Lemon Angel Cloud Cake Recipes

LEMON ANGEL CAKE

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.

MOIST LEMON ANGEL CAKE ROLL

Steps:

• Line a 15x10x1-in. baking pan with waxed paper; lightly coat paper with cooking spray and set aside., Preheat oven to 350°. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time., Gently spread batter into prepared pan. Bake 15-20 minutes or until cake springs back when lightly touched. Cool 5 minutes. , Turn cake onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. , Remove from heat. Gently stir in lemon juice, zest and, if desired, food coloring. Cool to room temperature without stirring., Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving plate; sprinkle with additional confectioners' sugar.

LEMONY ANGEL FOOD CAKE

Steps:

• Make the cake: Preheat oven to 325 degrees, with rack in lower third of oven. Sift flour and 1/2 cup sugar into a bowl.
• Whisk whites with a mixer on medium speed until frothy, about 1 minute. Add lemon zest and juice, cream of tartar, vanilla, and salt; continue whisking until soft peaks form, about 2 1/2 minutes. With mixer running, gradually add remaining cup sugar.
• Increase speed to medium-high; continue whisking until firm, not stiff, peaks form, about 7 minutes. Sprinkle whites with 1/3 of the flour-sugar mixture. Using a rubber spatula, gently fold to combine. Sprinkle remaining flour-sugar mixture over whites in 2 additions; gently fold to combine.
• Transfer batter to a 10-inch angel food cake pan with legs. Gently run a knife through the center of the batter to remove any air bubbles. Bake until a tester inserted into center comes out clean, 45 to 50 minutes.
• Remove pan from oven, and invert onto its cooling legs (if your tube pan doesn't have legs, invert it over the neck of a wine, or similarly shaped, bottle to cool); let cool, 1 1/2 to 2 hours. Run a knife around the inner and outer edges of cake to remove. Invert onto a serving platter. (Use a knife to separate cake from bottom of pan.) Let cool on a wire rack. Unfrosted cake can be stored in an airtight container for up to 2 days.
• Make the lemon cream: Prepare an ice-water bath. Whisk lemon juice, sugar, flour, and salt in a small saucepan over medium-high heat. Bring to a boil; whisk constantly for 1 minute, until it thickens. Transfer to a heatproof bowl set in ice-water bath to cool completely, stirring occasionally. Meanwhile, whisk cream and lemon zest with a mixer on medium speed until medium peaks form, about 3 minutes. Gently fold whipped cream into juice mixture in thirds. Refrigerate lemon cream, up to overnight.
• Make the candied lemon-peel flowers: Combine sugar and water in a large saucepan over medium-high heat, stirring until sugar dissolves. Bring to a simmer. Meanwhile, using a vegetable peeler, peel 3 lemons to create 6 long strips (at least 5 inches long and about 1/2 inch wide). Remove pith from strips using a paring knife. Cut tops and bottoms off remaining 3 lemons; cut each in half lengthwise. Remove flesh. Cut out 6 flowers from the peels using a 2-inch flower-shaped cookie cutter and remove pith; cut indentations into petals for definition. Punch a hole in the center of each flower using a 1/4-inch plain round piping tip.
• Add lemon-peel strips and flowers to the syrup. Gently simmer until translucent and tender, about 35 minutes. Remove peels from syrup using a slotted spoon, and transfer to a wire rack set over a parchment. Let dry slightly, about 30 minutes.
• Trim strips to 5-inch lengths, and roll each to form centers of flowers; fit into flower holes and let stand on wire rack until slightly dry but still sticky, about 30 minutes.
• Frost cake with lemon cream. Garnish with candied flowers. Serve.

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.

ANGEL'S CLOUD

Steps:

• 1. You must preheat the oven to 275* And you must have a kettle of hot water, but not boiling. I can't give you the exact amount of water as I don't know what size pans you will be using. The baking instructions will give the amount of hot water in inches you will need. Dust a bundt pan with white flour. Shake out any access. And set aside away from the stove and/or heat source.
• 2. Beat the egg whites in a large clean, dry, bowl until you have peaks, but are not dry.
• 3. Beat in gradually each sugar, alternating between each sugar until all is thoroughly incorporated. DO NOT over beat. I perfer to hand whip the sugars in, but you don't have to. I sift my powdered sugar, but you don't have to do this either.
• 4. Add the vinegar, tartar and vanilla. Don't worry about the vinegar smell. There is no taste or smell of vinegar when it is done. The vinegar is use to activate the Tartar.
• 5. Spoon mixture with a wooden spoon into a bundt pan evenly. Scrap the bowl clean. Gently with the back of the spoon smooth the Cloud out. Do NOT shake or bang the bundt pan...it will settle on it's own in the over. *You can use wooden chopsticks to help release any large air bubbles you think you might have by gently poking through the egg white mixture a few times.*
• 6. Ok..now this is where I will explain the hot water. You will need a pan that is deep, but not as tall as your bundt pan and larger then your bundt pan. I use an insert pan, but you could use your roasting pan or a large deep pyrex dish.
• 7. Place the pan you are going to use for the hot water in the warm oven. Pour about an inch of hot water in the pan. Place your bundt pan in the middle of the pan of hot water. Make sure the sides of the pans don't touch each other. There should be 2" of hot water, if there isn't..add more hot water carefully and slowly so not to splash the hot water till you have 2 inches. Don't go crazy and use a ruler...EYE IT. It's about the full lenght of your thumb.
• 8. Bake in a slow oven at 275* for 3 1/2 hours to 4 hours. Depending if you live in high altitude and/or how much hymidity you have. DO NOT OPEN THE DOOR!!! The top of the Cloud will have a light golden color to it when it is done. Remove from oven. Let cool on a rack. Run a clean cold knife around the edges. Place a serving dish over the top of the Cloud and invert. Shake gently to loosen onto serving plate. Refrigerate till completely chilled.
• 9. Whip the cream and gently add 1 Tablespoon of powdered sugar and a splash of extract. The powdered sugar will prevent the whipped cream from separating. Now fold in your fruit in gently. Saving a few berries for the top to decorate with. Frost the top and sides with the whipped cream. Refrigerate until ready to serve. I like to use mint leaves on the top with the fruit for color, adding them at the last minute before I serve it. Chill until ready to serve.
• 10. Notes: I use powdered sugar when I make Whipped cream..it keeps the cream from separating or running. I have used different flavored extacts and flavored sugars when making this..rose, lavendar, violet, lemon, orange, maple..you name it have use it. Including spices.
• 11. If you are baking this the day before I wouldn't frost it. I personally detest the flavor of whipped cream the next day. The way to get the best results when whipping cream is to place the bowl you are going to use to whip the cream in, in a bowl of ice.

HEAVENLY LEMON ANGEL CAKE

Steps:

• Preheat oven to 350°F.
• Prepare cake mix according to package directions.
• Pour batter into ungreased 9X13, spreading evenly.
• Bake on center rack in oven 35-40 minutes or until cake is golden brown and firm to the touch. Do not underbake.
• Remove from over and invert pan. Cool completely. (Do not remove cake from pan).
• Turn pan upright. Poke holes in cake about 1 and a half inches deep and a half inch apart with a large fork or a wooden skewer.
• Zest one lemon to measure 1 tbs. zest.
• Juice lemon to get 1/4 cup juice.
• In a medium bowl combine powdered sugar, lemon juice and zest.
• Whisk until smooth.
• Slowly pour glaze over cake, spreading evenly.
• Let stand 30 minutes or until glaze is set.
• When ready to serve cut into pieces with serrated knife and serve with a dallop of Cool Whip. Pour a spoonful of strawberries and juice over the top of the Cool Whip.

LEMON ANGEL FOOD CAKE W/LEMON GLAZE ICING

Steps:

• Preheat oven to 300°F Sift flour into a dry mixing bowl. Sift sugar into a separate bowl and set both aside.
• Using a copper or stainless steel bowl, beat egg whites first until foamy. At this point add salt and cream of tartar if using stainless steel bowl and then beat egg whites to soft peaks. Gently fold in sugar with rubber spatula. Next, fold flour in to egg white and sugar mixture in 2 batches. Now, gently fold in vanilla, almond and lemon juice. When all has been incorporated, pour batter into a 10-inch non-stick tube pan and smooth out top.
• Bake for approximately 1 hour until cake is pale creamy brown color and top springs back when gently touched with finger and/or a wooden skewer comes out clean. Cool cake upside down in pan.
• When cool, remove cake from pan and frost with Lemon Glaze Icing
• To make glaze: Sift sugar into a small bowl. Add lemon juice and beat until smooth. Drip, drizzle or pour icing on top of cake after it has cooled.