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Photo: Johnny Autry
Prep Time:50 minsAdditional Time:2 hrs 10 minsTotal Time:3 hrsServings:12Yield:12 piecesJump to Nutrition Facts
Prep Time:50 minsAdditional Time:2 hrs 10 minsTotal Time:3 hrsServings:12Yield:12 pieces
Prep Time:50 mins
Prep Time:
50 mins
Additional Time:2 hrs 10 mins
Additional Time:
2 hrs 10 mins
Total Time:3 hrs
Total Time:
3 hrs
Servings:12
Servings:
12
Yield:12 pieces
Yield:
12 pieces
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCake12large egg whites or 1 1/2 cups liquid egg whites, at room temperature1teaspoonlemon or vanilla extract½teaspoonsalt½teaspooncream of tartar1 ½cupsgranulated sugar, divided1cupcake flour2teaspoonsgrated lemon zestTopping1(15 ounce) canunsweetened coconut cream, chilled for at least 24 hours1tablespoonconfectioners' sugar2cupssliced strawberriesCandied lemon peel for garnish
Cook Mode(Keep screen awake)
Ingredients
Cake
12large egg whites or 1 1/2 cups liquid egg whites, at room temperature
1teaspoonlemon or vanilla extract
½teaspoonsalt
½teaspooncream of tartar
1 ½cupsgranulated sugar, divided
1cupcake flour
2teaspoonsgrated lemon zest
Topping
1(15 ounce) canunsweetened coconut cream, chilled for at least 24 hours
1tablespoonconfectioners' sugar
2cupssliced strawberries
Candied lemon peel for garnish
DirectionsPreheat oven to 325 degrees F.To prepare cake: Combine egg whites, lemon (or vanilla) extract and salt in a stand mixer fitted with a whisk attachment. Beat on medium speed until frothy, about 1 minute. Sprinkle in cream of tartar and continue beating on medium-high, scraping the sides of the bowl as needed, until stiff, glossy peaks start to form, 2 to 3 minutes. Add 3/4 cup sugar, 1/4 cup at a time, then increase speed to high and beat until very glossy, about 4 minutes more.Whisk the remaining 3/4 cup sugar, flour and lemon zest in a medium bowl. Gently fold the flour mixture into the egg whites with a flexible spatula until combined. Carefully spoon the batter into an ungreased 10-inch tube pan, smoothing the top.Bake the cake until golden brown and the top just springs back when touched, about 50 minutes.Invert the cake onto a wire rack (if it has risen above the top of the pan, you may want to invert over a bottle through the hole in the pan so the top of the cake doesn’t stick to the rack) and let cool completely, about 1 1/2 hours.To prepare topping: Spoon the solid chunks of cold coconut cream into the bowl of a stand mixer fitted with the whisk attachment (reserve any of the clear coconut water that remains in the can for another use). Add confectioners' sugar and beat on high speed, scraping down the sides as needed, until it is the consistency of buttercream. (You can add a couple of spoonfuls of the coconut water if it seems too thick.)To assemble cake: Use a knife to loosen the cake around the edges. Invert onto a serving plate and remove the pan. Serve with the whipped coconut cream, strawberries and candied lemon peel, if desired.TipsEquipment: 10-inch tube panOriginally appeared: EatingWell Magazine, May 2020
Directions
Preheat oven to 325 degrees F.To prepare cake: Combine egg whites, lemon (or vanilla) extract and salt in a stand mixer fitted with a whisk attachment. Beat on medium speed until frothy, about 1 minute. Sprinkle in cream of tartar and continue beating on medium-high, scraping the sides of the bowl as needed, until stiff, glossy peaks start to form, 2 to 3 minutes. Add 3/4 cup sugar, 1/4 cup at a time, then increase speed to high and beat until very glossy, about 4 minutes more.Whisk the remaining 3/4 cup sugar, flour and lemon zest in a medium bowl. Gently fold the flour mixture into the egg whites with a flexible spatula until combined. Carefully spoon the batter into an ungreased 10-inch tube pan, smoothing the top.Bake the cake until golden brown and the top just springs back when touched, about 50 minutes.Invert the cake onto a wire rack (if it has risen above the top of the pan, you may want to invert over a bottle through the hole in the pan so the top of the cake doesn’t stick to the rack) and let cool completely, about 1 1/2 hours.To prepare topping: Spoon the solid chunks of cold coconut cream into the bowl of a stand mixer fitted with the whisk attachment (reserve any of the clear coconut water that remains in the can for another use). Add confectioners' sugar and beat on high speed, scraping down the sides as needed, until it is the consistency of buttercream. (You can add a couple of spoonfuls of the coconut water if it seems too thick.)To assemble cake: Use a knife to loosen the cake around the edges. Invert onto a serving plate and remove the pan. Serve with the whipped coconut cream, strawberries and candied lemon peel, if desired.TipsEquipment: 10-inch tube pan
Preheat oven to 325 degrees F.
To prepare cake: Combine egg whites, lemon (or vanilla) extract and salt in a stand mixer fitted with a whisk attachment. Beat on medium speed until frothy, about 1 minute. Sprinkle in cream of tartar and continue beating on medium-high, scraping the sides of the bowl as needed, until stiff, glossy peaks start to form, 2 to 3 minutes. Add 3/4 cup sugar, 1/4 cup at a time, then increase speed to high and beat until very glossy, about 4 minutes more.
Whisk the remaining 3/4 cup sugar, flour and lemon zest in a medium bowl. Gently fold the flour mixture into the egg whites with a flexible spatula until combined. Carefully spoon the batter into an ungreased 10-inch tube pan, smoothing the top.
Bake the cake until golden brown and the top just springs back when touched, about 50 minutes.
Invert the cake onto a wire rack (if it has risen above the top of the pan, you may want to invert over a bottle through the hole in the pan so the top of the cake doesn’t stick to the rack) and let cool completely, about 1 1/2 hours.
To prepare topping: Spoon the solid chunks of cold coconut cream into the bowl of a stand mixer fitted with the whisk attachment (reserve any of the clear coconut water that remains in the can for another use). Add confectioners' sugar and beat on high speed, scraping down the sides as needed, until it is the consistency of buttercream. (You can add a couple of spoonfuls of the coconut water if it seems too thick.)
To assemble cake: Use a knife to loosen the cake around the edges. Invert onto a serving plate and remove the pan. Serve with the whipped coconut cream, strawberries and candied lemon peel, if desired.
Tips
Equipment: 10-inch tube pan
Originally appeared: EatingWell Magazine, May 2020
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Nutrition Facts(per serving)294Calories6gFat56gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
