How To make Lemon Meringue Angel Food Cake
Cake: 1 1/2 cups large egg whites
(11 to 12)
1 tablespoon cold water
1 cup sifted cake flour
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 teaspoon vanilla
2 teaspoons finely grated lemon zest
filling: 2 large eggs
3 egg yolks
1/2 cup sugar
6 tablespoons strained lemon juice :
(2 lemons)
1 tablespoon finely grated lemon zest
3 ounces unsalted butter (6 tablespoons)
chilled and cut into 6 pieces Meringue Frosting: 1/4 cup water
2/3 cup sugar
1/3 cup large egg whites :
(about 3)
1/8 teaspoon cream of tartar
2 tablespoons sugar
1 teaspoon vanilla
Place fresh, cold egg whites and cold water in the bowl of a heavyduty mixer. Set aside until they are 60 degrees, or slightly below room temperature. Pour flour, 1/2 cup granulated sugar and salt into a triple sifter or sieve. Sift onto a sheet of waxed paper; set aside. Adjust rack in lower third of oven; preheat oven to 325 degrees. Set nearby a dry, ungreased 10inch tube pan. Such a pan allows the batter to cling to the sides and rise to its full height. Place a longnecked bottle or large metal funnel nearby for inverting the baked cake. Whip egg whites, preferably with a whisk attachment until frothy. Add cream of tartar and whip on medium speed until soft peaks form. Continue whipping and gradually add the 1 cup granulated sugar until whites have thickened and form soft droopy white peaks. Add the vanilla and lemon zest in the final moments of whipping. Sprinkle onequarter of the flour mixture over the whites, and with a rubber spatula, fold into the whites. Repeat this process with the remaining flour mixture, folding in only onequarter of the flour mixture at a time. Gently pour the batter into an ungreased tube pan. Bake for 45 to 50 minutes, or until the top is light golden, the cake feels spongy and springs back when touched, and a wooden toothpick inserted in the middle comes out free of cake. Invert cake onto the neck of a bottle or funnel. Cool completely before removing from pan. To remove cake from the pan, slip just the tip of a small metal spatula between the cake and pan. Slowly trace the perimeter to release any cake sticking to the pan. Tilt the cake pan on its side, and gently tap the bottom against the counter to loosen the cake. Rotate the cake pan, tapping as you turn it a few more times, until it appears free. Cover the cake with a rack or cardboard round, and atthe same time that you invert the cake onto the work surface, tap it round cake For the filling: In a 1 1/2 quart heavybottomed saucepan, whisk briefly to combine the eggs, egg yolks, sugar, lemon juice, and lemon zest. Add the pieces of butter, and place the saucepan over medium heat, stirring constantly over the entire bottom. Cook the mixture without boiling until it begins to developbody and thicken. Remove from heat and pour through a stainless steel sieve into a bowl. Cover the surface with plastic wrap, poke a few small slits in the plastic with the tip of a paring blade allowing steam to escape while cooling. Refrigerate (curd will thicken). For the frosting: In a 3cup saucepan, combine the water and 2/3 cup sugar. Place over low heat to dissolve the sugar, then increase the heat to medium high and boil, without stirring, until a candy thermometer reads 235 degrees. (Wash down any sugar crystals slinging to the sides of the pan with a brush dipped in cold water.) Near the end of the boiling time, whip the egg whites with the cream of tartaruntil soft peaks form. Add the 2 tablespoons sugar, and continue to whip until the whites are stiff butnot dry. With the mixer running, pour the syrup onto the whipped whites. Continue to whip onmedium speed, about 3 minutes more. Mixture will thicken, cool and form glossy, stiff peaks. Addthe vanilla. Cool to room temperature, about 8 to 10 minutes, then frost cake right away. Assembling the dessert: Cut cake into three layers. Spread the lemon filling equally between the two layers; top with remaining layer. Frost top and sides of cake with Italian Meringue Frosting.
How To make Lemon Meringue Angel Food Cake's Videos
Angel Food Cake dengan Meringue Lemon
Asam manisnya meringue lemon dengan Angel Food Cake yang lembut untuk kelezatan surgawi.
BAHAN
Kue Angel Food lemon
12 putih telur, kuning telur dipisahkan untuk selai
400 gr gula pasir
2 sdm kulit lemon
2 sdm sari lemon segar
1 sdt esens vanili
1/4 sdt garam
125 gr tepung terigu
Selai lemon:
14 kuning telur
Sari dari 3 lemon
350 gr gula
354 ml sari lemon segar
5 sdm mentega tawar, dinginkan
Meringue:
3 putih telur, kuning telur dipisahkan untuk selai
1/4 sdt. Cream of tartar
6 sdm. gula
1 sdt. vanili
Untuk hiasan:
Irisan lemon
Bunga yang bisa dimakan
INSTRUKSI
1. Kue Angel Food:
2. Panaskan oven sampai 170 ℃.
3. Saring tepung ke dalam mangkuk besar. Sisihkan.
4. Letakkan putih telur dan gula dalam mangkuk standing mixer yang dilengkapi pengocok. Kocok dengan kecepatan rendah untuk mengaduk rata, lalu kocok lagi dengan kecepatan sedang-rendah selama sekitar 4 menit.
5. Dengan mixer yang sedang berjalan, tambahkan sari lemon, jus, vanili dan garam. Naikkan kecepatan ke medium, dan secara bertahap ke kecepatan menengah-tinggi selama satu atau dua menit, sampai meringue mengilap namun tidak kaku.
6. Taburi tepung di atasnya dan lipat dengan lembut dengan spatula silikon. Letakkan campuran kue ke panci kue Angel Food berukuran 10 inci, dan panggang selama 40-45 menit.
7. Setelah kue matang, keluarkan dari oven dan balikkan loyang. Dinginkan kue sepenuhnya, sekitar 2 jam, lalu dengan lembut, keluarkan dari loyang dengan menjalankan pisau di sekitar tepinya.
8. Selai:
9. Kocok kuning telur, kulit lemon, gula dan sari lemon dalam panci sedang.
10. Lalu, masak di atas api sedang, dan aduk terus sampai mengental, sekitar 7 sampai 8 menit.
11. Angkat dari api dan masukkan mentega satu sendok makan. Aduk setelah setiap penambahan.
12. Tuangkan ke dalam wadah tahan panas dan tutup dengan bungkus plastik yang ditekan langsung ke permukaan selai untuk mencegah terbentuknya lapisan di atasnya.
13. Masukkan ke kulkas untuk mendingin. Jika didinginkan, selai akan bertahan hingga 2 minggu.
14. Meringue:
15. Panaskan oven sampai 180 ℃.
16. Dalam mangkuk standing mixer berdiri dilengkapi dengan pengocok, kocok putih telur dan krim tartar. Kocok sampai meringue mulai membentuk, lalu masukkan gula dan vanili.
17. Letakkan meringue di atas kue dengan spatula, dan panggang sampai kecoklatan, sekitar 7-10 menit.
18. Penyajian:
19. Letakkan selai lemon di atas kue, dan dengan hiasan yang diinginkan.
20. Iris dan sajikan, tambahkan selai lagi jika mau.
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Recipe Lemon Meringue Angel Cake Recipe
Recipe - Lemon Meringue Angel Cake Recipe
INGREDIENTS:
-12 egg whites
●1-1/2 cups sugar, divided
●1 cup cake flour
●2 teaspoons cream of tartar
●1-1/2 teaspoons vanilla extract
●1/4 teaspoon salt
●1 jar (10 ounces) lemon curdMERINGUE TOPPING:
●4 egg whites
●3/4 teaspoon cream of tartar
●1/2 cup sugar
Angel Food Cake with Lemon Pie Filling
Angel Food Cake with Lemon Pie Filling is an easy and delicious dessert to serve for Easter or anytime. {Recipe Below} We used a boxed angel food cake mix that called using only water. With only four ingredients, it’s economical too. Layer the angel food cake, lemon pie filling and cool-whip in a large glass bowl for an impressive dessert. #turnips2tangerines #youtubefood #easy #easyrecipe #myyoutuberecipe #baking #cake #angelfoodcake #lemon #lemonpie #desserts #trifle
Turnips 2 Tangerines shares recipes and ramblings from my everyday life.
Tasty Lemon ???? Simple Mini Lemon Tarts | 3 Ingredient Recipe
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email: lynn@turnips2tangerines.com
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Things mentioned in video:
Angel Food Cake Mix
Lemon Pie Filling
Cool Whip
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Angel Food Cake with Lemon Pie Filling
1 box Angel Food Cake Mix
Water
1 can Lemon Pie Filling
Cool Whip
Prepare cake mix according to package directions.
When cool, cut cake into cubes with a serrated knife. In large glass bowl, layer cake cubes, lemon pie filling and cool whip. Layer again, ending with cool whip. Serve.
Lemon Pie Filling Cake | Easy Cake Recipe | Lemon Cake | What's for Dessert?
Hey! Here is my mom's famous Lemon Pie Filling Cake recipe! It's so delicious! Try the flavors we did in the video or make your own combinations like vanilla cake with raspberry pie filling, lemon cake with blueberry pie filling,.... or! Chocolate cake with cherry pie filling! Yummy! Don't forget about the frosting!! Keep it simple with vanilla frosting and Cool Whip, or try out chocolate frosting and Cool Whip. Whatever flavors you choose, I hope you love it!
Lemon Pie Filling Cake
Ingredients:
1 box Lemon Cake Mix
1 can Lemon Pie Filling
1 can Lemon Frosting
1 container Cool Whip
Cake:
Mix cake mix per package directions.
Pour into prepared 9x13 pan.
Drop spoonfuls of pie filling all over cake batter.
Swirl pie filling into cake batter with knife.
Bake cake per package directions.
Let cool completely before frosting.
Frosting:
Fold frosting and Cool Whip together.
Frost cooled cake.
Enjoy!
Store any leftover cake in the refrigerator.
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How to Make Angel Food Cake - EASY Recipe!! Back to Cake Basics Episode
GET THE RECIPE:
A simple, everyday recipe for Angel Food cake! My easy recipes uses regular, all-purpose flour and granulated sugar. It's also less sweet than most store-bought Angel Food cakes! This ultra-fluffy, light and delicate white sponge cake is perfect for your next cake creation. Use this recipe for layered cakes, cupcakes and sheet cakes. It's a simple base that's great with any frosting or flavor! Try it with my 'Berry Whipped Cream Frosting' for a very delicate and fluffy cake!
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Lemon Meringue Cake from Scratch, Delicious and Easy to Make!
Lemon Meringue Cake from Scratch, Delicious and Easy to Make!
Recipe:
Lemon Cake:
90 ml (1/3 cup + 1 tbsp) Heavy Cream
125g (1/2 cup + 2 tbsp) Sugar
120g (1 cup) Flour
2 Eggs
2g (2tsp) Baking Powder
1 Lemon Zest
Lemon Curd:
140g (2/3 cup +1tbsp) Sugar
4 Eggs
3 Juiced Lemons
60g (1/4 cup) Butter
Lemon Mousse:
Lemon Curd
400ml (1 2/3 cup) Heavy Cream
3 Gelatine Sheets
Italian Meringue:
90ml (1/3 cup + 1tbsp) Water
4 Egg Whites
240g (1 cup + 1 1/2 tbsp) Sugar