The recipe: Lemon Angel Food Cake

Luscious lemon curd, whipped cream and fresh strawberries

8 servings

Average 80 Minutes



for this recipe Lemon Angel Food Cake

Angel Food Cake:

1 cup all-purpose flour
1 ½ cup granulated sugar , divided
10 eggs whites
3 tsp lemon juice
1 tsp vanilla extract
¼ tsp salt

Lemon Filling:

1 pouch Shirriff Lemon Pie Filling
2 eggs yolks
⅓ cup cold water
2 cup boiling water
1 tbsp butter


1 cup whipping cream
1 pouch Dr. Oetker Whip it
1 ½ cup strawberries , sliced




Preheat oven to 350°F/175°C.


In small bowl, sift flour with 1/2 cup of the sugar.


In large bowl, beat egg whites until foamy; beat in lemon juice, vanilla and salt until soft peaks form. Beat in remaining sugar, 1 tbsp. at a time, until stiff glossy peaks form. Sift flour mixture over top and fold in using a spatula. Scrape into ungreased 10-inch (4 L) tube pan. Run spatula through batter to remove any large air bubbles.


Bake 35-45 minutes. Invert pan on a bottle or wire rack until completely cooled. Remove from pan.


Meanwhile, whip cream and Whip it into just stiff peaks and refrigerate. Prepare Lemon Pie Filling as instructed on package.


Slice cake in half horizontally. Remove the top half of the cake and spoon Lemon Filling over the top of the bottom half. Replace the top half of the cake. Finish with whipped cream and strawberries and serve.