When life gives you lemons, make lemon sauce.

I’m not going to talk about politics. I’m going to make dessert.

When I turn off the news and close Facebook, what’s left is home and home is a happy place. Yes, let’s stay involved and current, but also know when it’s time for a break.  You owe it to yourself to have some dessert.

I’m thinking of all my friends as I make this… I made bite-sized portions so you could each have one.  No fighting.


Mini Angel Cakes with Lemon Sauce


Mini Angel Cakes with Lemon Sauce

  • 1/2 cup cake flour (sift before measuring)
  • 2/3 cup sugar
  • 6 large egg whites at room temperature
  • 3/4 tsp cream of tartar
  • 1/8 tsp salt
  • 1/2 tsp lemon extract

Lemon Sauce

  • 1/2 cup sugar
  • 1 tbsp. cornstarch
  • 1/8 tsp salt
  • 1 cup boiling water
  • 1 tbsp. butter (unsalted)
  • 1 tsp lemon zest
  • Juice of 1 lemon

Angel Cakes

Preheat over to 325 degrees. Use a mini-muffin pans (makes 24). You can also use a regular muffin pan, but line the bottom of the cups with parchment circles. Minis pop out easier than regular sized. They’re also cuter.

Stir the cake flour and 1/3 cup sugar together. Set aside. In a larger bowl, mix 6 egg whites with cream of tartar, salt and lemon extract. Use a hand-mixer to mix until frothy. While continuing to mix, gradually add 1/3 (the rest) of the sugar. Mix until stiff peaks form.


1stiff peaks Angel cake.jpg
Stiff peaks


Gradually sprinkle the flour/sugar mix into the egg mix and fold with a spatula. Fold until all flour has been blended smoothly. Folding (not mixing) ensures that the air stays in the mix to keep it light.


2Fold in angel cake batter.jpg
Fold, don’t mix.


Divide batter into muffin cups.

Bake for 10-12 minutes, or until dry in the center. Remove from oven and cool on a rack.


3muffin pan angel cakes.jpg
Mini and regular muffin cups.


Lemon Sauce

Stir sugar, cornstarch and salt in a saucepan. Gradually add the water while stirring on medium to high. Sauce will start to boil and thicken. Stir occasionally.

Remove from heat and add butter, lemon zest and lemon juice. Stir. Pour sauce in a metal bowl and refrigerate for at least 20 minutes. It will continue to thicken.

Pop the cooled cakes onto a serving platter and drizzle with the lemon sauce.


So light!



fini angel cakes.jpg
Drizzled with Lemon Goodness – like Sunshine!


Eat each one purposefully. Taste the lemon zing your tongue. Feel the soft cake melt in your mouth. BE in the moment.

Happy baking!









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