Lemon Vanilla Angel Food Cake With Raspberry Blueberry Sauce Recipes

BLUEBERRY-LEMON ANGEL FOOD CAKE RECIPE

Steps:

• Prepare and preheat grill. Grill angel food cake until lightly toasted and golden, about 2-5 minutes per side. Be careful not to grill the cake over a high flame - we recommend over a very low flame or on one side of the grill where the flame has been turned off.
• Meanwhile, stir together Greek yogurt and jelly.
• To serve, drizzle about a quarter of the sauce (about 3 1/2 tablespoons) over each slice of angel food cake, and top each slice with about 1/4 cup berries and 1/4 teaspoon lemon zest.

EASY BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

RASPBERRY-WATERMELON TERRINE WITH BLUEBERRY SAUCE

Steps:

• Line a 9-by-5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides.
• Make the white layer: Sprinkle the gelatin over 1/2 cup milk in a medium bowl. Let stand 2 minutes. Heat the remaining 1/2 cup milk in a small saucepan over medium heat until steaming. Pour over the gelatin mixture and whisk until combined. Add the sugar and whisk until dissolved. Whisk in the sour cream, vanilla and salt until smooth. Pour the mixture into the prepared loaf pan, then lightly tap the pan on the counter to make an even layer. Refrigerate until set, 45 minutes to 1 hour.
• Make the red layer: Combine the watermelon, raspberries, sugar, lemon juice and salt in a blender; process until smooth. Strain through a fine-mesh sieve into a bowl, pressing the puree through with the back of a spoon. Transfer 1 cup of the puree to another bowl and sprinkle with the gelatin; let stand 2 minutes. Heat 1 cup of the remaining puree in a saucepan over medium heat until steaming. Pour over the gelatin mixture and whisk until combined. Stir in the remaining puree; let cool.
• Spoon the cooled puree over the white layer; loosely cover with the overhanging plastic wrap. Refrigerate until completely set, about 3 hours.
• Make the sauce: Combine the blueberries, sugar, salt and 1/4 cup water in a saucepan over medium heat. Cook, stirring, until the berries burst, about 5 minutes. Transfer to a blender and add the lemon juice; puree until smooth. Let cool completely.
• Unwrap the terrine; invert onto a platter. Slice and serve with the blueberry sauce and fresh blueberries.

OUTRAGEOUS LEMON BERRY TRIFLE

Steps:

• Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
• Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
• Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.

PERFECT ANGEL FOOD CAKE WITH RASPBERRY SAUCE AND BERRIES

Steps:

• Start by prepping a 23-cm/9-inch angel food cake pan (tube pan). Make sure you're using a pan with a removable bottom.
• Wash both the cake pan and a large bowl by hand, using dish soap. Rinse with hot water and dry with a clean tea towel. This step ensures that there are no traces of fat in the pan or bowl. Don't grease the pan!
• Preheat your oven to 175°C/350°F (standard oven setting).
• In a small bowl, stir together the flour, 100g of granulated sugar and ¼ teaspoon of salt. Sift and set aside.
• In the large bowl you just cleaned, combine the egg whites with the pinch of salt. Using a mixer fitted with a whisk attachment, mix until foamy. Mix in the lemon juice and start to gradually add the 200g of sugar. Beat until the meringue can hold soft peaks (bird's beak stage). Add the vanilla and mix briefly until incorporated.
• Using a rubber spatula, carefully fold one third of the flour mixture into the meringue until just incorporated. Repeat with the remaining two third of flour mixture. Be careful not to overmix; once all of the flour mixture is incorporated, stop folding. It's okay if there are still a few lumps in the batter.
• Spoon the batter into the cake pan and smooth the top with a rubber spatula. Gently shake the pan to remove any large air bubbles (don't rap the pan on the counter). Use a tissue or some paper towel to wipe the sides of the pan clean; this ensures the cake rises evenly.
• Bake for 35 minutes, or until a tester inserted into the center of the cake comes out clean.
• Once the cake is done, remove from the oven and immediately invert the cake pan onto three water glasses (so that the edge of the cake pan is resting on top of the glasses). Allow to cool to room temperature.
• In the bowl of a double boiler (or in a heatproof bowl set over a pan of simmering water) combine the raspberries with the sugar. Heat, stirring occasionally, until the sugar has dissolved and the raspberries have softened.
• Take off the heat and, using a stick blender, blitz to a puree. Pass the puree through a fine-meshed strainer to get rid of the raspberry seeds.
• Once the cake has cooled, use a small, sharp knife to loosen the cake from the sides of the pan. Remove the sides of the pan, then use the knife to cut underneath the cake and loosen the cake from the bottom of the pan.
• Place the cake upside down on a serving plate, drizzle with the raspberry sauce and decorate with the mixed berries. Serve immediately, with or without whipped cream.

ANGEL FOOD WITH LEMON SAUCE RECIPE

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.

LEMON ANGEL CAKE WITH BLUEBERRY SAUCE

Steps:

• Preheat the oven to 350°F.
• Sift the flour twice with 1/2 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, 1/4 cup at a time, until just incorporated.
• Put the batter in an ungreased 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.
• While the cake is baking, puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached.
• Strain through a fine strainer, pressing with a rubber spatula to release the juices.
• Place 1 slice of cake on each of 6 plates. Spoon the blueberry sauce on and around the cake.

LEMON ANGEL FOOD SUPREME

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and 3/4 cup plus 2 tablespoons sugar together twice; set aside., Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, a fourth at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 30-35 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely, about 1 hour., For sauce, whisk eggs and sugar in a heavy saucepan over low heat. Stir in the lemon juice, butter and lemon zest. Cook until mixture thickens and reaches 160°, about 15 minutes. Transfer to a bowl; refrigerate until chilled., Run a knife around sides and center tube of pan. Remove cake to a serving plate. Fold whipped cream and food coloring if desired into sauce. Serve with cake. Refrigerate any leftover sauce.

LEMON-VANILLA ANGEL FOOD CAKE WITH RASPBERRY-BLUEBERRY SAUCE

Steps:

• For the raspberry sauce, mix 1 cup of the raspberries, the preserves, water, and the sugar in a medium-size heavy saucepan (not uncoated aluminum.) Bring to a boil over moderately high heat, mashing the raspberries with a wooden spoon. Boil 1 minute. Remove from the heat. Strain the raspberry mixture through a fine strainer suspended over a bowl, pressing down on raspberries to release the juices. Discard the seeds. Stir the blueberries and the remaining 1 cup raspberries into the hot raspberry syrup. Cover and let stand until cool. Refrigerate until ready to use. Yield: 2 cups
• For the cake, check that one rack is in the middle of the oven and heat the oven to 325 degrees. Pour the egg whites into the bowl in which you will be making the batter. If the pan has a removable bottom, do nothing to it. If it does not, lightly butter the bottom. Line the bottom with waxed paper or parchment paper cut to fit, and lightly butter the paper. Thoroughly mix the flour and 1/4 cup of the granulated sugar or 1/2 cup of the confectioners' sugar in a small bowl. Have all the ingredients and tools at hand. Beat the egg whites with an electric mixer on medium speed for about 2 minutes, until frothy and well broken up. Add the cream of tartar and increase the speed to medium-high. Beat until the whites lose their yellow cast, greatly increase in volume, and start to turn white. With the mixer running, slowly sprinkle the remaining 3/4 cup sugar over the whites. Beat until the whites become very thick, very glossy, and white, and the beaters leave a deep trail. Depending on the mixer, this need take only about 3 minutes total. Beat in the lemon juice and vanilla, just enough to mix. Reduce the speed to the lowest possible. Quickly sprinkle the flour sugar-mixture over the whites. As soon as it is all added, but not completely mixed in, stop the machine and remove the bowl. With a rubber spatula or a large metal spoon, complete mixing in the flour by folding or gently stirring. Stop just as soon as the flour seems blended in. With a rubber spatula, scrape the batter (9 cups) into the pan and spread evenly. Inscribe a circle deep in the batter to release any large air bubbles. Bake until no moist patches remain in the surface cracks, the cake springs back when touched, and a cake tester inserted in the center comes out clean, about 50 minutes for a 10 by 3-inch pan, 1 hour for a tube pan. Turn the pan upside down on a wire rack. Let cool completely. Loosen the edges (and tube) with a knife. Turn out the cake, loosen and remove the pan bottom, or peel off the paper. Store airtight 1 day at room temperature before serving or freezing. When serving, top cake with sauce and confectioners' sugar, if you wish.