Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Angel Food Cake With Lemon Icing

 
One serving costs about $0.19

$0.19 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

26 mother's day,dairy-free,dairy free antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:9%

Spoonacular Score: 9%

 

Angel Food Cake With Lemon Icing might be just the dessert you are searching for. Watching your figure? This dairy free recipe has 89 calories, 2g of protein, and 0g of fat per serving. For 18 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. It will be a hit at your Mother's Day event. Head to the store and pick up sugar, confectioners sugar, egg whites, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 9%. This score is improvable. Try Angel Food Cake With Lemon Meringue Icing, Chocolate Angel Food Cake with Coffee Icing, and Angel Food Cake With Heath Bar Whipped Cream Icing for similar recipes.

Ingredients

Servings:
4.06 oz
4.06 oz cake flour
cake flour
1 cup
1 cup confectioners sugar
confectioners sugar
9 large
9 large egg whites
egg whites
1 tsp
1 tsp lemon extract
lemon extract
0.5 tsps
0.5 tsps lemon juice
lemon juice
3 Tbsps
3 Tbsps fresh lemon juice
fresh lemon juice
1 Tbsp
1 Tbsp lemon zest
lemon zest
0.25 tsps
0.25 tsps salt
salt
11.64 oz
11.64 oz sugar
sugar
1 tsp
1 tsp vanilla extract
vanilla extract
4.06 oz cake flour
4.06 oz
cake flour
1 cup confectioners sugar
1 cup
confectioners sugar
9 large egg whites
9 large
egg whites
1 tsp lemon extract
1 tsp
lemon extract
0.5 tsps lemon juice
0.5 tsps
lemon juice
3 Tbsps fresh lemon juice
3 Tbsps
fresh lemon juice
1 Tbsp lemon zest
1 Tbsp
lemon zest
0.25 tsps salt
0.25 tsps
salt
11.64 oz sugar
11.64 oz
sugar
1 tsp vanilla extract
1 tsp
vanilla extract

Equipment

oven
oven
spatula
spatula
funnel
funnel
whisk
whisk
bowl
bowl
frying pan
frying pan
oven
oven
spatula
spatula
funnel
funnel
whisk
whisk
bowl
bowl
frying pan
frying pan


Instructions

  1. Preheat oven to 160C/325F. Beat egg whites until frothy, add salt, lemon juice and extracts. Add sugar a little at a time; continue beating until whites are glossy and stiff.
  2. Using the rubber spatula, gradually fold in the flour, 1/3 at a time, until flour is incorporated. Be sure that you use a true folding motion, gently turning the spatula from the bottom of the bowl to the top, folding in air with each stroke as opposed to beating or stirring.
  3. Pour batter into an ungreased, 26cm tube pan. Bake one hour or until top is golden brown. As soon as the cake is done, turn the tin upside down and suspendd its funnel over the neck of a bottle. Let cook, about 1 hour.
  4. While cake is cooling prepare the icing. In a small bowl, whisk together confectioners sugar, lemon juice and lemon zest. Let stand ten minutes before glazing the cake as it thickens a little.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.19
Ingredient
115 grams cake flour
1 cup confectioners sugar
9 larges egg whites
1 teaspoon lemon extract
½ teaspoons lemon juice
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
330 grams sugar
1 teaspoon vanilla extract
Price
$0.45
$0.39
$1.80
$0.64
$0.02
$0.31
$0.50
$0.45
$0.30
$4.85

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Cooking Tips

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
89k Calories
1g Protein
0.1g Total Fat
20g Carbs
0% Health Score
Limit These
Calories
89k
5%

Fat
0.1g
0%

  Saturated Fat
0.01g
0%

Carbohydrates
20g
7%

  Sugar
17g
19%

Cholesterol
0.0mg
0%

Sodium
41mg
2%

Get Enough Of These
Protein
1g
4%

Selenium
4µg
6%

Vitamin B2
0.06mg
3%

Manganese
0.04mg
2%

Vitamin C
1mg
1%

covered percent of daily need

Related Recipes