LEMON MERINGUE ANGEL CAKE
I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. -Sharon Kurtz, Emmaus, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 14 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 238 calories, Fat 1g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 121mg sodium, Carbohydrate 51g carbohydrate (41g sugars, Fiber 0 fiber), Protein 5g protein.
LEMON ANGEL FOOD CAKE
Steps:
- Preheat the oven to 350 degrees F.
- Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
- Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
- Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.
Nutrition Facts : Calories 304 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 257 milligrams, Carbohydrate 69 grams, Fiber 1 grams, Protein 7 grams, Sugar 51 grams
LEMON ANGEL CAKE
In Grande Prairie, Alberta, Debbie Segate relies on tangy lemon pie filling and a few other ingredients to quickly dress up a store-bought angel food cake. "If there's time, I use a boxed mix to bake the cake," she adds.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Place pie filling in a bowl; fold in whipped cream., Cut cake into two horizontal layers. Place bottom layer on a serving plate; top with 1 cup lemon mixture. Top with a second cake layer. Frost top and sides of cake with remaining lemon mixture. Chill for 15 minutes or until serving. Refrigerate leftovers.
Nutrition Facts : Calories 172 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 202mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
LEMON ANGEL FOOD CAKE RECIPE
Steps:
- Gather the ingredients. Position a rack in the center of the oven and heat to 325 F.
- In a large bowl, sift together the cake flour and confectioners' sugar. Set aside.
- To the bowl of a stand mixer fitted with the whisk attachment, add the egg whites, cream of tartar, and salt. Whisk on medium-high speed until soft peaks form , about 2 minutes.
- With the mixer running, very slowly add the granulated sugar. Continue whisking until glossy, stiff peaks form. Whisk in the lemon zest and lemon extract.
- Sift the flour mixture into the stand mixer in 3 additions, folding in each addition with a rubber spatula until just combined. Don't overmix or you'll deflate the meringue.
- Pour the batter into an ungreased 10-inch tube pan. Spread the batter evenly in the pan with a silicone spatula.
- Bake, rotating the pan half way through cooking time, until a cake tester comes out clean, 40 to 45 minutes total.
- Remove from the oven, turn the pan upside down over a wire rack and let the cake cool completely in the pan, about 3 hours. Make the Glaze and Finish Cake
- Gather the glaze ingredients.
- In a medium bowl, add the melted butter and lemon juice.
- With a handheld mixer on medium speed, slowly add the confectioners' sugar in two batches, beating well after each addition until smooth.
- Add the heavy cream and continue to beat until smooth. If the glaze is too thick, and more heavy cream 1 teaspoon at a time until you reach desired consistency. The glaze should be pourable.
- When the cake is cool, release the cake from the pan by running a knife around the edges. Flip the pan over and gently tap onto a plate or cake stand.
- Top with the glaze and serve garnished with berries, if desired.
Nutrition Facts : Calories 235 kcal, Carbohydrate 46 g, Cholesterol 9 mg, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, Sodium 234 mg, Sugar 34 g, Fat 4 g, ServingSize 8-10, UnsaturatedFat 0 g
LEMON ANGEL FOOD DESSERT
Make and share this Lemon Angel Food Dessert recipe from Food.com.
Provided by Darlene10
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Bake angel food cake as per directions.
- Trim off the crusts and break into bite size pieces.
- Combine 6 egg yolks, 3/4 cup sugar and 3/4 cup of lemon juice.
- Cook in double boiler until thickened (coats spoon).
- Remove from heat and add 1 tbsp.
- unflavored gelatin softened in 1/4 cup of water to mixture and cool.
- Beat 6 egg whites till stiff and add 1/2 cup sugar.
- Fold whites into egg yolk mixture.
- Arrange 1/3 of cake pieces loosely in bottom of tube pan.
- Pour 1/3 of lemon custard mixture over cake.
- Continue until there are 3 layers ending with the custard mixture.
- Refrigerate overnight.
- Loosen and remove from pan.
- Frost with whipped cream.
- An alternative method to assembling this cake would be to mix the angel food pieces with the custard mixture and put in a spring form pan. Make it the day before. When released from the pan frost with whipped cream or Cool Whip. This works wonderfully.
ANGELIC LEMON CAKE DESSERT
This is a very refreshing, nice summer dessert. Very simple to prepare. You can use any pie filling that you wish, but we like lemon the best...it makes a nice contrast with the sweetness of the cream cheese mixture.
Provided by Manda
Categories Dessert
Time 15m
Yield 1 thirteen xnine inch pan, 12 serving(s)
Number Of Ingredients 6
Steps:
- In 13X9-inch pan, layer the cubes of cake, packing them tightly together.
- Cream together cream cheese and sugar.
- Fold in Cool Whip.
- Spread over the cake cubes in pan.
- Spread pie filling over top of cream cheese mixture.
- Sprinkle with nuts, if desired.
- Refrigerate until serving.
Nutrition Facts : Calories 419.9, Fat 11.8, SaturatedFat 8.3, Cholesterol 20.8, Sodium 785.5, Carbohydrate 76.2, Fiber 0.1, Sugar 27.9, Protein 4.7
LEMON ANGEL FOOD CAKE WITH PRESERVED LEMON CURD
Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson. It adds a complex brininess to what can be an overly sweet citrus custard. In this recipe, the curd is lightened with a little whipped cream and used to frost and fill a lemon-flavored angel food cake. It's a stunning dessert that's bright, rich and light all at once.
Provided by Melissa Clark
Categories cakes, dessert
Time 3h
Yield 12 servings
Number Of Ingredients 18
Steps:
- Make the cake: Heat the oven to 350 degrees and place a rack in the center.
- Sift flour and 1/3 cup/65 grams granulated sugar into a large bowl.
- In the bowl of an electric mixer, combine egg whites, salt and cream of tartar and beat with the whisk attachment on medium-high speed until medium peaks form, about 3 minutes.
- Gradually add in remaining 1 cup/200 grams granulated sugar, 1 tablespoon at a time, and beat until firm, glossy peaks form. Beat in confectioners' sugar, lemon zest, vanilla and lemon extract.
- Sift a quarter of the flour mixture over egg whites and use a rubber spatula to fold until barely combined. Repeat with remaining flour in 3 more additions.
- Scrape into an ungreased 10-inch tube pan, smooth top, and bake until cake is springy and pulls away from the pan, 35 to 40 minutes. Transfer to a wire rack to cool.
- Make the curd: In a small bowl, combine 1/4 cup/59 milliliters lemon juice and gelatin; set aside to bloom. In a large bowl, lightly beat eggs.
- In a medium bowl, combine granulated sugar, butter, remaining 1/4 cup/59 milliliters fresh lemon juice, the preserved lemon juice, the zest and the salt. Place bowl over a pot of simmering water until warm. Remove from the heat, then pour over the eggs in a thin stream, constantly whisking. Place bowl with the egg and lemon mixture over the simmering water pot and cook, stirring constantly, to 175 degrees, about 5 minutes.
- Remove from heat, stir in gelatin mixture and immediately pour through a fine strainer into a wide bowl set over ice bath, stirring until mixture is cool. Chill for 1 hour.
- Whip the cream until soft peaks form. Fold into the lemon curd and chill for another hour, until cold.
- To serve, unmold the cake. Using a serrated knife, halve the cake crosswise to create 2 layers. Dollop on some of the lemon cream to cover. Top with the cake and dollop on more lemon cream. (Remaining lemon cream will last up to a week in the refrigerator.)
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 18 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 10 grams, Sodium 228 milligrams, Sugar 49 grams, TransFat 0 grams
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