store sauce in the refrigerator. Yield: 12 servings.
Originally published as Lemon Angel Food Supreme in Quick Cooking March/April 1998, p51

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Reviews forLemon Angel Food Supreme

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MY REVIEW
thecreativebaker User ID: 7200207 52033
Reviewed Feb. 24, 2014

"I am a volunteer TOH field editor and have made this many times!!! It is so light and refreshing!!! Sometimes I serve it with some sliced raspberries or strawberries and then top it with the lemon sauce! So delicious-definitely 5 star worthy!!"

MY REVIEW
djzgirl User ID: 3692651 22734
Reviewed Jan. 28, 2013

"WOW! Delicious!! Will definitely make again. Thinking it would be really good as a base for strawberry shortcake! :)"

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