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Angel Food 04
Luscious Lemon Angel Cake
1 1/2 c egg whites (10-12 large)
1 1/2 c sifted powdered sugar
1 c sifted cake (or all purpose) flour
1 1/2 tsp cream of tartar
1 tsp vanilla
1 c sugar
1 tsp finely shredded lemon peel
Lemon cake filling
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 with an electric mixer on medium to high speed till soft peaks
form (tips curl). Gradually add the sugar, 2 tablespoons at a
time, beating on medium to high speed till stiff peaks form (tips
Sift about 1/4 of the flour mixture over the egg white mixture,
then gently fold in. Repeat sifting and folding in the remaining
flour mixture, using 1/4 of it each time. Gently fold in lemon
Gently pour batter evenly into an ungreased 10-inch tube pan. Gently
cut through cake batter with a knife or metal spatula. Bake on
lowest rack in a 350*F oven for 40-45 minutes or till top springs
back when lightly touched. Immediately invert cake in pan; cool
completely. Using a narrow metal spatula, 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 center of the cake, leaving
a 1-inch thickness of cake around the hole. Then cut around inside
the the outer edge of the cake, leaving the outer cake wall 1-inch
thick. Using a spoon, remove the centre of the cake, leaving a
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 to 24 hours. Before serving, sift
powdered sugar over the cake. If desired, garnish with lemon slices.
Makes 12 servings.
In a saucepan stir together 3/4 c sugar, 1 envelope unflavoured
gelatin, and a dash of salt. Gradually stir in 3/4 c cold water.
Stir in 1 teaspoon finely shredded lemon peel and 3 tablespoons
lemon juice. Heat and stir just till gelatin dissolves. If desired,
stir in a few drops yellow food colouring. Cool lemon-gelatin
mixture in a bath of ice water, stirring constantly for 5-8 minutes
or till the mixture is the consistency of corn syrup. Remove
lemon-gelatin mixture from ice water; set aside. In a medium bowl
beat 1 c whipping cream till soft peaks form. Fold 1/4 of the
whipped cream into the lemon gelatin mixture. Then fold the
lemon-gelatin mixture back into the remaining whipped cream. Chill
about 5 minutes or till the mixture mounds when spooned. Makes
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