Angel Cake With Meringue Icing Strawberry Ganache Recipes

LEMON MERINGUE ANGEL CAKE

Steps:

• Place 12 egg whites in a large bowl. Sift 1/2 cup sugar and flour together twice; set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until foamy. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 350° until golden brown and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake; split into 2 horizontal layers. Place cake bottom on a parchment-lined baking sheet. Spread with lemon curd; replace cake top. , For meringue, in a small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake., Bake at 350° until golden brown, 15-18 minutes. Transfer to a serving plate. Refrigerate leftovers.

ANGEL CAKE WITH MERINGUE ICING & STRAWBERRY GANACHE

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the egg whites and sugar in a stand mixer and begin to beat on a low speed for a few mins, turn the mixer up and wait another couple of mins before adding the lemon juice, vanilla and a pinch of salt. Turn the mixer up again and whisk on high until you have a thick, soft, shiny meringue with a peak that flops over.
• Fold in the flour with a spatula until there are no lumps left, then scrape the mixture into a 25cm angel cake tin. Bake for 40-45 mins or until the cake is puffed and lightly browned and a skewer comes out clean. Turn the tin upside down - if it doesn't have its own legs, then invert it onto four water glasses or tins of food exactly the same size. Leave to cool completely.
• Run a palette knife around the tin to loosen the cake and gently let it drop out, then set aside on a board or cake stand.
• To make the meringue icing, put the egg whites, sugar, vanilla, pinch of cream of tartar and 100ml water in a large heatproof bowl set over a pan of simmering water and beat it on high speed with an electric whisk for 15 mins or until thick and shiny and standing up in stiff peaks. Ice the cake straight away as the icing will stiffen as it sets. Spread over using a palette knife or use a piping bag to pipe on swirls.
• Put the iced cake in the fridge while you make the strawberry ganache. Put the white chocolate in a small heatproof bowl and set aside. Put the cream and strawberries in a saucepan over a medium heat and cook, stirring all the time, until the strawberries have broken down and the cream starts to simmer. Quickly pour the hot cream mixture over the white chocolate and leave it, without stirring, for 1 min, then add the food colouring and mix until smooth.
• Push through a sieve into a jug (to get rid of the strawberry seeds) then, while it's still runny, pour it over the top of the cake and let it drizzle down the sides. Put the cake back in the fridge for 10-20 mins to set. Just before serving (particularly if it's a hot day), top with the strawberries and your choice of decorations.

STRAWBERRY MERINGUE CAKE

Steps:

• Let egg whites stand at room temperature for 30 minutes. , In a large bowl, combine the cake mix, orange juice, egg yolks and orange zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans; set aside. , In a large bowl with clean beaters, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in 1 cup sugar, a tablespoon at a time, on high until stiff glossy peaks form. Spread the meringue evenly over cake batter. , Bake at 350° for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack). , Meanwhile, in a large bowl, beat cream until stiff peaks form. Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream. , Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up. Carefully spread with about two-thirds of the cream mixture. Slice the remaining berries; arrange half over cream mixture. Repeat layers. Store in the refrigerator.

ANGEL ICING

Steps:

• Combine the egg whites, sugar, corn syrup, water, cream of tartar, and salt in the top of a double boiler over water that is at a hard boil. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your favorite flavoring and keep beating until it is thick enough to spread easily.

EASY STRAWBERRY ICING FOR ANGELFOOD CAKE

Steps:

• 1. Put all ingredients in mixing bowl. Beat with mixmaster until frosting stands in firm peaks.
• 2. Spread on cool angel food cake. Ready to eat.