How To make Luscious Lemon Angel Food Cake
-Patricia Dwigans fwds07a- 1 1/2 c Egg whites; 10-12 large
1 1/2 c Powdered sugar; sifted
1 c Cake flour; sifted, OR
- all purpose flour 1 1/2 ts Cream of tartar
1 ts Vanilla
1 c Sugar
1 ts Lemon peel; finely shredded
LEMON FILLING:
3/4 c Sugar
1 pk Unflavored gelatin
ds Salt 3/4 c Cold water
1 ts Lemon peel; finely shredded
3 tb Lemon juice
Yellow food coloring; - optional 1 c Whipping cream
GARNISH:
Powdered sugar Lemon slices; quartered, - optional In a very large mixing bowl, bring egg whites to room temperature. Meanwhile sift powdered sugar and flour together 3 times. Set flour mixture aside. Add cream of tartar and vanilla to egg whites. Beat till soft peaks form. Gradually add the sugar, 2 tablespoon at a time until soft peaks form. Sift about 1/4th of the flour mixture over the egg white mixture, then gently fold in. Repeat sifting and filding in the remaining flour mixture, using 1/4th of it each time. Gently fold in lemon peel. Gently cut through cake batter with a knife or metal spatula. Bake on lowest rack in a 350~ oven for 40-45 minutes or till top springs back when lgihtly touched. Immediately invert cake in pan. Cool completely. Using a narrow metal spatual loosen sides of cake from pan. Remove cake from pan. Using a serrated or very sharp knife, cut off the top 1-inch of the cake; set aside. With the knife held parallel to the side of the cake, cut around the hole in the cente rof the cake, leaving a 1-inch thickness of cake around the hole, then cut around inside the outer edge of the cake, leaving the outer cake wall 1-inch thick. Using a spoon remove center of cake, leaving 1-inch thick base. Place the hollowed out cake on a serving plate. Spoon filling into the hollowed out section. Replace the top of the cake. Cover and chill for 4-24 hours. Before serving, sift powdered sugar over the cake; if desired, garnish with lemon slices. Lemon Cake Filling. In a saucepan, stir together sugar, gelatin and salt. Gradually stir in cold water. Stir in lemon peel and lemon juice. Heat and stir just till gelatin dissolves. If desired, stir in a few drops yellow food coloring. Cool lemon gelatin mixture in a bath of ice water, stirring constantly for 5-8 minutes or till mixture is the consistency of corn syrup. Remove lemon-gelatin mixture from ice water; set aside. In a medium bowl beat 1 cup whipping crem till soft peaks form. Fold 1/4th of the whipped cream into the lemon gelatin mixture back into the
remaining whipped cream. Chill 5 minutes or till the mixture mounds when spooned. Makes 3 cups. -----
How To make Luscious Lemon Angel Food Cake's Videos
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Lemon Cake | How To Make Lemon Cake | Lemon Sponge Cake - Recipe Videos
Lemon Cake Recipe - How To Make a Lemon Cake - Lemon Sponge Cake - Lemon Dessert
HOW TO MAKE Lemon Cake
Here is a perfect dessert for people who love a bit of sourness mixed in overall sweetness! This lemon dessert is no other than a Lemon Sponge Cake!
LEMON CAKE STEP BY STEP RECIPE ON OUR WEBSITE HERE ????
Lemon Cake Recipe:
Step 1
First, mix together the flour, baking powder, baking soda, lemon zest and salt in a large bowl.
Step 2
Beat together the butter, eggs, yolks and lemon juice in a different bowl.
Step 3
Gradually add the floury mixture and premade buttermilk into the egg mixture. Mix until smooth.
You can find the rest steps and detailed description with images here ????
INGREDIENTS:
7 4/5 oz butter
10 1/2 oz flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tbsp lemon zest
10 1/2 oz sugar
3 1/2 oz sugar
4/5 cup water
2 eggs
3 yolks
Juice of 1 lemon
2 tbsp lemon juice
1 cup low-fat buttermilk
Lemon slices
Whipped cream
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How to Make Perfect Angel Food Cake | The Stay At Home Chef
Angel food cake is light and airy and deliciously sweet. The perfect angel food cake recipe is also easier to make than you might think for the perfect sponge cake, every time.
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 3 cups powdered sugar, divided
• 1/4 teaspoon salt
• 1 cup cake flour
• 12 egg whites
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1½ teaspoons cream of tartar
✅Instructions
00:00:20 - Using a tube pan for Perfect Angel Food Cake
00:01:06 - Separate 12 egg whites into a large mixing bowl
00:01:33 - Why use cake flour and powdered sugar for Perfect Angel Food Cake recipe
1️⃣ 00:01:21 - In a large mixing bowl, sift together 1½ cups powdered sugar with salt, and cake flour. Set aside.
2️⃣ 00:02:06 - In another large mixing bowl, use a hand mixer to beat together egg whites, vanilla extract, almond extract, and cream of tartar. Whip for 2 minutes. Slowly add in remaining 1½ cups of powdered sugar until stiff peaks form.
3️⃣ 00:03:12 - Sprinkle some of the flour mixture on top of the stiff egg peaks and gently fold in. Repeat this process to gradually fold in all of the remaining flour mixture.
4️⃣ 00:03:49 - Scrape into an ungreased tube pan.
5️⃣ 00:04:17 - Bake in a 350 degree oven for 40 to 45 minutes, until the top is lightly browned and is dry to the touch.
6️⃣ 00:04:30 - Remove pan from oven and immediately invert onto a cooling rack or by placing a bottle in through the center. Let cool in pan 1½ hours. Tap the sides and and bottom and gently remove the cake from the pan.
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Angel Food Cake
Angel Food Cake by renowned Pastry Chef Anil Rohira - If light and fluffy is what you look for in a cake, then angel food cake which is a type of a sponge cake is your recipe of choice.
How to Make Classic Lemon-Cream Cheese Frosting I MyRecipes
Our best-ever cream cheese frosting with lemon is perfect for spreading over Heavenly Angel Food Cake or the sheet cake of your choice.
Get the recipe:
1 1/2 (8-oz.) packages cream cheese, softened
1/4 cup butter, softened
1/4 cup fresh lemon juice
1 (16-oz.) package powdered sugar
2 teaspoons lemon zest
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2 ingredient lemon bars
1 box angel food cake mix
1 can lemon cream or pie filling