Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C) and lightly grease your tube pan or angel food cake pan.
- Place egg whites and cream of tartar in a clean bowl and beat until soft, billowy peaks form.
- Gradually add half of the sugar while beating on high until the meringue is firm and glossy.
- In another bowl, mix egg yolks with the remaining sugar until thick and pale.
- Gently fold the yolk mixture into the meringue until just combined, being careful not to deflate it.
- Transfer the batter to the prepared pan, smoothing the top, and bake for 30-35 minutes until golden brown.
- Let the cake cool completely in the pan on a wire rack before inverting onto a serving plate.
- Serve with your favorite lemon filling, a dollop of whipped cream, or just a sprinkle of zest.
Nutrition
Calories: 120kcalCarbohydrates: 26gProtein: 4gCholesterol: 50mgSodium: 60mgPotassium: 55mgSugar: 20gVitamin A: 2IUVitamin C: 2mgCalcium: 2mgIron: 2mg
Notes
Measure your sugar carefully; the right amount is crucial for a successful meringue. For variations, try adding different citrus zests or toppings like a lemon glaze or fresh berries. This cake is best enjoyed fresh but can be stored at room temperature for up to two days or frozen for up to a month. Always ensure it’s completely cooled before storing.
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