Molasses Angel Food Cake With Lemon Sauce

Yield: 12 servings (serving size: 1 slice cake and 1 tablespoon sauce)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 237
  • Fat: 2.4g
  • Saturated fat: 1.4g
  • Protein: 5.6g
  • Carbohydrate: 48.9g
  • Cholesterol: 27mg
  • Iron: 1.5mg
  • Sodium: 218mg
  • Calories from fat: 9%
  • Fiber: 0.2g
  • Calcium: 37mg

Ingredients

  • Lemon Sauce
  • 1 cup sifted cake flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 11 large egg whites
  • 1 1/4 teaspoons cream of tartar
  • 2/3 cup granulated sugar
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • Lemon Sauce

Preparation

  1. Prepare Lemon Sauce; set aside.
  2. Preheat oven to 350°.
  3. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour and next 3 ingredients.
  4. Beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Slowly pour in molasses, beating egg white mixture until sugar dissolves. Fold in flour mixture over egg white mixture, 1/4 cup at a time. Add vanilla.
  5. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350° for 35 to 38 minutes or until cake springs back when lightly touched. Invert cake pan; cool completely. Loosen cake from sides of pan, using a narrow metal spatula. Invert cake onto plate. Serve with Lemon Sauce.
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