{"id":34766,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/lemon-meringue-angel-cake\/"},"modified":"2022-01-19T08:14:35","modified_gmt":"2022-01-19T14:14:35","slug":"lemon-meringue-angel-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/lemon-meringue-angel-cake\/","title":{"rendered":"Lemon Meringue Angel Cake"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve been told that this dessert tastes exactly like a lemon meringue pie and that it&#8217;s the best angel food cake anyone could ask for. I&#8217;m not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. \u2014Sharon Kurtz, Emmaus, Pennsylvania<\/p>\n","protected":false},"author":7061,"featured_media":1425778,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305749,303976,303971,304158,305744,304423,304328,304993,304288,305487,304430,307033,304515,303966,304988,304408,304368,306848,305784,305020,304268,304558,324623,304150,304353],"categories-v2":[311390,308508,308500,310461,309438,311389,308821,308988,308319,308984,308481,308940,259620,310796,308830,310079,308880,308495,308935,308813,308745,309603,311426,308960,259483,308910,309177,309434,309005],"coauthors":[305],"recommended_recipes":[{"post_title":"Lemon Pudding Cake","post_link":"\/recipes\/lemon-pudding-cake\/","post_image":"\/wp-content\/uploads\/2025\/01\/Lemon-Pudding-Cake_EXPS_TOHD24_6435_SarahTramonte_4.jpg"},{"post_title":"Lemon Olive Oil 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Cake","datePublished":"2018-01-01","dateModified":"2022-01-19","prepTime":"PT40M","cookTime":"PT50M","totalTime":"PT01H30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Lemon-Meringue-Angel-Cake_EXPS_HRBZ17_23635_B09_06_6b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. &mdash;Sharon Kurtz, Emmaus, Pennsylvania","recipeIngredient":["12 large egg whites, room temperature","1-1\/2 cups sugar, divided","1 cup cake flour","2 teaspoons cream of tartar","1-1\/2 teaspoons vanilla extract","1\/4 teaspoon salt","1 jar (10 ounces) lemon curd","MERINGUE TOPPING:","4 large egg whites, room temperature","3\/4 teaspoon cream of tartar","1\/2 cup sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Place 12 egg whites in a large bowl. Sift 1\/2 cup sugar and the flour together twice; set aside."},{"@type":"HowToStep","text":"Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until foamy. Gradually beat in remaining 1 cup sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1\/2 cup at a time."},{"@type":"HowToStep","text":"Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 350\u00b0 until golden brown and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour."},{"@type":"HowToStep","text":"Run a knife around side and center tube of pan. Remove cake; split into 2 horizontal layers. Place cake bottom on a parchment-lined baking sheet. Spread with lemon curd; replace cake top."},{"@type":"HowToStep","text":"For meringue, in a small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and side of cake."},{"@type":"HowToStep","text":"Bake at 350\u00b0 until golden brown, 15-18 minutes. Transfer to a serving plate. Refrigerate leftovers."}],"recipeYield":"14 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 238 calories","fatContent":"1g fat (1g saturated fat)","cholesterolContent":"15mg cholesterol","sodiumContent":"121mg sodium","carbohydrateContent":"51g carbohydrate (41g sugars","fiberContent":"0 fiber)","proteinContent":"5g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.7380953,"reviewCount":42,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nancy076"},"reviewBody":"I chose this recipe for a guest who is lactose intolerant.  I made my own tasty lemon curd using olive oil for the fat instead of butter.  Once assembled, I had an impressive looking cake that my guest enjoyed.  Unfortunately my family and I were not impressed with its overall flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBug"},"reviewBody":"I made this for Easter.  It was a huge hit!  I followed the recipe and it turned out perfect!  The flavors, tart and sweet, made for a delicious cake.  It even traveled well!  I will definitely make this again :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldTrumpet"},"reviewBody":"I used a store bought cake, split it into 2 layers and added the Lemon Curd. After frosting it with the meringue I baked it until the peaks were nice and golden. The cake looked like it had taken all day to do, when in fact, it took under an hour to finish. The taste is delicious. If you like lemon meringue pie, you will like this cake. I will definitely be making it again. The only problem I had was finding the Lemon Curd. Had to go to 3 stores before finding it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePlane"},"reviewBody":"My family said that this is the best cake I have ever made.  If you haven't tried it yet, I'd strongly advise you to!  Diana","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-05-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeFlask"},"reviewBody":"There's just two of us at home, and sometimes I like to make a dessert that isn't too big.  I shortened the time to make this recipe by using a store bought angelfood loaf, just big enough for 6 slices, and made the meringue, using one less egg white. The finished product was out of this world, and it took no time at all to whip up the meringue and spread it over the loaf and bake for 15 minutes. Can't get much easier and faster than that!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBullhorn"},"reviewBody":"I used the store bought cake and sliced it in half to add the filling. Baked for 18 minutes. It worked perfectly!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-05-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleElephant"},"reviewBody":"All I can say is YUMMY!!!! This was so good. But you have to let the cake cook completely before and after you apply the meringue frosting or you'll have problems with the meringue falling off the cake.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-05-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPlane"},"reviewBody":"Served this to a group of woman who raved about it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBike"},"reviewBody":"When I was putting the meringue on this cake, I spread it all over the outside including the middle(where the circular hole is not where the filling is). When I baked the meringue it did not get brown in that area. Did anyone else do that too? If you do not put meringue there, doesn't dry out in that area? Other than that everyone liked it. I think next time I will use lemon cooked pudding. I think it will be less money and same results.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveSushi"},"reviewBody":"I cheated and used a bought Angel Food Cake. The Lemon Curd is superior to Lemon used in Pies.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBus"},"reviewBody":"I really liked this cake. I did cut corners and just picked up a store bought angel food cake.  Its a bit heavy. I will be making my own next time. I also make my own lemon crud. Didn't take long. Couldn't find any in the store","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveSword"},"reviewBody":"Found the lemon curd very rich. Would try lemon pie filling the next time.  Used angel food cake from the grocery store","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-03-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeButterfly"},"reviewBody":"I'd like to add this recipe to my recipe box...but can't seem to ???","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCoathanger"},"reviewBody":"I really love this cake! It's delicious! And the taste is super, with the lemoncurd and meringue! A real birthday cake for my family who can't eat Chocolate! This one's even better than a Chocolate cake! Thanks for sharing!   :-)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeSushi"},"reviewBody":"manateedolphin-You could use a mix, follow the directions on back and back it in a loaf pan.  Easy to slice in half.  Prop up to cool.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-04-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanProcessor"},"reviewBody":"I loved this! For all of us who don't have a oven-safe flat dish, I used a parchment covered sideless cookie sheet to brown the meringue, then slid it onto a serving dish.Maybe next time, instead of vanilla, I'll use lemon extract. Yummmm.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBulb"},"reviewBody":"u","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-04-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanChilli"},"reviewBody":"My guests loved it.  They all had seconds.  Very light, and a it looked so pretty.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueLeaf"},"reviewBody":"Loved this recipe!  I will definitely make again.  I couldn't find the lemon curd so I used canned lemon pie filling and it was great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBlowdryer"},"reviewBody":"Made this for a family gathering.  It was easy to make (I used a box angel food cake) and looked pretty.  It also tasted good.  However, it was such a mess to serve that I'll not make it again.  Even with a serrated bread knife, the cake was too rubbery (feeling, not tasting) to cut and the meringue broke off when the knife cut through it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"23635","romance_copy_dek":"I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. 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