Lemon Layered Angel Food Cake

layered cake with strawberries on top and filling

Lemon Layered Angel Food Cake

A classic, homemade angel food cake that is cut and layered with a deliciously light, sweet, and zesty lemon curd filling and stuffed with strawberries to make a summer-y dessert!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 35

Total Time 1

Servings slices

Calories 312kcal

Author Sam Merritt

Ingredients

Angel Food Cake

1 ¼ cup powdered sugar
¾ cup + 2 Tbsp all-purpose flour
1 ½ cups egg whites at room temperature 10-12 egg whites
1 ½ tsp cream of tartar
1 ½ tsp vanilla extract
¼ teaspoon almond extract
¼ tsp salt
1 cup sugar granulated

Filling

1 pint strawberries
8 oz cream cheese softened
¼ cup lemon curd homemade or store-bought
1 cup +1/4powdered sugar divided
1 ½ cup heavy cream
½ tsp vanilla

Instructions

Angel Food Cake

Preheat oven to 375F degrees.
In a medium sized bowl, combine powdered sugar and flour and set aside.
1 ¼ cup powdered sugar, ¾ cup + 2 Tbsp all-purpose flour
In KitchenAid mixer, combine egg whites, cream of tartar, vanilla and almond extracts and salt. Mix well.
1 ½ cups egg whites at room temperature, 1 ½ tsp cream of tartar, 1 ½ tsp vanilla extract, ¼ teaspoon almond extract, ¼ tsp salt
With mixer on high, beat in sugar, about 1 Tablespoon at a time, adding more only once the previous tablespoon has been dissolved (As you add the sugar, you should be able to hear the faint sound of the granules scraping against the metal bowl. Once you no longer hear this, the sugar has been dissolved). Do NOT scrape the sides of the bowl as you are doing this, just keep beating.
1 cup sugar
Beat until stiff peaks form (stiff peaks exist when you can dip a knife or spatula into the mixture and the peaks that form when you remove the utensil hold their shape firmly without the point of the peak folding or receding back into the mixture)
Using a rubber spatula, gently fold in sugar/flour mix, about ½ cup at a time. Do not over-mix; fold only until the flour mixture is combined with the egg whites mixture.
Pour mixture into an ungreased 10 inch tube pan and use a knife or spatula to cut through the batter to break through any air bubbles that may exist.
Bake the cake for 35 minutes or until the top of the cake springs back when lightly touched. Any cracks on the surface should look dry.
Immediately upon removing from oven, invert the cake onto a bottle or funnel and allow it to cool completely
Once cake has cooled, place right-side-up and run a knife inside the rim of the cake pan. Invert cake onto serving platter. Carefully, using a sharp serrated knife, cut the cake crosswise into thirds.

Strawberry Lemon Filling

Reserve 9-10 whole strawberries for top of cake. With the rest, remove tops and slice. Set aside.
1 pint strawberries
In KitchenAid, cream together cream cheese and lemon curd on medium speed until combined.
8 oz cream cheese, ¼ cup lemon curd
Gradually stir in 1 cup powdered sugar on low speed, pausing to scrape down sides of bowl
1 cup +1/4powdered sugar
In separate bowl, combine heavy cream, ¼ cup powdered sugar, and vanilla. Beat by hand or with handheld electric mixer on high speed until stiff peaks form.
1 ½ cup heavy cream, ½ tsp vanilla
Stir whipped cream mixture into lemon/cream cheese mixture until just combined (be sure to scrape down sides of bowl)
Spread lemon mixture between layers and on top of angel food cake. For the bottom two layers, top with strawberry slices and use whole strawberries on top of cake.
Slice using sharp serrated knife and serve.

Notes

Gluten-free note

I have not tried it myself, but others have successfully made this recipe with Cup4Cup gluten-free flour.

Nutrition