In this dessert recipe, cupcake-sized angel cakes are split and filled with either lemon or raspberry cream fillings. Topped with fresh fruit and a dusting of powdered sugar, these fancy tea cakes are so beautiful, nobody will believe you made them yourself!

Source: Diabetic Living Magazine


Recipe Summary

1 hr 15 mins
35 mins


Citrus Angel Tea Cakes
Lemon Cream Topping
Raspberry Cream Topping


Instructions Checklist
  • Prepare tea cakes: In a medium bowl, let egg whites stand at room temperature for 30 minutes. Meanwhile, sift flour and 2 tablespoons powdered sugar together three times; set aside.

  • Preheat oven to 350 degrees F. Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 1 tablespoon at a time, beating until stiff peaks form (tips stand straight).

  • Sift about one-third of the flour mixture over beaten egg whites. Sprinkle with lemon peel; fold in gently. Sift half of the remaining flour mixture over egg white mixture; fold in gently. Repeat with remaining flour mixture. Spoon into 18 ungreased 1 3/4-inch muffin cups, filling cups to the top with batter.

  • Bake about 10 minutes or until tops are lightly browned and spring back when lightly touched. Immediately invert muffin pan onto a wire rack; let stand until completely cool.

  • While tea cakes are baking and cooling, prepare both toppings. For Lemon Cream Topping: In a small bowl whisk together light dairy sour cream, lemon curd and lemon peel until well combined. Fold in frozen light whipped dessert topping, thawed. For Raspberry Cream Topping: In a small bowl whisk together light dairy sour cream and low-sugar raspberry or strawberry preserves (snipping any large pieces of fruit if necessary). Fold in frozen light whipped dessert topping, thawed. (Note: if splitting the mini tea cakes, you will need to make both cream topping recipes 2 times.)

  • When cakes have cooled, loosen from sides of pan with a thin metal spatula; remove cakes (see Tip). To serve, use a serrated knife to split cakes in half horizontally. Place half of the cake pieces on a serving platter; spoon or pipe half of the Lemon Cream Topping or Raspberry Cream Topping on the cake pieces; top with remaining cake pieces and spoon or pipe on remaining topping. Or, leave cakes whole and spoon or pipe desired topping atop the cakes.

  • If desired, top with a raspberry, a few chopped strawberries, a strawberry quarter, additional lemon peel or a piece of lemon slice. Sprinkle lightly with additional powdered sugar, if desired.


Tip: Loosen the cooled cake from the pan by sliding a metal spatula between the two. Constantly pressing the spatula against the pan, draw it around the pan in a continuous, not sawing, motion so you don't cut into the cake. The cakes will come out easily after loosening with a thin metal spatula, but will leave some crust in the cups or pans. (Do not grease the cups or pans, as the fat will cause the egg whites to lose volume.) To clean pans easily, soak them in hot soapy water for 15 minutes, then wash.

Variation: Split Rectangle Cake: To make the split rectangle cake, prepare batter as above. Divide cake batter between two ungreased 8x4-inch loaf pans, spreading batter evenly. Bake as directed above, except bake about 15 minutes. Invert and cool cakes as directed above. Loosen cakes from sides of pans; remove cakes from pans (see Tip). Place one cake on a serving platter. Top with Lemon Cream Topping or Raspberry Cream Topping, spreading evenly. Place remaining cake atop filling. If desired, garnish with fresh raspberries and fresh mint leaves. Sprinkle lightly with powdered sugar, if desired. Makes 6 servings.

Nutrition Facts

3 tea cakes
89 calories; protein 2g; carbohydrates 17g; fat 2g; saturated fat 1g; cholesterol 5mg; sodium 30mg.

1 starch