Mile High Angel Food Cake With Lemon Glaze Recipes

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LEMON ANGEL CAKE



Lemon Angel Cake image

In Grande Prairie, Alberta, Debbie Segate relies on tangy lemon pie filling and a few other ingredients to quickly dress up a store-bought angel food cake. "If there's time, I use a boxed mix to bake the cake," she adds.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 4

1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1 can (15-3/4 ounces) lemon pie filling
1 prepared angel food cake (8 to 10 ounces)

Steps:

  • In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Place pie filling in a bowl; fold in whipped cream., Cut cake into two horizontal layers. Place bottom layer on a serving plate; top with 1 cup lemon mixture. Top with a second cake layer. Frost top and sides of cake with remaining lemon mixture. Chill for 15 minutes or until serving. Refrigerate leftovers.

Nutrition Facts : Calories 172 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 202mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

LEMONY ANGEL FOOD CAKE



Lemony Angel Food Cake image

Remember Mom's heavenly angel food cake? Ours has the same ethereal texture (due to egg whites) but with a bright burst of lemon flavor, thanks to fresh juice and zest. Fluffy citrus cream frosting and pretty candied lemon "daffodils" make it an even more memorable dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 17

1 cup sifted cake flour, (not self-rising)
1 1/2 cups sugar
12 large egg whites
2 tablespoons finely grated lemon zest
1 tablespoon plus 1 teaspoon fresh lemon juice (from 2 lemons)
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup fresh lemon juice
1/2 cup sugar
1 tablespoon cake flour (not self-rising)
1/4 teaspoon salt
1 1/2 cups heavy cream, chilled
1 tablespoon finely grated lemon zest
1/2 cup fresh lemon juice (from 4 lemons)
2 cups water
6 lemons

Steps:

  • Make the cake: Preheat oven to 325 degrees, with rack in lower third of oven. Sift flour and 1/2 cup sugar into a bowl.
  • Whisk whites with a mixer on medium speed until frothy, about 1 minute. Add lemon zest and juice, cream of tartar, vanilla, and salt; continue whisking until soft peaks form, about 2 1/2 minutes. With mixer running, gradually add remaining cup sugar.
  • Increase speed to medium-high; continue whisking until firm, not stiff, peaks form, about 7 minutes. Sprinkle whites with 1/3 of the flour-sugar mixture. Using a rubber spatula, gently fold to combine. Sprinkle remaining flour-sugar mixture over whites in 2 additions; gently fold to combine.
  • Transfer batter to a 10-inch angel food cake pan with legs. Gently run a knife through the center of the batter to remove any air bubbles. Bake until a tester inserted into center comes out clean, 45 to 50 minutes.
  • Remove pan from oven, and invert onto its cooling legs (if your tube pan doesn't have legs, invert it over the neck of a wine, or similarly shaped, bottle to cool); let cool, 1 1/2 to 2 hours. Run a knife around the inner and outer edges of cake to remove. Invert onto a serving platter. (Use a knife to separate cake from bottom of pan.) Let cool on a wire rack. Unfrosted cake can be stored in an airtight container for up to 2 days.
  • Make the lemon cream: Prepare an ice-water bath. Whisk lemon juice, sugar, flour, and salt in a small saucepan over medium-high heat. Bring to a boil; whisk constantly for 1 minute, until it thickens. Transfer to a heatproof bowl set in ice-water bath to cool completely, stirring occasionally. Meanwhile, whisk cream and lemon zest with a mixer on medium speed until medium peaks form, about 3 minutes. Gently fold whipped cream into juice mixture in thirds. Refrigerate lemon cream, up to overnight.
  • Make the candied lemon-peel flowers: Combine sugar and water in a large saucepan over medium-high heat, stirring until sugar dissolves. Bring to a simmer. Meanwhile, using a vegetable peeler, peel 3 lemons to create 6 long strips (at least 5 inches long and about 1/2 inch wide). Remove pith from strips using a paring knife. Cut tops and bottoms off remaining 3 lemons; cut each in half lengthwise. Remove flesh. Cut out 6 flowers from the peels using a 2-inch flower-shaped cookie cutter and remove pith; cut indentations into petals for definition. Punch a hole in the center of each flower using a 1/4-inch plain round piping tip.
  • Add lemon-peel strips and flowers to the syrup. Gently simmer until translucent and tender, about 35 minutes. Remove peels from syrup using a slotted spoon, and transfer to a wire rack set over a parchment. Let dry slightly, about 30 minutes.
  • Trim strips to 5-inch lengths, and roll each to form centers of flowers; fit into flower holes and let stand on wire rack until slightly dry but still sticky, about 30 minutes.
  • Frost cake with lemon cream. Garnish with candied flowers. Serve.

LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE



Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze image

My mother's blue-ribbon pound cake recipe. It always gets rave reviews.

Provided by Sarah Copeland Sawicki

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

2 ½ cups white sugar
1 ½ cups butter, softened
4 eggs
3 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup buttermilk
1 teaspoon lemon extract
2 cups confectioners' sugar
¼ cup lemon juice
2 tablespoons butter, softened
1 tablespoon lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
  • Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
  • Reduce oven temperature to 325 degrees F (165 degrees C).
  • Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
  • Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

Nutrition Facts : Calories 630.1 calories, Carbohydrate 91.9 g, Cholesterol 128.9 mg, Fat 27.2 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 372.2 mg, Sugar 63.5 g

LEMON-GLAZED LEMON ANGEL FOOD CAKE



Lemon-Glazed Lemon Angel Food Cake image

If you're in a super duper hurry, you can buy an already prepared angel food cake but when you have the time, this version is scrumptious. This recipe calls for lemon oil, which can be hard to find in some areas of the country. Try it with lemon extract but keep your eye out for lemon oil, available in specialty food stores.

Provided by Food Network

Categories     dessert

Yield 10 servings

Number Of Ingredients 10

1 1/4 cups egg whites, at room temperature (about 9 large eggs)
1/4 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon lemon oil
1 teaspoon vanilla extract
1 1/2 cups sifted sugar
1 cup cake flour, sifted three times
1 cup confectioners sugar, sifted
2-3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest

Steps:

  • Preheat oven to 325.
  • Beat egg whites until frothy; add salt, cream of tartar and lemon oil and vanilla extract. Continue beating until they form stiff but not dry peaks. Using a rubber spatula, gradually fold in the sugar a few tablespoons at a time.
  • Using the same rubber spatula, gradually fold in the flour, one quarter at a time. Be sure that you use a true folding motion, gently turning the spatula from the bottom of the bowl to the top, folding in air with each stroke as opposed to beating or stirring. You just went to all that work the whip up the egg whites, don't want to beat them to death.
  • Pour batter into an ungreased, 9-inch angel food cake pan (you know the one with the tube in the center, not a bundt pan).
  • Bake one hour or until top is golden brown and the cake pulls away from pan sides.
  • Remove cake from oven . Cool in the pan ten minutes and then invert pan and let cake stand upside down for an hour or until cooled.
  • You might let the cake stand over a plate in case your oven was funky and the cake plops out of the pan prematurely. Hey, it happens.
  • While cake is cooling prepare the glaze. In a small bowl, whisk together confectioners sugar, lemon juice and lemon zest. Let stand ten minutes before glazing the cake as it thickens a little. Serve immediately.

LEMON MERINGUE ANGEL FOOD CAKE



Lemon Meringue Angel Food Cake image

Provided by Food Network

Categories     dessert

Time 2h35m

Yield One 10-inch round cake (12 to 14 servings)

Number Of Ingredients 21

1 1/2 cups (11 to 12) large egg whites
1 tablespoon cold water
1 cup sifted cake flour
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 teaspoon vanilla
2 teaspoons finely grated lemon zest
2 large eggs
3 egg yolks
1/2 cup sugar
6 tablespoons (2 lemons) strained lemon juice
1 tablespoon finely grated lemon zest
3 ounces (6 tablespoons) unsalted butter, chilled and cut into 6 pieces
1/4 cup water
2/3 cup sugar
1/3 cup (about 3) large egg whites
1/8 teaspoon cream of tartar
2 tablespoons sugar
1 teaspoon vanilla

Steps:

  • For the cake: Place fresh, cold egg whites and cold water in the bowl of a heavy-duty mixer. Set aside until they are 60 degrees, or slightly below room temperature.
  • Pour flour, 1/2 cup granulated sugar and salt into a triple sifter or sieve. Sift onto a sheet of waxed paper; set aside. Adjust rack in lower third of oven; preheat oven to 325 degrees. Set nearby a dry, un-greased 10inch tube pan. Such a pan allows the batter to cling to the sides and rise to its full height. Place a long-necked bottle or large metal funnel nearby for inverting the baked cake.
  • Whip egg whites, preferably with a whisk attachment until frothy. Add cream of tartar and whip on medium speed until soft peaks form. Continue whipping and gradually add the 1 cup granulated sugar until whites have thickened and form soft droopy white peaks. Add the vanilla and lemon zest in the final moments of whipping.
  • Sprinkle one-quarter of the flour mixture over the whites, and with a rubber spatula, fold into the whites. Repeat this process with the remaining flour mixture, folding in only one-quarter of the flour mixture at a time. Gently pour the batter into an un-greased tube pan. Bake for 45 to 50 minutes, or until the top is light golden, the cake feels spongy and springs back when touched, and a wooden toothpick inserted in the middle comes out free of cake. Invert cake onto the neck of a bottle or funnel. Cool completely before removing from pan.
  • To remove cake from the pan, slip just the tip of a small metal spatula between the cake and pan. Slowly trace the perimeter to release any cake sticking to the pan. Tilt the cake pan on its side, and gently tap the bottom against the counter to loosen the cake. Rotate the cake pan, tapping as you turn it a few more times, until it appears free. Cover the cake with a rack or cardboard round, and at the same time that you invert the cake onto the work surface, tap it firmly onto the surface. Lift the pan from the cake.
  • For the filling: In a 1 1/2 quart heavy-bottomed saucepan, whisk briefly to combine the eggs, egg yolks, sugar, lemon juice, and lemon zest. Add the pieces of butter, and place the saucepan over medium heat, stirring constantly over the entire bottom. Cook the mixture without boiling until it begins to develop body and thicken. Remove from heat and pour through a stainless steel sieve into a bowl. Cover the surface with plastic wrap, poke a few small slits in the plastic with the tip of a paring blade allowing steam to escape while cooling. Refrigerate (curd will thicken).
  • For the frosting: In a 3-cup saucepan, combine the water and 2/3 cup sugar. Place over low heat to dissolve the sugar, then increase the heat to medium high and boil, without stirring, until a candy thermometer reads 235 degrees. (Wash down any sugar crystals slinging to the sides of the pan with a brush dipped in cold water.) Near the end of the boiling time, whip the egg whites with the cream of tartar until soft peaks form. Add the 2 tablespoons sugar, and continue to whip until the whites are stiff but not dry. With the mixer running, pour the syrup onto the whipped whites. Continue to whip on medium speed, about 3 minutes more. Mixture will thicken, cool and form glossy, stiff peaks. Add the vanilla. Cool to room temperature, about 8 to 10 minutes, then frost cake right away.
  • Assembling the dessert: Cut cake into three layers. Spread the lemon filling equally between the two layers; top with remaining layer. Frost top and sides of cake with Italian Meringue Frosting.

MILE-HIGH LEMON ANGEL FOOD CAKE WITH LEMON GLAZE



Mile-High Lemon Angel Food Cake With Lemon Glaze image

Number Of Ingredients 14

CAKE:
1 cup cake flour (not self-rising), sifted
3/4 cup confectioners' sugar
14 egg whites, at room temperature
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon pure lemon oil
LEMON GLAZE:
1 cup confectioners' sugar
2 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon zest
pinch salt

Steps:

  • 1. Preheat the oven to 375°F. Place an oven rack in the center of the oven. Have ready an ungreased 10-inch tube pan.2. Sift the flour and the confectioners' sugar together into a medium bowl.3. Beat the egg whites with an electric mixer on medium speed in a large bowl until foamy. Increase the speed to medium-high, add the cream of tartar and salt, and beat just until the egg whites form soft peaks. Add the granulated sugar, about 1 tablespoon at a time, beating well after each addition, and beat just until the whites form stiff, glossy peaks. Add the vanilla and lemon oil and beat until well combined.4. Sift one-fourth of the flour mixture over the egg whites and fold in with a whisk or a rubber spatula. Continue gently folding, one quarter at a time, until all the flour mixture has been added, being careful not to overmix.5. Transfer the batter to the pan. Run a table knife through the batter to remove any large air pockets, and smooth the top with a rubber spatula. Bake for 35 to 40 minutes, until the top is golden brown and the cake pulls away from the side of the pan. Turn the pan upside down, and balance it on its elongated neck or pan legs (it if has them), or hang the tube upside down from the neck of a tall bottle. Let cool to room temperature.6. Turn the pan right side up. Run a knife around the outside edge of the cake and between the cake and the tube. Top the cake with a flat plate, invert it, give a sharp downward rap to the pan to dislodge the cake, and lift off the pan. If the pan bottom is removable, slide a knife between the pan bottom and the cake to release it.7. TO MAKE THE GLAZE: Stir the ingredients together in a small bowl. Let stand for 10 minutes before using. Pour it over the cake and let stand for at least 10 minutes, or until the glaze is set.8. Use a sharp serrated knife to cut the cake into wedges. TO MAKE AHEAD: Let cool completely, wrap tightly, and store at room temperature for up to 3 days, or freeze in a self-sealing freezer bag for up to 2 weeks.From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

LEMON ANGEL FOOD CAKE W/LEMON GLAZE ICING



Lemon Angel Food Cake W/Lemon Glaze Icing image

Make and share this Lemon Angel Food Cake W/Lemon Glaze Icing recipe from Food.com.

Provided by Ceezie

Categories     Dessert

Time 1h15m

Yield 14 serving(s)

Number Of Ingredients 10

1 1/2 cups sifted cake flour
2 cups sugar
14 egg whites, at room temperature
1 pinch salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 tablespoons lemon juice
1 3/4 cups confectioners' sugar
4 -5 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 300°F Sift flour into a dry mixing bowl. Sift sugar into a separate bowl and set both aside.
  • Using a copper or stainless steel bowl, beat egg whites first until foamy. At this point add salt and cream of tartar if using stainless steel bowl and then beat egg whites to soft peaks. Gently fold in sugar with rubber spatula. Next, fold flour in to egg white and sugar mixture in 2 batches. Now, gently fold in vanilla, almond and lemon juice. When all has been incorporated, pour batter into a 10-inch non-stick tube pan and smooth out top.
  • Bake for approximately 1 hour until cake is pale creamy brown color and top springs back when gently touched with finger and/or a wooden skewer comes out clean. Cool cake upside down in pan.
  • When cool, remove cake from pan and frost with Lemon Glaze Icing
  • To make glaze: Sift sugar into a small bowl. Add lemon juice and beat until smooth. Drip, drizzle or pour icing on top of cake after it has cooled.

Nutrition Facts : Calories 243.2, Fat 0.2, Sodium 66.5, Carbohydrate 56, Fiber 0.3, Sugar 43.7, Protein 4.8

HEAVENLY LEMON ANGEL CAKE



Heavenly Lemon Angel Cake image

I adapted this recipe from a Pampered Chef cookbook. The lemony glaze that tops the angel food cake is just devine! We just couldn't get enough of this refreshing cake.

Provided by jenny_aggie07

Categories     Dessert

Time 55m

Yield 15 serving(s)

Number Of Ingredients 6

1 (16 ounce) package angel food cake mix
1 tablespoon lemon zest
1/4 cup fresh lemon juice
2 cups powdered sugar
2 cups Cool Whip Lite, thawed
1 (16 ounce) package frozen sweetened strawberries, thawed

Steps:

  • Preheat oven to 350°F.
  • Prepare cake mix according to package directions.
  • Pour batter into ungreased 9X13, spreading evenly.
  • Bake on center rack in oven 35-40 minutes or until cake is golden brown and firm to the touch. Do not underbake.
  • Remove from over and invert pan. Cool completely. (Do not remove cake from pan).
  • Turn pan upright. Poke holes in cake about 1 and a half inches deep and a half inch apart with a large fork or a wooden skewer.
  • Zest one lemon to measure 1 tbs. zest.
  • Juice lemon to get 1/4 cup juice.
  • In a medium bowl combine powdered sugar, lemon juice and zest.
  • Whisk until smooth.
  • Slowly pour glaze over cake, spreading evenly.
  • Let stand 30 minutes or until glaze is set.
  • When ready to serve cut into pieces with serrated knife and serve with a dallop of Cool Whip. Pour a spoonful of strawberries and juice over the top of the Cool Whip.

Nutrition Facts : Calories 221.8, Fat 1.5, SaturatedFat 1.1, Cholesterol 0.2, Sodium 230.6, Carbohydrate 50.8, Fiber 0.7, Sugar 37.2, Protein 3.2

CLASSIC ANGEL FOOD CAKE WITH LIME GLAZE



Classic Angel Food Cake with Lime Glaze image

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 9

1 cup sifted cake flour
1 1/2 cups superfine sugar
1 3/4 cups large egg whites (about 14), at room temperature
1 tablespoon warm water
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
2 teaspoons vanilla extract
Lime Glaze for Classic Angel Food Cake
Freshly grated lime zest, for garnish

Steps:

  • Preheat the oven to 350 degrees.
  • With a fine sieve, sift together flour and 3/4 cup of the sugar four times.
  • In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
  • Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
  • Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
  • Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour. Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake. Place on a plate, bottom side up; cover with plastic wrap until ready to use.
  • Just before serving, poke the top of the angel food cake all over with a skewer. Pour glaze over cake and garnish with lime zest.

MILE HIGH ANGEL FOOD CAKE WITH LEMON GLAZE



Mile High Angel Food Cake with Lemon Glaze image

Number Of Ingredients 10

1 cup Cake Flour (sifted)
3/4 cup Confectioners Sugar
14 Egg Whites (Room Temperature)
11/2 teaspoons Cream of Tarter
3/4 cup Granulated Sugar
2 teaspoons Pure Vanilla Extract
1 teaspoon Pure Lemon Oil
1 cup Confectioners Sugar
2 tablespoons Fresh Lemon Juice
1 1/2 teaspoons Grated Lemon Zest

Steps:

  • Preheat oven to 375F. Place an oven rack in the center of the oven. Have ready an ungreased 10 inch tube pan.
  • Sift flour and confectioners sugar together in medium bowl.
  • Beat the egg whites with an electric mixer on medium speed in a large bowl until foamy. Increase the speed to medium-high, add the cream of tartar and salt, and beat just until the egg whites form soft peaks. Add the granulated sugar, about 1 tablespoon at a time, beating well after each addition, abd beat just until the whites form stiff, glossy peaks. Add the vanilla and lemon oil and beat until will combined.
  • Sift one-fourth of the flour mixture over the egg whites and fold in with a whisk or a rubber spatula. Continue gently folding, one quarter at a time, until all the flour mixture has been added, being careful not to overmix.
  • Transfer the batter to the pan. Run a table knife through the batter to remove any large air pockets, and smooth top with rubber spatula. Bake for 35to 40 minutes, until the top of the cake is golden brown and the cake pulls away from the side of the pan. Turn the pan upside down, and balance the elongated neck of pan legs or hang the tube upside down from the neck of a tall bottle. Let cool to room temperature.
  • Turn the pan right side up. Run a knife around the outside edge of the cake and between the cake and the tube. Top the cake with a flat plate, invert it, give it a sharp downward rap to the pan to dislodge the cake, and lift off the pan. If the pan bottom is removable, slide a knife between the pan bottom and the cake to release it.
  • To make the glaze: Stir the ingredients together in a small bowl. Let stand for 10 minutes before using. Pour it over the cake and let stand for a least 10 minutes, or until the glaze is set.
  • Use a sharp serrated knife to cut the cake into wedges.

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From pinterest.com


2 INGREDIENT ITEM LEMON ANGEL FOOD CAKE - SIZZLING EATS
2022-01-08 Recipe Tips. Cake Mix – Be sure to only use the 16 ounce size “just add water” variety of Angel food cake mix.. Lemon Filling – This is the same filling that is used in lemon pies.The can size must be 21 ounces. Nonstick Baking Spray – For stone pans, I do find they need to be lightly greased.However, for this recipe, you do not need to grease a glass baking …
From sizzlingeats.com


MEYER LEMON ANGEL FOOD CAKE WITH MEYER LEMON CURD
Angel Food Cake. Place oven rack on bottom third of oven. Preheat oven to 325°. Place egg whites in the bowl of a stand mixer and beat on low speed until frothy. Add the cream of tartar and salt. Turn the mixer up to medium speed and beat until eggs start to develop soft peaks. Add sugar, 1 tbsp. at a time, beating on medium speed until sugar ...
From healthybeat.com


LEMON ANGEL FOOD CAKE | WILLIAMS SONOMA
Preheat an oven to 375°F. Sift the flour onto a plate, then stir in the lemon zest and set aside. Put the egg whites, salt and cream of tartar into a large bowl and whisk until stiff but moist-looking peaks form. Gradually whisk in the superfine sugar, a tablespoon at a time, and continue whisking for 1 to 2 minutes.
From williams-sonoma.ca


MILE-HIGH LEMON ANGEL FOOD CAKE WITH LEMON GLAZE
Preheat the oven to 375 degrees Place an oven rack in the center of the oven. Have ready an ungreased 10- inch tube pan. Sift the flour and the confectioners' sugar together into a …
From recipelink.com


LEMON CURD-FILLED ANGEL FOOD CAKE | READER'S DIGEST CANADA
Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use). For filling, in a small bowl, beat cream until it begins to thicken. Add mascarpone cheese and confectioners' sugar; beat until soft peaks form. Fold in 1/4 cup of the lemon curd.
From readersdigest.ca


MILE-HIGH LEMON ANGEL FOOD CAKE WITH LEMON GLAZE RECIPE | EAT …
After making the Lemon Custard Ice Cream from this cookbook I had lots of egg whites leftover and decided to try this angel food cake and I am very glad that I did. The lemon oil in the cake gives it a nice subtle lemon flavor and the lemon glaze gives it a real lemon punch. Paired with the Lemon Custard Ice Cream it is a lemon lover's dream ...
From eatyourbooks.com


ANGEL FOOD CAKE WITH LEMON GLAZE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


RECIPE: MILE-HIGH LEMON ANGEL FOOD CAKE WITH LEMON GLAZE
Preheat the oven to 375 degrees F. Place an oven rack in the center of the oven. Have ready an ungreased 10- inch tube pan. Sift the flour and the confectioners' sugar together into a medium bowl; set aside. Beat the egg whites with an electric mixer on medium speed in a large bowl until foamy.
From recipelink.com


MILE HIGH POUND CAKE - CALL ME PMC
2022-07-18 With the mixer on low, spoon the flour & baking powder into the bowl with the other ingredients. Mix until the ingredients are combined but do not over mix! An over-mixed batter results in a tough cake. Pour the batter into a generously greased and …
From callmepmc.com


EASY LEMON ANGEL FOOD CAKE | NOBIGGIE.NET
2021-01-13 1 packet unflavored gelatin (2 1/2 teaspoons) 1/2 cup powdered sugar. 1 teaspoon vanilla. Add the water and unflavored gelatin to a small microwave safe bowl. Allow it to sit together for a minute or two. Microwave this mixture for just a few seconds. Stir the mixture and then set it aside to cool.
From nobiggie.net


LEMON ANGEL FOOD CAKE RECIPE | WILTON
Increase speed to high and gradually beat in remaining 3/4 cup sugar, beating until stiff peaks form. Gently fold in lemon and vanilla. Gently fold flour mixture, 1/4 at a time, into egg whites. Spoon batter into ungreased pan.
From wilton.com


LEMON MERINGUE ANGEL FOOD CAKE - KING ARTHUR BAKING
2014-04-04 Let's make Lemon Meringue Angel Food Cake. First, preheat your oven to 325°F. Place 6 eggs whites – or substitute 6 tablespoons meringue powder + 1/2 cup + 2 tablespoons cold water – in the bowl of your mixer. Use the whisk attachment to beat on low speed until a frothy foam develops.
From kingarthurbaking.com


LIME-GLAZED ANGEL FOOD CAKE RECIPE | MYRECIPES
Advertisement. Step 2. 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 ...
From myrecipes.com


ANGEL FOOD CAKE TOPPED WITH MEYER LEMON CURD - AMY GLAZE
The recipe can be divided into 4 quarters according to my old edition of the Joy of Cooking (don’t even bother with the new one when it comes to cake recipes, I use the 1975 JOY which still includes fascinating tips on how to set up a champagne tower and how to cook squirrel and I find the dessert recipes to be less about weight loss and cutting calories and more about technique).
From amyglaze.com


LEMON ANGEL FOOD CAKE - LOVE IN MY OVEN
2021-03-18 Prepare the glaze. In a glass measuring cup, add the powdered sugar, lemon juice and zest, and salt. Stir to combine. Add the butter, then heat the entire mixture in the microwave for 30 seconds. Give the glaze a stir, then pour it all over the cake. Serve immediately!
From loveinmyoven.com


EASY RECIPE FOR DELICIOUS ANGEL FOOD CAKE - LIFE LOVE AND SUGAR
2019-07-15 11. Slice the cake with a serrated knife and use a careful sawing motion so that you don’t smash the cake. Serve as is or with fresh fruit, whipped cream or other toppings. Cake is best when stored at room temperature in an air tight container for 3-4 days. Angel Food Cake.
From lifeloveandsugar.com


LEMON-GLAZED ANGEL FOOD CAKE | MRFOOD.COM
2015-06-03 Preheat oven to 375 degree F. In a medium bowl, combine 3/4 cup sugar and the flour; mix well and set aside. In a large bowl, beat the egg whites, cream of tartar, vanilla, and salt until soft peaks form. Slowly add 3/4 cup sugar and beat until stiff peaks form. Fold flour mixture gently into egg white mixture until thoroughly combined then ...
From mrfood.com


LEMON ANGEL FOOD CAKE - BAKING OBSESSION
2007-11-29 Make the cake: Position a rack in the middle of the oven and preheat the oven to 375 F. Have ready an ungreased 10-inch tube pan. Sift the flour and the confectioners’ sugar together into a medium bowl. Beat the egg whites with an electric mixer on medium speed in a large bowl until foamy. Increase the speed to medium-high, add the cream of ...
From bakingobsession.com


RECIPE: MILE-HIGH LEMON ANGEL FOOD CAKE WITH LEMON GLAZE
Feb 7, 2014 - Mile-High Lemon Angel Food Cake with Lemon Glaze, Desserts, Cakes
From pinterest.co.uk


ANGEL FOOD CAKE - LIVE WELL BAKE OFTEN
2019-04-04 Preheat oven to 325°F (163°C). Sift the cake flour and powdered sugar together three times. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, add the egg whites and beat on …
From livewellbakeoften.com


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