Angel Food Cake (Sheet Cake)

Step 1

For the Cake:

Step 2

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

Step 3

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

Step 4

Sift together sugar, flour & salt. Set aside.

Step 5

With an electric mixer, beat egg white & cream of tartar on high until stiff peaks form.

Step 6

Slowly, fold in the sugar/flour mixture, 1/3 cup at a time. Do not overmix – fold only until just blended after each addition.

Step 7

Carefully, fold in vanilla and lemon juice.

Step 8

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

Step 9

Place the pan in the preheated 375F oven.

Step 10

Bake 30-35 minutes or until a toothpick inserted in the middle comes out clean.

Step 11

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.

Step 12

Let the cake cool with the pan in place until completely cooled – approximately 1 hour.

Step 13

Once cake has cooled, remove the pan and peel off the foil.

Step 14

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

Step 15

Garnish with Holly Cupcake Decorations.

Step 16

*See Notes for baking in other pans.

Step 17

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Step 18

For the Lemon-Cream Cheese Frosting:

Step 19

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

Step 20

Add lemon juice and beat just until blended.

Step 21

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