Lemon Berry Angel Food Shortcake. A light as air cake served shortcake style with fresh berries and cream. The perfect light dessert, particularly after a heavier meal.
This Lemon Berry Angel Food Cake always comes to mind whenever I have leftover egg whites.
Egg whites will, many times, make it into an egg white omelet for breakfast or lunch. When I have a considerable number of them however, they inevitably seem in end up in a homemade angel food cake.
One thing I have noticed during the summer months especially is that I tend to gravitate toward making a lemon angel food cake which goes particularly well with practically any fresh fruit or berries. Some some simple vanilla whipped cream is the only thing that’s needed to finish it off.
Recipes that call for only egg yolks or egg whites stress me out. Everything food has to be used in this house and nothing is wasted. Leftover egg yolks or whites, with a short window of opportunity to use, are always on my mind until they are put to good use.
Egg yolks are used in homemade flavoured mayos, hollandaise sauce, aioli or very often, custard to serve with lots of different desserts.
The form of this Lemon Berry Angel Food cake becomes dependent on the occasion at which we are serving it. It can be baked in a 10 inch spring form pan and topped with the cream and berries in a very uncomplicated presentation.
Baking in a tube pan.
When baked in a tube pan, I sometimes crush fresh berries (or use jam) to swirl through the cream, then fill the centre and top of the cake with that combination.
In the version I’ve pictured here, I baked the cake in two 9×13 pans and cut the cake out in circles with a large biscuit cutter to construct these very pretty little desserts.
Cutting them into squares is also a good option so that there is less wastage of the cake. Not that it’s really wasted, the family usually nibbles on those scrap bits all day if left on the counter top.
They make a great dessert to serve after a Sunday BBQ as a light and delicious end to a delicious relaxed meal with family. For so little effort it sure does make a beautiful dessert.
If this is your idea of a great dessert, and love sponge cake as much as angel food cake, like I do, be sure to check out our Ultimate Strawberries & Cream Cake!
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- 1 1/3 cups icing sugar powdered sugar
- 2/3 cup all purpose flour
- 2/3 cup cake flour
- 12 egg whites at room temperature
- small pinch salt
- 3 tsp vanilla extract
- 1 1/2 tsp cream of tartar
- 1 cup sugar
- finely minced zest of one large or two small lemons
- 2 cups whipping cream
- 4 tbsp icing sugar powdered sugar
- 2 tsp vanilla extract
- 2 cups fresh blueberries You can substitute any berries you like here. Fresh sliced peaches in season, are also a family favourite around here.
Preheat oven to 325 degrees F. Line the bottom of a 9 or 10 inch spring form pan with parchment paper but do not grease the sides or bottom. A tube pan can also be used, or if cutting circles for the pictured presentation, line the bottom of two 9x13 pans with parchment paper.
Sift together the icing sugar, all purpose flour and cake flour twice.
Beat the egg whites, salt, cream of tartar and vanilla extract to soft peaks.
Gradually add the sugar, a couple of tablespoons at a time
Sift the dry ingredients over the beaten egg whites in four equal portions, folding very gently after each addition. A light touch is what is important here. Fold as gently as possible and only until the dry ingredients are just incorporated.
When folding in the final portion of dry ingredients add the finely minced lemon zest.
Transfer the batter to the prepared pan/s.
Bake at 350 degrees for about 1 hour for a tube pan or springform pan or until the cake springs back to the touch at the centre. the shallow 9x13 pans should be done in 20-25 minutes if you are cutting out individual shortcakes as pictured.
Angel-food cake needs to be cooled in the pan upside down, so invert the pan onto a wire rack until completely cool. This step is important so that the cake does not fall after baking. A tube
When completely cooled, run a sharp knife around the outer edge (release the pan lock if using a spring form pan and run a thin knife around the inside post if using a tube pan) and gently shake the cake out of the pan onto a serving plate. Remove the parchment paper.
Whip all together the whipping cream, icing sugar and vanilla until stiff peaks form. Serve with the cake along with approximately 2 cups fresh berries or diced fresh fruit
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.