Lemon Angel Food Cake Filled With Lemon Curd and Fresh Raspberry Recipe

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Lemon Angel Food Cake Filled With Lemon Curd and Fresh Raspberry
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  1. Preheat the oven to 375 degrees.
  2. Place an oven rack in the center of the oven.
  3. Have ready an ungreased 10- inch tube pan.
  4. Sift the flour and the confectioners' sugar together into a medium bowl.
  5. Beat the egg whites with an electric mixer on medium speed in a large bowl until foamy.
  6. Increase the speed to medium-high, add the cream of tartar and salt, and beat just until the egg whites form soft peaks.
  7. Add the granulated sugar, about 1 tablespoon at a time, beating well after each addition, and beat just until the whites form stiff, glossy peaks.
  8. Add the vanilla and lemon oil and beat until well combined Sift one-fourth of the flour mixture over the egg whites and fold in with a whisk or a rubber spatula.
  9. Continue gently folding, one quarter at a time, until all the flour mixture has been added, being careful not to over mix.
  10. Transfer the batter to the pan.
  11. Run a table knife through the batter to remove any large air pockets, and smooth the top.
  12. Bake for 35 to 40 minutes, until the top is golden brown and the cake pulls away from the side of the pan.
  13. Turn the pan upside down, and balance it on its elongated neck or pan legs (if it if has them), or hang the tube upside down from the neck of a tall wine bottle.
  14. Let cool to room temperature.
  15. Turn the pan right side up.
  16. Run a knife around the edge of the cake and between the cake and the tube.
  17. Top the cake with a flat plate, invert it, give a sharp downward rap to the pan to dislodge the cake and lift off the pan.
  18. If the pan bottom is removable, slide a knife between the pan bottom and the cake to release it.
  19. Stir the lemon glaze ingredients together in a small bowl.
  20. Let stand for 10 minutes before using.
  21. Cut cake in half.
  22. Once completely cooled fill with lemon curd (SEE my recipe posted).
  23. Top Curd with Raspberries.
  24. Put top half of cake on raspberries then top with Glaze.
  25. Pouring over the cake and let stand for at least 10 outside minutes, or until the glaze is set.
  26. Use a sharp serrated knife to cut the cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 322.18 Kcal (1349 kJ)
Calories from fat 4.04 Kcal
% Daily Value*
Total Fat 0.45g 1%
Sodium 147.15mg 6%
Potassium 259.22mg 6%
Total Carbs 74.98g 25%
Sugars 58.37g 233%
Dietary Fiber 3.41g 14%
Protein 6.81g 14%
Vitamin C 26.2mg 44%
Iron 1.6mg 9%
Calcium 21.6mg 2%
Amount Per 100 g
Calories 173.97 Kcal (728 kJ)
Calories from fat 2.18 Kcal
% Daily Value*
Total Fat 0.24g 1%
Sodium 79.45mg 6%
Potassium 139.97mg 6%
Total Carbs 40.49g 25%
Sugars 31.52g 233%
Dietary Fiber 1.84g 14%
Protein 3.68g 14%
Vitamin C 14.1mg 44%
Iron 0.9mg 9%
Calcium 11.7mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.8
  • 9

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Sugar

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