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
4 of the Best Lemon Meringue Dessert Recipes to Make at Home
RECIPES:
Lemon Meringue Pie: taste.md/2TSBCjY
Clear Lemon Meringue Pie: taste.md/2uJ20md
Lemon Meringue Angel Food Cake: taste.md/2YMxjKD
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Easy Angel Food Cake Recipe!- The Scran Line
You’re about to learn how to make the easiest and lightest cake ever! Angel Food Cake is so light and fluffy and melt in your mouth. It’s the perfect easy to whip up cake that’s sure to impress! Topped with fresh cream and berries, it’s a stunner!
Angel Food cake
12 large egg whites, room temperature
150g - 1 cup all-purpose flour
1/4 tsp salt
370g - 1 3/4 cups caster sugar, divided
1 1/2 tsp cream of tartar
2 tsp pure vanilla extract
1 orange zested
3 drops orange food gel
Decorations
500ml - 2 cups whipped cream, cold
1 tsp vanilla extract
Powdered sugar to dust
Assorted berries, washed and dried
Angel Food cake
Preheat your oven to 175°C / 350°F.
Separate your eggs white from your yolks into a very clean glass or metal mixing bowl. To ensure your bowl is super clean, add 1 tsp white vinegar or fresh lemon juice and use a paper towel to wipe it down until dry. For this recipe you can either use a hand mixer or a stand mixer fitted with a balloon whisk. Set aside for 30 minutes.
Sift the flour, salt and 3/4 cup of sugar into a large mixing bowl use a whisk to combine and set aside. You’ll need to sift these ingredients 3 times.
Add the cream of tartar and vanilla extract to the egg whites and whisk on medium speed until you reach soft peaks.
Slowly add the remaining sugar to the egg whites, 1 tbsp at a time and continue whisking until the mixture becomes thick and glossy.
Add 1/2 of the flour mixture and the orange zest to the meringue mixture and use a spatula to gently fold through. Repeat this process with the remaining flour. Your mixture should still be nice really thick and hold stiff peaks if you fold correctly.
For this recipe you’ll need an Angel Food Cake Pan. You don’t need to line or grease the pan because in order for this cake rise properly you need it to stick to the sides of the cake pan. Gently spoon the mixture into your cake pan.
Use a paper towel to clean off any cake batter off the side of the cake pan. Then use a skewer to gently swirl through the cake pan, almost hitting the bottom to get rid of any air bubbles. Place the cake pan on the bottom rack of your oven and bake for 35-40 minutes until the cake is golden brown and a skewer inserted into the cake comes out clean.
Take the cake pan out of the oven and place upside down on your work bench to cool completely to room temperature. Most angel food cake pans half little feet at the top of the cake pan to allow steam to escape as the cake cools. If yours doesn’t place on a cooling rack to allow to cool.
Once cooled, carefully run a knife around the outside of the cake pan and then gently encourage the cake to lift out by wiggling and slowly lifting the bottom of the cake pan.
Whipped cream
Simple add the heavy cream and vanilla extract (1 tbsp sugar is optional) and use an electric hand mixer to whip to stiff peaks.
To decorate dust with powdered sugar and serve with fresh berries and whipped cream.
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
#thescranline #angelfoodcake #easybaking
If you have Lemon, Make this Dessert in 10 Minutes! No-Bake, No Gelatin, Easy and Delicious!
No-bake Lemon Mousse Recipe. A citrusy and delicious dessert with a cracker crust, filled with a smooth creamy filling that almost melts in your mouth and topped with lemon cream.
If you like the video, like, subscribe and share! Thank you! ❤
???? Enable translation in your language. On mobile, click 'CC' in the upper right corner of the video. On your computer, click on the video settings '⚙️' and activate the translation!
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???? Lemon Mousse Ingredients:
200g Biscuits
6 tablespoons Melted Butter (80g)
Keep in the fridge for 30 minutes
4 cups Milk (950 ml)
3/4 cup Sugar (170g)
5 tablespoons Cornstarch (45g)
1/2 cup Plain Yogurt (120g)
8x11 inch cake mold (18x28 cm)
Chill in the fridge for 30 minutes
1/3 cup Lemon Juice (100 ml)
1 1/4 cups Water (300 ml)
3 tablespoons Cornstarch (25g)
1/2 teaspoon Turmeric or Food Coloring
1/4 cup Sugar (50g)
Chill in the fridge for 1 hour
Decorate with melted White Chocolate
???? MORE RECIPES YOU HAVE TO TRY:
Apple Puff Pastry Recipe -
Easy Potato Cakes Recipe -
Easy Apple Pancakes Recipe -
Tasty Lemon Cake in 2 minutes -
Easy Chocolate Brioche Recipe -
Amazing 3-Ingredient Butter Cookies -
Easy Chocolate Brioche Recipe -
#lemon #dessert #recipe #lemontart #lemonmousse #lemonpie #lemoncake #nobake #cake #pie #lemon #nobakedessert #5minutedessert #10minutedessert
Martha Stewart Makes Angel Food Cake 3 Ways | Martha Bakes S1E6 Angel Food Cake
Want to learn how to make angel food cake? In this episode, Martha shows how easy it really is to make a cake as fluffy and light as a cloud. Simple tips and tricks will help the viewer to make three variations; from a classic angel food cake to a coconut cloud filled one with pillows of Swiss meringue, and mini brown sugar angel food cakes with hints of molasses flavor.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
0:00 Introduction
0:26 Classic Angel Food Cake
3:02 This is a tube pan
5:51 Mini Angel Food Cakes with Brown Sugar Batter
11:22 Coconut Cloud Cake
15:56 How to Serve Angel Food Cakes
16:25 How to Make Elderflower Syrup
17:07 How to Make Hot Fudge
Full Recipes:
Classic Angel Food Cake -
Brown Sugar Angel Food Cakes -
Coconut Cloud Cake -
#marthastewart #angelfood #cake #dessert #bakedgoods
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Lemon Meringue cake #shorts
Lemon Curd Pavlova | Meringue Cake Recipe | Angel pie | Lemon Tart | كيك المارينج | تورتة بالليمون
A delicious wonderful dessert any time.. light and fresh dessert, with a meringue base and a light lemon curd topping. Garnished with fresh lemon slices, blueberries,and powdered sugar.
بافلوفا هي حلوى سميت باسم راقصة الباليه الروسية الشهيرة آنا بافولوفا، الحلوى هي ذات شكل متموج من الخارج لكنها خفيفة ورقيقة من الداخل
طارت بالليمون | تورتة بالليمون
A lemon pie with lemon filling
This pavlova has a marshmallow center, a crispy outside and topped with creamy lemon curd,
????????????Ingredients :
????Lemon Curd:
* Zest of one lemon
* 1 1/4 cup white sugar
* 1/2 cup Salted butter, at room temperature
* 4 large eggs
* 1/2 cup freshly squeezed lemon juice, strained
????Pavlova:
* 6 egg whites
* 1 tsp cream of tartar, OR 1/2 tsp salt
* 1 1/3 (268 g )cups superfine white sugar, OR normal granulated sugar run through a food processor for a minute or so or just use normal granulated sugar and beat longer per instructions
* 1 tsp vanilla extract
* 3 tsp cornstarch
* 1/2 tsp white vinegar
????For Garnish:
* Thin lemon slices
* Fresh blueberries
* Fresh mint leaves
* Powdered sugar, for dusting
????صوص الليمون :
قشرة ليمونة واحدة
1 1/4 كوب سكر أبيض ٢٥٠ غرام
1/2 كوب زبدة مملحة 113 غرام / ٨ ملاعق كبييرة
4 / أو 6 صفار كبير
1/2 كوب عصير ليمون ١١٨ ملل
????الكيك :
* 6 بياض بيض
* 1 ملعقة صغيرة كريمة التارتار أو 1/2 ملعقة صغيرة ملح
* 1 1/3 كوب (268 غرام ) سكر أبيض رقيق ، أو سكر خشن عادي نطحنه بالخلاط لمدة دقيقة
* 1 ملعقة صغيرة فانيليا
* 3 ملاعق صغيرة نشا ذرة
* 1/2 ملعقة صغيرة خل أبيض
????للتزيين :
فواكه مثل البلوبيري
النعناع
ليمون
سكر ناعم
????????????Instructions
????Lemon Curd:
* Using a vegetable peeler, remove the zest of one lemon in large strips.
* In a large bowl over a pot of simmering water, combine lemon zest strips, sugar, butter, eggs, lemon juice and salt.
Whisk together over the heat until the lemon curd thickens and coats the back of a spoon. This will take 15-20 minutes.
Once thickened, discard lemon zest and strain through a fine mesh sieve in to a bowl. Cover with plastic wrap and refrigerate up to 1 week.
????Pavlova:
Lemon Curd:
* Using a vegetable peeler, remove the zest of one lemon in large strips.
* In a large bowl over a pot of simmering water, combine lemon zest strips, sugar, butter, eggs, lemon juice and salt. Whisk together over the heat until the lemon curd thickens and coats the back of a spoon. This will take 15-20 minutes. Once thickened, discard lemon zest and strain through a fine mesh sieve in to a bowl. Cover with plastic wrap and refrigerate up to 1 week.
Pavlova:
* Preheat oven to 90 C /194 F
* Place an 8-inch springform outer right (without the bottom part) in the centre of the baking sheet. (or draw an 8-inch circle in the centre of the parchment to use as a guide.) Set aside.
* Using an electric mixer and a clean, narrow, deep bowl or the bowl of a stand mixer fitted with the whipping attachment, beat egg whites and cream of tartar (or salt) on the highest setting until soft peaks form .
* Add sugar, 1 tablespoon at a time, without stopping the mixer, beating until thick and glossy.
* Add 3 tsp of corn starch . Whip mixture until sugar is completely dissolved. Dissolving the sugar should take about 10-12 mins (or if using normal granulated sugar, about 15 mins.)
* use a rubber spatula to fold
* Spoon meringue into the springform cake ring and shape the uncooked meringue using the springform cake tin as a guide into one giant meringue.
* Make a slight indentation in the top, pushing the extra meringue towards the edges. This is where your lemon curd will go, so you want the edges higher
* Carefully lift the springform cake pan ring straight up and remove. Place the uncooked meringue cake into the oven.
* Bake for 1 1/2 or until dry and crisp, test by tasting a teaspoon of the meringue from the top if it doesn't taste of egg it is done don't worry about the small hole made by this testing it will be covered by the topping.
* Turn off oven and leave in oven to cool completely. (pavlova may sink and crack during cooling).
* To serve: (Put curd on meringue just before serving) Spoon cooled lemon curd on top of meringue and spread evenly in the indentation, leaving the outermost edges uncovered.
* Arrange some lemon slices around one side. Top with a scattering of fresh blueberries and some fresh mint leaves ( if you want ) Dust with powdered sugar, if desired. Would also be nice with a dollop of whipped cream.
........................content of this video ...................
00:10 Intro
00:53 How to make pavlova
02:44 Shape your pavlova
03:35 Lemon curd Recipe
05:04 Decorate pavlova
05:41 Take a bite of heaven
.
#pavlova #minipavlova #pavlovacake #dessert #brownies #cake #meringue #pavlovasedap #foodporn #creampuff #birthdaycake #cheesetart #pavlovamurah #homemade #food #cheesecake #pastry #instafood #cakes #chocolate #burntcheesecake #foodphotography #sayajualkek #creampuffsedap #keksedap #merengue #brownieskedut #browniestower #foodie #bhfyp