TINY LEMON ANGEL CAKES WITH LEMON CONFIT
A triple play on lemon -- my favorite dessert flavor. First, you bake freshly grated lemon zest in a tiny, fluffy angel food cake, giving it just a wisp flavor. Then you add lemon juice to a simple icing for a sweet-and-sour effect. Last, you candy the lemon rind into a concentrated, almost chewy hit of pure lemon and sugar to use as a final garnish. And even with all this complexity, there isn't a speck of fat in the dessert. Using acids like lemon juice, vinegar or cream of tartar (as I do here) is common in recipes that include whipped egg whites. That's because those acids encourage the egg whites to foam up and combine with the air you're whipping in, giving structure and volume to the cake.
Provided by Food Network
Categories dessert
Time 32m
Yield 24 cakes
Number Of Ingredients 12
Steps:
- To make the confit: Cut a slice off the top and bottom of each lemon to expose the flesh. Cutting from top to bottom and following the contours of the fruit, cut off the peel and white pith in 1-inch wide strips. Scrape off any pulp adhering to the strips, but leave the pith intact.
- You now have several 1 inch wide strips of lemon peel and pith. Cut each one into long strips, about 1/4 inch by 3 inches each.
- Meanwhile, boil a kettleful of water. Pour about 2 cups of the boiling water into a small saucepan, bring back to a boil add all the lemon rind, and boil for 30 seconds. Drain in a strainer and rinse the rind under cold running water. Repeat 2 times more, using fresh boiling water each time.
- Combine the sugar and 2 cups of tap water in the saucepan and bring to a boil. Add the blanched rind and reduce the heat to a simmer. Simmer the rind until tender, about 1 hour. Drain the rind in a strainer (reserve the sweet, lemony syrup for sweetening drinks, if you like). Arrange the strips on a wire rack, using your fingers to gently spread them out so that they do not touch each other. Let them cool and store them in an airtight container.
- To make the cake: Heat the oven to 375 degrees F.
- Sift the sifted cake flour with 1/2 cup of the sugar 3 times (this is to aerate the mixture and make it lighter). Set aside.
- Whip the egg whites in a mixer fitted with a whisk attachment until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add the remaining cup of sugar and continue whipping until the egg whites are stiff and the sugar is dissolved, about 30 seconds more.
- Fold the sifted flour-sugar mixture into the whites by hand just until incorporated. Fold in the lemon zest and vanilla extract.
- Spoon or pipe the batter into the cups of the ungreased mini muffin tin, filling the cups until almost full (they will not expand much). Bake until the cakes are light golden brown, 12 to 16 minutes.
- Let the cakes cool in the tin, then run a butter knife around the edges to cut the cakes free, leaving the browned walls and bottom of the cake in the pan. Remove the cakes from the tin and place on a wire rack set over a sheet pan.
- To finish the dessert, stir the glaze ingredients together until smooth, Turn the cakes over to the brown top becomes the base. Dip the new top (the white side) of each cake into the glaze, then carefully place it on the wire rack, glaze side up, to set.
- Chop the lemon confit (you may not need all of it) and make a little mound of chopped confit in the center of each cake. Let the glaze set for 30 minutes before serving the cakes.
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.
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 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
LEMON ANGEL DESSERT
My husband loves this! It's an old recipe from his mother and has all the characteristics of an old, time tested family favorite recipe. Elegant and beautiful to see, as well as a bright and lovely flavor. Cooking time reflects chilling time.
Provided by Yia Yia
Categories Dessert
Time 3h20m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix gelatin, sugar, salt in the top of a double boiler.
- Add eggs and heat until well blended.
- Stir in thawed lemonade concentrate and water.
- Cook over boiling water, stirring constantly until mixture coats a spoon (about 5 minutes).
- Cool.
- Chill a large bowl and beaters.
- Beat chilled milk until foamy.
- Add lemon juice and whip until very stiff.
- Fold in custard from the double boiler thoroughly.
- Fold in cake pieces.
- Spoon into a spring form pan, or angel food cake pan.
- Chill until set - about 3 hours.
Nutrition Facts : Calories 122.5, Fat 2.5, SaturatedFat 1.2, Cholesterol 48.1, Sodium 65.8, Carbohydrate 22.6, Fiber 0.1, Sugar 20, Protein 3.3
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