FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

DessertsCakes & Dessert Breads pg 1 >  Angel Cake, Lemon

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

ANGEL CAKE, LEMON

Serves 8.

Ingredients
• 1 cup cake flour
• 1½ cups superfine granulated sugar
• 1¼ cups egg whites (about 10 large egg whites), at room temperature
• 1¼ teaspoons cream of tartar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon zest


Directions
Preheat the oven to 350°F.

Sift the flour twice with ½ cup of the sugar.

With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.

Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.

Stir in the vanilla, and add lemon zest.

Fold the flour and sugar mixture into the egg whites, ¼ cup at a time, until just incorporated.

Put the batter in an un-greased 10" tube pan and bake until the cake is a light golden brown and springy to the touch, about 1 hour.

Invert the pan and let the cake cool completely before removing from the pan.

This cake can be made in advance, cooled completely and stored in an airtight container for up to 2 days. Add strawberries or fruit or top with the 7-minute frosting that follows.


Nutrition information serving (1/14 of cake): Calories 128, Fat 0g, Saturated Fat 0g, Calories from Fat 1%, Calories from Protein 10%, Calories from Carbohydrate 89%, Cholesterol 7mg, Protein 6.9g, Carbohydrate 29g, Fiber 0g, Sodium 78mg.



7-MINUTE LEMON ICING
Serves 8.

Ingredients
• 2 large egg whites
• 1-½ cups granulated sugar
• 3 Tbsp. cold water
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. light corn syrup
1 tsp. vanilla extract (optional)
• 1 tsp. lemon zest, grated

Combine all ingredients, except vanilla and lemon zest, in the top of a double boiler or bowl. Bring water in the bottom of the double boiler or saucepan (if using a bowl) to a simmer. Place top of the double boiler or the bowl over the simmering water. Immediately begin whipping mixture 3 minutes with an electric mixer on medium speed. Increase speed to high and beat another 3 minutes. Remove top of double boiler. Add vanilla and lemon zest. Beat 1 minute on high speed until mixture holds stiff peaks and is satiny. Makes enough to fill and frost a double layer 8- or 9-inch cake or the angel food cake.


Nutrition information serving: Calories 111, Fat 0g, Calories from Fat 0%, Cholesterol 0mg, Protein 0.9g, Carbohydrate 27.8g, Fiber 0g, Sodium 16mg.

The National 5 A Day Program - www.5aday.gov
 

RELATED RECIPES

 

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages