Lemon White Chocolate Angel Food Cake

I made this for my husbands 40th birthday!! And it was so delicious I made it again for a co-worker's birthday!

15 large egg whites( jumbo use 12)
1 1/2 t cream of tartar
1 1/2 c sugar divided
1 c sifted flour

1/4 t salt

juice from 1 lemon, divided

zest from 1 lemon, divided

4 oz bar white chocolate, divided

roughly 1/2 cup powdered sugar

Separate your eggs while they are cold but allow them to come to room temp before whipping.

Coarsely grate 3 oz of white chocolate, reserve the remaining ounce for later.

Beat egg whites with cream of tartar at high speed until soft peaks form. Slowly add 3/4 c sugar, beating until sugar is dissolved and whites are glossy and stand in stiff peaks. Beat in  2 tsp lemon juice.









Sift flour, remaining sugar, and salt together then gently fold into egg whites 1/2 c at a time.

Gently fold in the all but 2 tsp of the lemon zest, reserve the 2 tsp for later, and the 3 oz grated white chocolate.

Pour into ungreased tube pan and cut with butter knife to remove air bubbles.











Bake in preheated 350 oven for 40-45 minutes, until it springs back when lightly touched.











Invert entire pan(I put a bottle in the hole of the center tube and stand it on that) and cool completely.

While it is cooling add remaining lemon juice and the 1 oz white chocolate to a double boiler. 

Over medium heat melt the chocolate










Stir in powdered sugar until you get a slightly thick but still runny consistency.

When the cake is cool remove from pan. Drizzle topping over the top and sprinkle with remaining lemon zest.