How To make Lemon Meringue Angel Food Cake
Cake: 1 1/2 cups large egg whites
(11 to 12)
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
filling: 2 large eggs
3 egg yolks
1/2 cup sugar
6 tablespoons strained lemon juice :
(2 lemons)
1 tablespoon finely grated lemon zest
3 ounces unsalted butter (6 tablespoons)
chilled and cut into 6 pieces Meringue Frosting: 1/4 cup water
2/3 cup sugar
1/3 cup large egg whites :
(about 3)
1/8 teaspoon cream of tartar
2 tablespoons sugar
1 teaspoon vanilla
Place fresh, cold egg whites and cold water in the bowl of a heavyduty 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, ungreased 10inch tube pan. Such a pan allows the batter to cling to the sides and rise to its full height. Place a longnecked 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 onequarter 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 onequarter of the flour mixture at a time. Gently pour the batter into an ungreased 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 atthe same time that you invert the cake onto the work surface, tap it round cake For the filling: In a 1 1/2 quart heavybottomed 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 developbody 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 3cup 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 tartaruntil soft peaks form. Add the 2 tablespoons sugar, and continue to whip until the whites are stiff butnot dry. With the mixer running, pour the syrup onto the whipped whites. Continue to whip onmedium speed, about 3 minutes more. Mixture will thicken, cool and form glossy, stiff peaks. Addthe 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.
How To make Lemon Meringue Angel Food Cake's Videos
Claire Makes Angel Food Cake | From the Test Kitchen | Bon Appétit
Join Claire Saffitz in the Bon Appétit Test Kitchen as she makes angel food cake. Remember 1997? So does Claire Saffitz, and that's why she's here to RESCUE angel food cake. Too sweet? Too spongy? Too grandmotherly? Watch as Claire takes on all those negative connotations, and spins together a delicious dish that's sure to make you rethink your tired take on angel food cake.
Check out the recipe here:
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Claire Makes Angel Food Cake | From the Test Kitchen | Bon Appétit
Lemon Pie Filling Cake | Easy Cake Recipe | Lemon Cake | What's for Dessert?
Hey! Here is my mom's famous Lemon Pie Filling Cake recipe! It's so delicious! Try the flavors we did in the video or make your own combinations like vanilla cake with raspberry pie filling, lemon cake with blueberry pie filling,.... or! Chocolate cake with cherry pie filling! Yummy! Don't forget about the frosting!! Keep it simple with vanilla frosting and Cool Whip, or try out chocolate frosting and Cool Whip. Whatever flavors you choose, I hope you love it!
Lemon Pie Filling Cake
Ingredients:
1 box Lemon Cake Mix
1 can Lemon Pie Filling
1 can Lemon Frosting
1 container Cool Whip
Cake:
Mix cake mix per package directions.
Pour into prepared 9x13 pan.
Drop spoonfuls of pie filling all over cake batter.
Swirl pie filling into cake batter with knife.
Bake cake per package directions.
Let cool completely before frosting.
Frosting:
Fold frosting and Cool Whip together.
Frost cooled cake.
Enjoy!
Store any leftover cake in the refrigerator.
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Lemon Meringue Cake - Gemma's Bigger Bolder Baking
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WRITTEN RECIPE:
Hi Bold Bakers! I love cake! AND I love Lemon Meringue Pie. SO this week I’m sharing the simplest way to make a BOLD & beautiful Lemon Meringue Cake. It features my best-ever yellow cake, my zesty homemade lemon curd and a fluffy meringue frosting. So let’s get baking!
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Gemma's Bigger Bolder Baking Episode 167
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Lemon Angel Food Cake
How to make a moist, light, delicious and easy lemon angel food cake, everyone will enjoy.
Ingredients:
1. 1 1/8 cups-Cake Flour.
2. 1/4 teaspoon-Salt.
3. 1 3/4 cups-White Granulated Sugar.
4. 12-Egg Whites.
5. 1 1/2 teaspoons-Cream of Tatar.
6. 3/4 teaspoon-Real Vanilla Extract.
7. 1 teaspoon-Real Lemon Extract.
8. 1 to 1 1/2 cups-Confectionary (powdered sugar) Sugar.
9. 1/4 teaspoon-Salt.
10. 1 1/2 Tablespoons juice from 1-Lemon.
Related Video: Lucious Lemon Crackle-
Original recipe from Cook's Illustrated.
Enjoy!
Sasko:Lemon angel food cake (13.8.2013)