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Angel Food Cake with Lemon Ganache

Lemon Ganache Topped Angel Food Cake That Dances on Your Tongue

This Angel Food Cake with Lemon Ganache is a light and refreshing dessert perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 3 hours
Total Time 4 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 181
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Granulated Sugar Consider using a sugar substitute for a lower-calorie version.
  • 1 cup Cake Flour Regular all-purpose flour can be substituted but may affect fluffiness.
  • 1/4 teaspoon Fine Sea Salt Avoid using table salt as it can be too strong.
  • 12 large Egg Whites Ensure they are at room temperature.
  • 1/4 cup Warm Water Use room temperature water if warm is not available.
  • 1 teaspoon Cream of Tartar Can be substituted with lemon juice or white vinegar if needed.
  • 1 teaspoon Lemon Extract Can be swapped for vanilla extract for a different flavor profile.
For the Lemon Ganache
  • 4 oz White Chocolate Baking Bar Milk or dark chocolate can be used for a different taste.
  • 1/2 cup Heavy Cream Light cream is a lower fat option but may affect texture.
  • 1 tablespoon Lemon Zest Substitute fresh lemons with bottled lemon juice cautiously.
  • 2 tablespoons Lemon Juice Substitute fresh lemons with bottled lemon juice cautiously.
For the Garnish
  • Fresh Berries Any seasonal berries work well.
  • Mint Sprigs Optional for enhancing presentation.

Equipment

  • Two-piece tube pan
  • Electric Mixer
  • Food Processor
  • Saucepan

Method
 

Baking Instructions
  1. Preheat the oven to 350°F (175°C). Gather your ingredients and a two-piece ungreased tube pan.
  2. Pulse half of the sugar in a food processor until fine, set aside. Combine remaining sugar with cake flour and sea salt in another bowl, mixing well.
  3. In a large bowl, whip room temperature egg whites and warm water until foamy. Add the cream of tartar.
  4. Continue beating while gradually adding the reserved powdered sugar until medium peaks form.
  5. Gently fold in the dry mixture to the whipped egg whites, ensuring not to deflate the meringue.
  6. Transfer the batter to the ungreased tube pan, smoothing the surface. Bake for 35 minutes, checking for doneness.
  7. Cool the cake upside down for 2-3 hours to maintain its height.
  8. Prepare the lemon ganache by melting white chocolate and heavy cream over low heat, then whisk in lemon zest and juice.
  9. Once cooled, drizzle the lemon ganache over the cake and garnish with fresh berries and mint sprigs.

Nutrition

Serving: 1sliceCalories: 181kcalCarbohydrates: 36gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 45mgPotassium: 70mgSugar: 27gVitamin C: 2mgCalcium: 2mgIron: 3mg

Notes

Store uneaten cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

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