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
Easy Angel Food Cake Recipe!- The Scran Line
You’re about to learn how to make the easiest and lightest cake ever! Angel Food Cake is so light and fluffy and melt in your mouth. It’s the perfect easy to whip up cake that’s sure to impress! Topped with fresh cream and berries, it’s a stunner!
Angel Food cake
12 large egg whites, room temperature
150g - 1 cup all-purpose flour
1/4 tsp salt
370g - 1 3/4 cups caster sugar, divided
1 1/2 tsp cream of tartar
2 tsp pure vanilla extract
1 orange zested
3 drops orange food gel
Decorations
500ml - 2 cups whipped cream, cold
1 tsp vanilla extract
Powdered sugar to dust
Assorted berries, washed and dried
Angel Food cake
Preheat your oven to 175°C / 350°F.
Separate your eggs white from your yolks into a very clean glass or metal mixing bowl. To ensure your bowl is super clean, add 1 tsp white vinegar or fresh lemon juice and use a paper towel to wipe it down until dry. For this recipe you can either use a hand mixer or a stand mixer fitted with a balloon whisk. Set aside for 30 minutes.
Sift the flour, salt and 3/4 cup of sugar into a large mixing bowl use a whisk to combine and set aside. You’ll need to sift these ingredients 3 times.
Add the cream of tartar and vanilla extract to the egg whites and whisk on medium speed until you reach soft peaks.
Slowly add the remaining sugar to the egg whites, 1 tbsp at a time and continue whisking until the mixture becomes thick and glossy.
Add 1/2 of the flour mixture and the orange zest to the meringue mixture and use a spatula to gently fold through. Repeat this process with the remaining flour. Your mixture should still be nice really thick and hold stiff peaks if you fold correctly.
For this recipe you’ll need an Angel Food Cake Pan. You don’t need to line or grease the pan because in order for this cake rise properly you need it to stick to the sides of the cake pan. Gently spoon the mixture into your cake pan.
Use a paper towel to clean off any cake batter off the side of the cake pan. Then use a skewer to gently swirl through the cake pan, almost hitting the bottom to get rid of any air bubbles. Place the cake pan on the bottom rack of your oven and bake for 35-40 minutes until the cake is golden brown and a skewer inserted into the cake comes out clean.
Take the cake pan out of the oven and place upside down on your work bench to cool completely to room temperature. Most angel food cake pans half little feet at the top of the cake pan to allow steam to escape as the cake cools. If yours doesn’t place on a cooling rack to allow to cool.
Once cooled, carefully run a knife around the outside of the cake pan and then gently encourage the cake to lift out by wiggling and slowly lifting the bottom of the cake pan.
Whipped cream
Simple add the heavy cream and vanilla extract (1 tbsp sugar is optional) and use an electric hand mixer to whip to stiff peaks.
To decorate dust with powdered sugar and serve with fresh berries and whipped cream.
-
FOLLOW ME HERE:
Instagram:
Facebook:
Pinterest:
Twitter:
HELPFUL LINKS:
To convert grams into US cups, please follow this link:
To convert grams into metric cups, please follow this link:
About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
#thescranline #angelfoodcake #easybaking
If you have Lemon, Make this Dessert in 10 Minutes! No-Bake, No Gelatin, Easy and Delicious!
No-bake Lemon Mousse Recipe. A citrusy and delicious dessert with a cracker crust, filled with a smooth creamy filling that almost melts in your mouth and topped with lemon cream.
If you like the video, like, subscribe and share! Thank you! ❤
???? Enable translation in your language. On mobile, click 'CC' in the upper right corner of the video. On your computer, click on the video settings '⚙️' and activate the translation!
⭐ SUBSCRIBE for more video recipes:
???? Lemon Mousse Ingredients:
200g Biscuits
6 tablespoons Melted Butter (80g)
Keep in the fridge for 30 minutes
4 cups Milk (950 ml)
3/4 cup Sugar (170g)
5 tablespoons Cornstarch (45g)
1/2 cup Plain Yogurt (120g)
8x11 inch cake mold (18x28 cm)
Chill in the fridge for 30 minutes
1/3 cup Lemon Juice (100 ml)
1 1/4 cups Water (300 ml)
3 tablespoons Cornstarch (25g)
1/2 teaspoon Turmeric or Food Coloring
1/4 cup Sugar (50g)
Chill in the fridge for 1 hour
Decorate with melted White Chocolate
???? MORE RECIPES YOU HAVE TO TRY:
Apple Puff Pastry Recipe -
Easy Potato Cakes Recipe -
Easy Apple Pancakes Recipe -
Tasty Lemon Cake in 2 minutes -
Easy Chocolate Brioche Recipe -
Amazing 3-Ingredient Butter Cookies -
Easy Chocolate Brioche Recipe -
#lemon #dessert #recipe #lemontart #lemonmousse #lemonpie #lemoncake #nobake #cake #pie #lemon #nobakedessert #5minutedessert #10minutedessert
3 Angel Food Cake Desserts That Taste Like Heaven!
1. Berries and Cream Angel Food Scoop Cake:
2. Madeleines 4 Ways:
3. Lemon Meringue Angel Food Cake:
___
Subscribe to Tastemade:
LIKE us on Facebook:
FOLLOW us on Instagram:
FIND us on Snapchat Discover:
Lemon Angel Food Cupcakes - HoneysuckleCatering
Bakery vs Homemade MATCHA MOCHI CAKE: I made these Lemon Angel Food Cupcakes a few years ago for an outdoor shower and it was an absolute hit!
Lemon Frosting Recipe:
Vanilla Buttercream:
INSTAGRAM:
SUBSCRIBE to my channel:
FACEBOOK:
The girls were all telling me that the unexpected zesty lemon flavor and the lightn and airy-ness of the angel food cupcakes were perfect for a Spring party!
Lemon Frosting Recipe:
Vanilla Buttercream:
Ingredients:
- ½ cup of cake flour (make your own: ½ cup all purpose flour + 1 tbsp of cornstarch)
- ½ cup of powdered sugar
- ¾ cup of egg whites (or egg whites from 5 large eggs)
- ¼ tsp of Kosher salt
- ¾ tsp of cream of tartar
- ½ cup of fine granulated sugar
- 1 tsp of vanilla extract
- 2 tsp of grated lemon zest
Directions:
First preheat your oven to 350°F. Then place your cupcake liners in your cupcake pan and then set it aside.
Sift together the cake flour and powdered sugar over a medium sized bowl and then we're going to repeat this process 3 times. This will help incorporate air into the mixture.
Now for the wet ingredients. Beat together your egg whites and salt in a mixer for about a minute on medium speed until it's frothy. Then add the cream of tartar, and continue beating it until soft peaks form. Now slowly add your granulated sugar, about a tablespoon at a time, beating until stiff peaks form. We're incorporating the sugar to stabilize the meringue help it expand and achieve that glossy texture.
Now turn off your mixer and sprinkle your flour mixture over egg whites, about a 1/4 cup at a time. You want to gently fold this in after each addition. Finally stir in your vanilla and lemon zest for that extra boost of flavor.
Scoop out your batter into your lined cupcake pan and then bake for about 15-18 minutes or until lightly golden brown.
Once it's done remove from the oven and let cool completely for about 20-30 minutes.
I'm frosted these cupcakes using my lemon frosting recipe. You can also pair this with the vanilla buttercream too (links below)
*note* If you would like a traditional Angel Food Cake you can always double the recipe and then bake it in an angel food cake pan and then serve it with some whip cream and strawberries just as well!
Lemon Frosting Recipe:
Vanilla Buttercream:
© 2014 Honeysuckle Catering. All Rights Reserved.
Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home. easy recipe by honeysuckle Recipes - Topic
Mary Berry's Angel Food Cake with Lemon Curd | #GBBO S04E01 | Cakes Week
Mary Berry's Angel Food Cake with Lemon Curd was the first technical challenge in The Great British Bake Off (GBBO) Season 4. This American cake is incredibly light as it’s made with whisked egg whites and no fat. Mary Berry decorates her version with homemade lemon curd and passion fruit seeds.
Equipment and Preparation: You will need a 25cm/10in angel food cake pan.
Original Recipe :
I was so inspired by GBBO that I wanted to try all the technical challenge recipes.
GBBO S04E01 - Cakes week - Mary Berry's Angel Food Cake with Lemon Curd
GBBO Brief:
[Mel] Bakers, it's time for your first technical challenge. Let's have a quick communal shoulder roll.. De-stress..
[Sue] So, your first technical challenge is devilishly difficult. Beelzebub's last stand - it's an angel food cake, this is a delicate light sponge, topped with whipped cream and drizzled with a lemon and passion fruit curd.
[Mel] I can tell you that it is one of Mary Berry's very own recipes.
[Sue] You've got two and a half hours to make the angels sing.
[Sue, Mel] On your marks. Get set. Bake!
Ingredients: For the cake
-------------------------
1. Plain flour - 125 grams/4½ oz
2. Caster sugar - 300 grams/10½ oz
3. Egg whites - 10
4. Lemon Zest of 2 lemons
5. Lemon juice - 1 tablespoon
6. Cream of tartar - 1 teaspoon
7. Salt - ½ teaspoon
For the Lemon Curd
------------------
1. Egg yolks - 5
2. Caster sugar - 200 grams/7 oz
3. Lemons juice - 2 lemons
4. Lemon Zest of 1 lemon
5. Unsalted butter - 3 oz, cubed
6. Passion fruit - 1
For the topping
---------------
1. Whipping cream - 300 ml/10 fl oz
2. Vanilla extract - ½ teaspoon
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.
_____________________________________________
***********************************************
- - - - - - - - - - - - - - - - - - - - - - -
❤️ Connect with Me ❤️
Andrea's Instagram:
Nicholas' Instagram:
Pinterest:
----------------------------------------------------------
All music is from