Angel Food Cake (Sheet Cake) - a fun way to serve a traditional dessert. Topped with a sensational lemon glaze that takes this cake to heavenly heights. Simply Sated
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Angel Food Cake (Sheet Cake)

Angel Food Cake in sheet cake form topped with Lemon-Cream Cheese Frosting - Original recipe by Southern Living: http://www.myrecipes.com/recipe/heavenly-angel-food-cake.
Course Cake, Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 -20
Author Susie Gall

Ingredients

  • For the Cake:
  • 2 1/2 cups sugar
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 1/2 cups egg whites 12-16 (use fresh egg whites only)
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • ------------------------------
  • For the Lemon-Cream Cheese Frosting:
  • 1 1/2 8-oz. packages cream cheese, softened
  • 1/4 cup butter softened
  • 1/4 cup fresh lemon juice
  • 1 16-oz. package powdered sugar
  • 2 teaspoons lemon zest
  • ----------------------------
  • For the Holly Cupcake Decorations:
  • http://www.simplysated.com/holly-cupcake-decorations/

Instructions

  1. For the Cake:
  2. Preheat oven to 375F. Position the oven rack 1/3 from the bottom of the oven.
  3. Line a 13 x 9-inch pan with aluminum foil – allowing 2” overlap over the sides of the pan. Do NOT grease the pan or the foil.
  4. Sift together sugar, flour & salt. Set aside.
  5. With an electric mixer, beat egg white & cream of tartar on high until stiff peaks form.
  6. Slowly, fold in the sugar/flour mixture, 1/3 cup at a time. Do not overmix – fold only until just blended after each addition.
  7. Carefully, fold in vanilla and lemon juice.
  8. Gently spoon batter into prepared pan. Note – batter will reach to the top or almost to the top of the pan.
  9. Place the pan in the preheated 375F oven.
  10. Bake 30-35 minutes or until a toothpick inserted in the middle comes out clean.
  11. Remove the cake from the oven and turn over and onto a very lightly floured (clean) cloth or onto a wire cooling rack that has been sprayed with cooking oil.
  12. Let the cake cool with the pan in place until completely cooled – approximately 1 hour.
  13. Once cake has cooled, remove the pan and peel off the foil.
  14. Spread Lemon-Cream Cheese Frosting over the entire cake or cut the cake into pieces then frost.
  15. Garnish with Holly Cupcake Decorations.
  16. *See Notes for baking in other pans.
  17. -----------------------------
  18. For the Lemon-Cream Cheese Frosting:
  19. Using a stand-mixer, beat cream cheese & butter at medium speed until creamy and light.
  20. Add lemon juice and beat just until blended.
  21. Gradually add powdered sugar on low speed just until blended then stir in lemon zest.

Recipe Notes

This cake can be baked in an ungreased angel food cake pan - 30-35 minutes.
or...
in 3 ungreased 9-inch round pans - 15-18 minutes or until a toothpick inserted in the middle comes out clean.