LEMONY ANGEL FOOD CAKE
Remember Mom's heavenly angel food cake? Ours has the same ethereal texture (due to egg whites) but with a bright burst of lemon flavor, thanks to fresh juice and zest. Fluffy citrus cream frosting and pretty candied lemon "daffodils" make it an even more memorable dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 17
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.
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
QUICKER LEMON ANGEL FOOD SUPREME
Boxed angel food cake speeds prep time but retains the cake's home-baked taste. And the no-cook version of sauce uses handy prepared lemon pie filling and whipped topping for fuss-free fixing and old-fashioned results.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Prepare cake batter according to package directions, adding lemon zest and extract. Bake according to package directions. After baking, immediately invert pan and cool completely. For the sauce, combine the pie filling, milk, lemon juice and extract in a bowl; beat until smooth. Fold in whipped topping. Serve with cake. Store sauce in the refrigerator.
Nutrition Facts : Calories 291 calories, Fat 4g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 311mg sodium, Carbohydrate 60g carbohydrate (51g sugars, Fiber 0 fiber), Protein 5g 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
More about "quicker lemon angel food supreme recipes"
QUICK LEMON ANGEL FOOD SUPREME RECIPE | CDKITCHEN.COM
From cdkitchen.com
4/5 (1)Total Time 2 hrsServings 12Calories 287 per serving
LEMON ANGEL FOOD CAKE BARS RECIPE! {JUST 2 INGREDIENTS}
From thefrugalgirls.com
LIGHT LEMON ANGEL FOOD CAKE RECIPE - INSPIRED TASTE
From inspiredtaste.net
2-INGREDIENT LEMON ANGEL FOOD CAKE RECIPE
From recipes.net
PIN ON INSPIRATIONAL - PINTEREST
From pinterest.com
ANGEL FOOD SUPREME - RECIPE - COOKS.COM
From cooks.com
LEMON ANGEL FOOD CUPCAKES RECIPE | MYRECIPES
From myrecipes.com
QUICKER LEMON ANGEL FOOD SUPREME | FOOD, ANGEL FOOD, RECIPES
From pinterest.com
LEMON ANGEL FOOD CAKE - LOVE IN MY OVEN
From loveinmyoven.com
LEMON ANGEL FOOD SUPREME RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
QUICKER LEMON ANGEL FOOD SUPREME - PINTEREST
From pinterest.com
QUICKER LEMON ANGEL FOOD SUPREME RECIPE: HOW TO …
From preprod.tasteofhome.com
ANGEL FOOD SUPREME - RECIPE - COOKS.COM
From cooks.com
LEMON ANGEL FOOD SUPREME - BIGOVEN
From bigoven.com
LEMON ANGEL FOOD SUPREME – WE LOVE GOD!
From welovegod.org
BEST LEMON RECIPES | KING ARTHUR BAKING
From kingarthurbaking.com
ASTRAY RECIPES: LEMON ANGEL FOOD SUPREME
From astray.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love