Lemon Angel Food Cake
Inspired by techniques from America's Test Kitchen, NYT Cooking and King Arthur Baking.
This follows the classic angel food cake method, tin and bake, with lemon zest and juice whisked into the finished meringue and a little less vanilla. Light as air, fat-free in the sponge and served with fresh berries.
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Method
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EU nutrition claims
- Low fat: 0.7 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0 g saturated fat per 100 g, 0% of energy (limits ≤ 1.5 g and ≤ 10%)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 46 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
25 g per serving
50 % of the 50 g daily maximum · 100 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 25 cm two-piece tube (angel food) tin, ungreased and unlined
- fine grater
- fine sieve
- stand mixer or electric hand whisk
- large spatula
- wire rack or glass bottle for cooling upside down
- serrated knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 163 kcal |
| Protein | 4.7 g |
| Carbohydrate | 36 g |
| of which sugars | 26.2 g |
| of which free sugars | 25 g |
| Fat | 0.3 g |
| of which saturates | 0 g |
| Fibre | 1.6 g |
| Salt | 0.26 g |
Protein per 100 kcal
2.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
