Cake Recipes: Luscious Lemon Angel Cake by Recipe Cottage

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	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 (see end of recipe) 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 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 stand straight). 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 peel. 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. Lemon Cake Filling: 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 three cups. Notes: I've made this cake at least half a dozen times, always successfully. I always follow the instructions (esp. when it comes to sifting) to the letter. I've always found that there is much too much lemon cake filling, and it's fun to eat the leftovers with the leftover cake that you've carved out of the centre of the finished product! I often used cool whip instead of whipping up real whipped cream in the cake filling. Before I found a tube cake pan with its own legs, I always used two drinking glasses to invert the pan (one at each edge). They left two small dents in the cake, but no one ever complained! I hear sticking a bottle through the middle hole also works. I never bothered with "dusting it with icing sugar" or garnishing with lemon wedges, and again, no complaints! This calls for lots of egg whites and no yolks (i.e. low fat, except for the filling). I often ended up using the yolks in creme brulee for my mom, which she absolutely adores. Making egg bread would also put them to good use. When cutting off the top 1-inch of the cake, I stick a couple of toothpicks in the cake - one above the cut, one below, to use as a guide when putting the top back on.