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  • Luscious Light Lemon Angel Food

Luscious Light Lemon Angel Food


Angel Food Cake
  • 7/8 Cup King Arthur Flour
  • 2 Tablespoons Cornstarch
  • 1½ Cups Powdered Sugar
  • 1¾ Cups of Egg Whites
  • 1½ Teaspoons Cream of Tarter
  • ½ Teaspoon Salt
  • 3 Tablespoons Lemon Gelatin
  • ¾ Cup + 1 Tablespoon Sugar
Whipped Lemon Frosting
  • 1 Cup Water
  • ¾ Cup Sugar
  • 3 Tablespoons Cornstarch
  • 3 Tablespoons Lemon Gelatin
  • 1 Tub Whipped Topping, 8 ounces
  • 2 Tablespoons Lemon Juice
  • Yellow Food Color, optional


Preheat oven to 375°.

Stir Flour to lighten, then measure first 3 ingredients into sifter; sift 3 times and set aside.

Egg whites should be room temperature.  Place egg whites in large grease-free mixing bowl.  Add cream of tarter and salt to bowl.  Begin to beat slowly to break up egg whites, then increase speed to high.  As whites become frothy, start adding sugar and gelatin slowly while continuing to beat; beat until soft peaks are formed.  Remove from mixer and gently fold in the sifted flour mixture, a little at a time, until all flour has been incorporated.

Gently place the batter in a 10 inch tube pan with removable bottom.  Bake for 30 minutes at 375°; should be light brown and cracked on top.  Place upside down on glass bottle for cake to cool.  When cool, use serrated knife to gently cut away from pan. 

Whipped Lemon Frosting:  In microwavable bowl, stir together water, sugar and cornstarch.  Cook on high, stirring every minute until thickened.  Take out and add lemon gelatin.  Let cool to room temperature, but not set, stirring occasionally.  Fold in the whipped topping and lemon juice, as well as yellow food color if desired.  Frost cake and store in refrigerator.

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