LUSCIOUS LIME ANGEL SQUARES
A creamy lime topping turns angel food cake into these yummy squares that are perfect for potlucks or picnics. "You can eat a piece of this light and airy dessert without feeling one bit guilty," notes Beverly Marshall of Orting, Washington. "I adapted this luscious treat from another recipe. It is super-easy to make."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a 13x9-in. dish coated with cooking spray; set aside., In a small bowl, beat cream cheese until smooth. Beat in the sugar, lemon juice and zest. Add gelatin mixture; beat until combined. Fold in 1-1/2 cups whipped topping. , Spread over top of cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares; top with remaining whipped topping.
Nutrition Facts : Calories 139 calories, Fat 4g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 145mg sodium, Carbohydrate 21g carbohydrate, Fiber 0 fiber), Protein 3g protein.
KEY LIME COCONUT ANGEL CAKE
Who can resist this heavenly dessert when it's so easy to make?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 16
Number Of Ingredients 8
Steps:
- Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
- In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
- Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
- Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.
Nutrition Facts : Calories 270, Carbohydrate 46 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 35 g, TransFat 0 g
LIME ANGEL FOOD CAKE
For my husband's family reunion, I took a store-bought angel food cake and turned it into this special dessert with a lovely lime cream frosting topped with toasted coconut. It went over big! -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In the top of a double boiler, beat eggs and yolks. Stir in 1/2 cup sugar, lime juice and zest. Cook over simmering water while gradually whisking in butter. Cook and stir until mixture is thickened and reaches 160°. Strain; refrigerate until completely cool., In a small bowl, beat cream and vanilla until stiff peaks form; gradually beat in remaining sugar. Gently fold into lime mixture. , Split cake horizontally into three layers. Place bottom layer on a serving plate. Spread with 2/3 cup lime mixture. Repeat. Place top layer on cake. Frost top and sides with remaining lime mixture. Sprinkle with coconut. Refrigerate for at least 30 minutes before slicing.
Nutrition Facts :
LIME ANGEL FOOD CAKE WITH LIME GLAZE AND PISTACHIOS
Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.
Provided by Matt Lewis
Categories Cake Mixer Egg Dessert Low Fat Low Cal Lime Pistachio Birthday Family Reunion Healthy Low Cholesterol Engagement Party Party Potluck Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 15
Steps:
- For cake:
- Position rack in center of oven and preheat to 350°F. Sift flour, 1/2 cup superfine sugar, and salt into medium bowl; repeat sifting 3 times. Using electric mixer, beat egg whites, lime peel, and vanilla on medium speed in large bowl until frothy (mixture may turn neon green but color will change when remaining ingredients are added). Add cream of tartar; increase speed to high and beat until soft peaks form. Gradually add remaining 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sprinkle 1/3 of flour mixture over whites and gently fold in until incorporated. Fold in remaining flour mixture in 2 more additions just until incorporated. Transfer to ungreased 10-inch angel food cake pan with 4-inch-high sides and removable bottom (do not use nonstick pan); smooth top.
- Bake cake until pale golden and tester inserted near center comes out clean, about 38 minutes. Immediately invert cake onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or metal funnel and cool cake completely.
- Using long thin knife, cut around cake sides and center tube to loosen. Lift out center tube with cake still attached; run knife between cake and bottom of pan to loosen. Invert cake onto rack, then turn cake over, rounded side up. Set rack with cake atop rimmed baking sheet.
- For lime syrup and lime glaze:
- Combine sugar and 3 tablespoons lime juice in small saucepan; stir over medium heat until sugar dissolves. Brush syrup all over top and sides of cake. Immediately press pistachios onto top and sides of cake, pressing to adhere.
- Stir powdered sugar with remaining 1 tablespoon lime juice in small bowl until smooth. Drizzle glaze over top of cake. Let stand until glaze sets, about 10 minutes. DO AHEAD: Cake can be made up to 1 day ahead. Cover with cake dome and store at room temperature.
- Transfer cake to platter; cut into wedges and serve.
ANGEL FOOD WITH LEMON SAUCE RECIPE
An easy-to-make dessert that is light and delicious. The light angel food cake is perfect with the mild lemon-flavored sauce. Add a dollop of whipped cream for a nice finishing touch.
Provided by RecipeTips
Number Of Ingredients 10
Steps:
- Preheat the oven according to the cake mix directions. Prepare and bake the angel food cake as directed on the package; cool completely. SAUCE: Combine the sugar and cornstarch in a saucepan; stir to combine. Add the water and salt. Cook until mixture has thickened and is clear; bring to a boil. Remove from the heat and add the lemon juice, zest and butter. Stir until butter has melted. Allow sauce to cool. It will thicken as it cools. Serve sauce over a slice of angel food cake and add a dollop of whipped topping.
2-INGREDIENT LEMON ANGEL FOOD CAKE RECIPE
This 2-ingredient lemon angel food cake recipe brings together angel cake mix and lemon curd to make a moist and fluffy lemon cake dessert.
Provided by Recipes.net Team
Categories Cakes
Time 45m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F and grease a cake pan with cooking spray.
- In a stand mixer or a large bowl with a whisk, combine cake mix and lemon curd until smooth.
- Pour into a greased cake pan. Spread evenly.
- Bake cake for 30 to 40 minutes or until a cake tester inserted comes out clean.
- Allow to cool down to room temperature.
- Dust with powdered sugar and serve.
Nutrition Facts : Calories 483.00kcal, Carbohydrate 100.00g, Fat 7.00g, Fiber 1.00g, Protein 6.00g, SaturatedFat 5.00g, ServingSize 8.00 slices, Sodium 700.00mg, Sugar 85.00g, TransFat 1.00g, UnsaturatedFat 1.00g
LIME ANGEL FOOD CAKE
This is such an old time recipe--always a fave for birthdays, young and old alike, because it's so light tasting after a big meal. I usually make it with lemon pie filling, but this tastes even better! I actually would rather make the angel food from a mix as opposed to homemade--it's one of those instances where I find packaged is superior!
Provided by Jan in Lanark
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 3
Steps:
- Prepare pie filling according to directions and chill.
- Slice cooled cake into 3 layers and spread half of the chilled filling between layers.
- Whip the cream and fold into the remaining pie filling.
- Spread mixture over top and sides of cake.
- Chill at least 4 hours or overnight.
LEMON AND LIME CAKE
Delicious, easy and unusual teatime cake
Provided by ilonah
Time 1h10m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat oven to 200 degrees C (180 fan oven)
- Whisk the sugar and butter until light and fluffy
- lightly whisk the eggs and slowly beat into the butter and sugar mixture
- fold in the flour, lime and lemon zest and juice, sultanas and almonds
- Pour the mixture into a well greased cake tin or loaf tin
- Bake for 45 minutes or until a skewer pushed into the centre comes out clean
- Leave for a few minutes in the tin before turning out onto a rack to cool
LEMON AND LIME DESSERT SAUCE
Categories Sauce Citrus Fruit Dessert Low Fat Lemon Lime Spring Healthy Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 2/3 cups
Number Of Ingredients 10
Steps:
- Whisk sugar and cornstarch in small saucepan to blend. Add 1 cup water and stir over medium heat until mixture boils and thickens. Remove from heat. Add butter and stir until melted. Whisk in lemon juice and lime juice. Cool sauce to room temperature. Stir in lemon and lime slices and vanilla extract. Add food coloring, if desired.
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5/5 (2)Total Time 48 minsCategory DessertCalories 386 per serving
- Using a hand mixer, cream butter in a large bowl. Add in the powdered sugar a little at a time, this will form a thick paste. Add in the vanilla and milk, mix to combine. Add in the lemon and lime zest and half of the whipped topping and whisk in on low speed until smooth. Take the remaining whipped topping and fold in with a spoon or spatula. Place in fridge for 15 minutes to set up.
LEMON LIME ANGEL FOOD CAKE - PINT SIZED BAKER
From pintsizedbaker.com
Reviews 13Category CakeCuisine AmericanTotal Time 1 hr 30 mins
- Cut the Angel Cake in half horizontally. Add a layer of the Key Lime ice cream then top with angel cake. Place into the freezer to keep cold.
- Combine the sugar, lemon juice, zest, and water in a small pot and whisk in the egg yolks. Place over medium-low heat and add in the butter. Stirring constantly, bring the mixture to a simmer, then cook until thickened. Strain through a fine-mesh and serve.
- Remove the cake and ice cream from the freezer. Add any whipped cream if desired. Slice the cake and pour sauce over it.
MEYER LEMON ANGEL FOOD CAKE - PINT SIZED BAKER
From pintsizedbaker.com
Reviews 4Category CakeCuisine AmericanTotal Time 3 hrs
- Using a stand mixer, place eggs, water, lemon juice, cream of tartar, and vanilla into the mixing bowl with a whisk attachment and beat on medium low until bubbly then increase the speed to medium. As the eggs get foamy gradually add in the remaining 3/4 cup sugar. Just add a tablespoon at a time and go slowly. Continue to whip until soft peaks form.
- Remove the bowl from the mixer and sift a fine layer (about a 1/4 cup) of the flour mixture over the egg whites. With a large spatula, fold in the flour and sift in another 1/4 cup of flour. Take your time folding. It’s important to maintain as much of the air in the egg whites as possible.
- Pour the batter into a 9-inch tube pan. Give the pan a few taps to get the top level. Bake at 350℉ for 35 to 40 minutes or until a toothpick comes out clean.
LEMON ANGEL FOOD CAKE | TASTY KITCHEN: A HAPPY …
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ANGEL FOOD CAKE TROUBLESHOOTING GUIDE - PASTRY CHEF …
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Reviews 8Estimated Reading Time 7 mins
DELICIOUSLY FRESH LEMON LIME LOAF - THE ENDLESS MEAL®
From theendlessmeal.com
4.8/5 (14)Total Time 1 hrCategory DessertCalories 332 per serving
- In a large bowl, cream together the butter and sugar. Add the eggs and yogurt, lemon and lime zest and juice and beat until everything is thoroughly mixed, which is about 30 seconds.
- In a medium-sized bowl, whisk together the flour, baking powder, and sea salt. Add it to the large bowl and beat the batter just until everything comes together.
- Pour the batter into the loaf pan and bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
LIME ANGEL FOOD CAKE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
Reviews 57Estimated Reading Time 3 mins
- 2. Sift the flour in a large bowl. Repeat two more times. It is important to sift the flour three times total.
- 3. In a large mixing bowl, add the egg whites, lime zest, and juice. Using the whisk attachment, whisk on medium speed. Gradually add one cup of the powdered sugar. Keep the mixer running. Add one tablespoon of powdered sugar at a time until it is gone. Beat until egg whites reach soft peaks, about 10 minutes.
- 4. Gradually add sifted flour to the mixing bowl through a sieve. Do this in three parts. Gently fold the mixture in between each addition. When all the flour is added, gently fold one final time.
ANGEL FOOD LEMON CUPCAKES - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
Cuisine AmericanTotal Time 52 minsCategory Baked Good, CUPCAKES!, DessertCalories 278 per serving
- Place the lemon juice, sugar, egg yolks, butter, and salt into a small saucepot. Whisk to combine. Place the saucepot over medium heat and let come to a slow boil, whisking constantly, or it can burn on the bottom.
- Preheat the oven to 350°F. Line a cupcake tin with cupcake liners and set aside. In a food processor, add the sugar and pulse until very fine, about 2 minutes. Sift half of the sugar with the flour and salt, set aside.
- Add the heavy cream to a large bowl. Using a hand mixer or stand mixer with the whisk attachment, mix on low until bubbles start to form. Add in the powdered sugar one tablespoon at a time, mixing between additions. Add the cornstarch and vanilla once the cream starts to form soft peaks.
- Only assemble the lemon cupcakes once the cupcakes are completely cooled. Add some lemon curd to a piping bag with a small round tip. Gently press into the middle of the cupcake about 1/2 inch down. Squeeze some curd into the cupcake center, only about a teaspoons worth. Continue with all the cupcakes.
KEY LIME ANGEL FOOD CAKE BARS! (2 INGREDIENTS) - DIY THRILL
From diythrill.com
Cuisine AmericanCategory DessertServings 12Total Time 30 mins
- In mixing bowl, stir together Key Lime Creme Pie Filling and Powdered Cake Mix until well combined.
LIME-GLAZED ANGEL FOOD CAKE RECIPE | MYRECIPES
From myrecipes.com
Servings 12Calories 172 per serving
- Preheat oven to 375°. Spread the coconut on a baking sheet; toast about 5–7 minutes or until golden. Set aside.
- Combine powdered sugar, 1 tablespoon water, lime juice, 1/4 teaspoon lime zest, and a dash of salt in a small bowl. Let stand 10 minutes. Pour glaze over cake, sprinkle with the toasted coconut, and let stand 10 minutes or until glaze is set. Stir together mango, granulated sugar, and remaining 1/4 teaspoon lime zest in a large bowl.
- Use a serrated knife to cut the cake into wedges. Arrange on dessert plates with the mango slices on the side.
LIME-GLAZED ANGEL FOOD CAKE RECIPE | HEALTH.COM
From health.com
Servings 12Calories 172 per serving
- Preheat oven to 375°. Spread the coconut on a baking sheet; toast about 5–7 minutes or until golden. Set aside.
- Combine powdered sugar, 1 tablespoon water, lime juice, 1/4 teaspoon lime zest, and a dash of salt in a small bowl. Let stand 10 minutes. Pour glaze over cake, sprinkle with the toasted coconut, and let stand 10 minutes or until glaze is set. Stir together mango, granulated sugar, and remaining 1/4 teaspoon lime zest in a large bowl.
- Use a serrated knife to cut the cake into wedges. Arrange on dessert plates with the mango slices on the side.
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