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.
LUSCIOUS LEMON ANGEL ROLL (PAMPERED CHEF)
I found this in one of my pampered chef recipe books and it has become my favorite dessert to serve. This recipe makes two rolls, and once I brought one roll to a potluck, and wrapped the other one in wax paper and put it in a ziplock bag and froze it!! We pulled it out a few weeks later and it was just as delicious even after being defrosted! Enjoy!
Provided by merrilife
Categories Dessert
Time 1h
Yield 2 rolls, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cut 18 inch long piece of parchment paper, press into bottom and up sides of cookie sheet or pan.
- Prepare angel food cake mix as directed on box, pour batter over parchment (spread evenly).
- Bake 30-35 minutes or until top springs back when lightly touched with fingertip.
- Remove and allow to cool.
- Sprinkle ½ cup of powdered sugar over cake. Place sheet of parchment over cake and carefully turn cake over onto clean dish towel.
- Remove pan, and starting on the short end, roll up cake with towel and parchment. Leave rolled up and cool completely in fridge.
- Unroll cake and transfer to clean surface, discard parchment on top.
- Spread ¼ cup of strawberry ice cream topping on cake, press lightly.
- Combine cream cheese and ¼ cup of powdered sugar.
- Add 1 T of lemon zest ( I personally like about 2 T and lots of juice to make it really a strong lemon flavor).
- Add food coloring and mix well.
- Fold in 1 cup of the whipped topping, gently spread over the strawberry topping (within 1 inch of the edges).
- Reroll the cake (without the parchment paper!).
- Sprinkle with additional powdered sugar and slice with serrated knife.
- Garnish with whipped topping, fresh strawberries and lemon slices.
Nutrition Facts : Calories 234.2, Fat 5.1, SaturatedFat 3.1, Cholesterol 15.6, Sodium 255.6, Carbohydrate 45.3, Fiber 0.7, Sugar 24.2, Protein 3.8
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
2-INGREDIENT LUSCIOUS LEMON CAKE RECIPE
This 2 Ingredient Luscious Lemon Cake could not be more easy. If you love cake, or lemons, this recipe is for you.
Provided by Camille Beckstrand
Categories Dessert
Time 30m
Number Of Ingredients 4
Steps:
- In a bowl, combine the cake mix (Mine had two packets inside, just add both) and the pie filling. Spread the cake batter into a a 9×13 cake pan.
- Bake 350 degrees for 20 minutes or until a toothpick inserted in the cake comes out clean. Cool and slice. Top with fresh berries and cream.
Nutrition Facts : Calories 154 kcal, Carbohydrate 25 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 236 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
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