Easy Blackberry Lime Filled Angel Food Cake Recipes

LUSCIOUS LIME ANGEL SQUARES

Steps:

• In a small bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a 13x9-in. dish coated with cooking spray; set aside., In a small bowl, beat cream cheese until smooth. Beat in the sugar, lemon juice and zest. Add gelatin mixture; beat until combined. Fold in 1-1/2 cups whipped topping. , Spread over top of cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares; top with remaining whipped topping.

LIME ANGEL FOOD CAKE

Steps:

• In the top of a double boiler, beat eggs and yolks. Stir in 1/2 cup sugar, lime juice and zest. Cook over simmering water while gradually whisking in butter. Cook and stir until mixture is thickened and reaches 160°. Strain; refrigerate until completely cool., In a small bowl, beat cream and vanilla until stiff peaks form; gradually beat in remaining sugar. Gently fold into lime mixture. , Split cake horizontally into three layers. Place bottom layer on a serving plate. Spread with 2/3 cup lime mixture. Repeat. Place top layer on cake. Frost top and sides with remaining lime mixture. Sprinkle with coconut. Refrigerate for at least 30 minutes before slicing.

LEMON ANGEL FOOD CAKE FILLED WITH LEMON CURD AND FRESH RASPBERRY

Steps:

• Preheat the oven to 375 degrees.
• Place an oven rack in the center of the oven.
• Have ready an ungreased 10- inch tube pan.
• Sift the flour and the confectioners' sugar together into a medium bowl.
• Beat the egg whites with an electric mixer on medium speed in a large bowl until foamy.
• Increase the speed to medium-high, add the cream of tartar and salt, and beat just until the egg whites form soft peaks.
• Add the granulated sugar, about 1 tablespoon at a time, beating well after each addition, and beat just until the whites form stiff, glossy peaks.
• Add the vanilla and lemon oil and beat until well combined Sift one-fourth of the flour mixture over the egg whites and fold in with a whisk or a rubber spatula.
• Continue gently folding, one quarter at a time, until all the flour mixture has been added, being careful not to over mix.
• Transfer the batter to the pan.
• Run a table knife through the batter to remove any large air pockets, and smooth the top.
• Bake for 35 to 40 minutes, until the top is golden brown and the cake pulls away from the side of the pan.
• Turn the pan upside down, and balance it on its elongated neck or pan legs (if it if has them), or hang the tube upside down from the neck of a tall wine bottle.
• Let cool to room temperature.
• Turn the pan right side up.
• Run a knife around the edge of the cake and between the cake and the tube.
• Top the cake with a flat plate, invert it, give a sharp downward rap to the pan to dislodge the cake and lift off the pan.
• If the pan bottom is removable, slide a knife between the pan bottom and the cake to release it.
• Stir the lemon glaze ingredients together in a small bowl.
• Let stand for 10 minutes before using.
• Cut cake in half.
• Once completely cooled fill with lemon curd (SEE my recipe posted).
• Top Curd with Raspberries.
• Put top half of cake on raspberries then top with Glaze.
• Pouring over the cake and let stand for at least 10 outside minutes, or until the glaze is set.
• Use a sharp serrated knife to cut the cake.

CHOCOLATE FILLED ANGEL FOOD CAKE

Steps:

• Place cake on a serving platter, slice a 1 inch layer from top of cake and set aside.
• Cut around cake 1 inch from outer edge down to 1 inch from the bottom.
• Then cut around cake 1 inch from inner edge down to 1 inch layer on bottom.
• Create a tunnel in middle of cake by removing the tunneled out cake pieces and set aside.
• In a medium bowl, combine milk and pudding mix.
• Beat on low for 2 minutes.
• Fold cake pieces and 1-3/4 cups of whipped topping into pudding.
• Fill trench with pudding mixture.
• Replace top of cake.
• Spread remaining whipped topping over top and sides of cake.
• (AT this point I dust top of cake with a mixture of cocoa that has been mixed with a little powdered sugar) Refrigerate.

EASY BLACKBERRY, LIME FILLED ANGEL FOOD CAKE

Steps:

• Place one layer on a serving platter.
• Spread lime curd on layer then spread a bit of whipped cream, place 1/3 of the berries on the whipped cream.
• Top with the other layer.
• Spread whipped cream over the cake and arrange berries on top.