Angel Food Sheet Cake

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Angel Food Cake in sheet cake form topped with Lemon-Cream Cheese Frosting. Light and angelic! Try it this weekend.

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  • 15 mins
  • 45 mins

Ingredients

  • CAKE:
  • 2 1/2 cups sugar
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 1/2 cups fresh egg whites, about 12 to 16 eggs
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • LEMON CREAM CHEESE FROSTING:
  • 1 1/2 (8-ounce) packages cream cheese, softened
  • 1/4 cup butter, softened
  • 1/4 cup fresh lemon juice
  • 1 (16-ounce) package powdered sugar
  • 2 teaspoons lemon zest

Preparation

Step 1

CAKE:

Preheat oven to 375°F. Position the oven rack 1/3 from the bottom of the oven.

Line a 13 x 9-inch pan with aluminum foil – allowing 2 inches overlap over the sides of the pan. Do not grease the pan or the foil.

Sift together sugar, flour & salt. Set aside.

With an electric mixer, beat egg white & cream of tartar on high until stiff peaks form. Slowly, fold in the sugar/flour mixture, 1/3 cup at a time. Do not over-mix – fold only until just blended after each addition.

Carefully, fold in vanilla and lemon juice.

Gently spoon batter into prepared pan. Note – batter will reach to the top or almost to the top of the pan.

Place the pan in the preheated 375°F oven. Bake 30-35 minutes or until a toothpick inserted in the middle comes out clean.

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. Let the cake cool with the pan in place until completely cooled – approximately 1 hour. Once cake has cooled, remove the pan and peel off the foil.

Spread Lemon-Cream Cheese Frosting over the entire cake or cut the cake into pieces then frost.

Garnish with Holly Cupcake Decorations.

LEMON CREAM CHEESE FROSTING:

Using a stand-mixer, beat cream cheese & butter at medium speed until creamy and light.

Add lemon juice and beat just until blended. Gradually add powdered sugar on low speed just until blended then stir in lemon zest.

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

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