How To make Luscious Lemon Angel Food Cake
-Patricia Dwigans fwds07a- 1 1/2 c Egg whites; 10-12 large
1 1/2 c Powdered sugar; sifted
1 c Cake flour; sifted, OR
- all purpose flour 1 1/2 ts Cream of tartar
1 ts Vanilla
1 c Sugar
1 ts Lemon peel; finely shredded
LEMON FILLING:
3/4 c Sugar
1 pk Unflavored gelatin
ds Salt 3/4 c Cold water
1 ts Lemon peel; finely shredded
3 tb Lemon juice
Yellow food coloring; - optional 1 c Whipping cream
GARNISH:
Powdered sugar Lemon slices; quartered, - optional In a very large mixing bowl, bring egg whites to room temperature. Meanwhile sift powdered sugar and flour together 3 times. Set flour mixture aside. Add cream of tartar and vanilla to egg whites. Beat till soft peaks form. Gradually add the sugar, 2 tablespoon at a time until soft peaks form. Sift about 1/4th of the flour mixture over the egg white mixture, then gently fold in. Repeat sifting and filding in the remaining flour mixture, using 1/4th of it each time. Gently fold in lemon peel. Gently cut through cake batter with a knife or metal spatula. Bake on lowest rack in a 350~ oven for 40-45 minutes or till top springs back when lgihtly touched. Immediately invert cake in pan. Cool completely. Using a narrow metal spatual loosen sides of cake from pan. Remove cake from pan. Using a serrated or very sharp knife, cut off the top 1-inch of the cake; set aside. With the knife held parallel to the side of the cake, cut around the hole in the cente rof the cake, leaving a 1-inch thickness of cake around the hole, then cut around inside the outer edge of the cake, leaving the outer cake wall 1-inch thick. Using a spoon remove center of cake, leaving 1-inch thick base. Place the hollowed out cake on a serving plate. Spoon filling into the hollowed out section. Replace the top of the cake. Cover and chill for 4-24 hours. Before serving, sift powdered sugar over the cake; if desired, garnish with lemon slices. Lemon Cake Filling. In a saucepan, stir together sugar, gelatin and salt. Gradually stir in cold water. Stir in lemon peel and lemon juice. Heat and stir just till gelatin dissolves. If desired, stir in a few drops yellow food coloring. Cool lemon gelatin mixture in a bath of ice water, stirring constantly for 5-8 minutes or till mixture is the consistency of corn syrup. Remove lemon-gelatin mixture from ice water; set aside. In a medium bowl beat 1 cup whipping crem till soft peaks form. Fold 1/4th of the whipped cream into the lemon gelatin mixture back into the
remaining whipped cream. Chill 5 minutes or till the mixture mounds when spooned. Makes 3 cups. -----
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2 INGREDIENT LEMON BARS
Looking for an easy dessert? These lemon bars are a cinch to make and is a great recipe to keep the ingredients on hand.
RECIPE:
INGREDIENTS:
16 oz. angel food cake mix (I use Duncan Hines)
21 oz. lemon pie filling
INSTRUCTIONS:
Preheat the oven to 350 degrees.
In a large bowl mix together the lemon pie filling and angel food cake mix. Use a spoon or spatula to mix this together and don't over mix or whip.
Spray a 9 x 13 pan with non-stick spray or grease with shortening. Add the batter to the pan and spread out evenly.
Place in the oven on the center rack. Bake for 25 minutes or until top starts to brown.
Place on a cooling rack and cool for 1-2 hours before cutting into squares.
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2 ingredient lemon bars
1 box angel food cake mix
1 can lemon cream or pie filling
Luscious Lemon Curd
Bright, Sweet, Tart and Full of Sunshine! Lemon curd is delicious! Naturally Gluten-Free. Use on scones, in cakes, top quick breads, serve w/ fresh berries....
Items needed:
4 large lemons
1.5 c sugar
1 stick unsalted butter, cut up, at room temperature
4 XL eggs
pinch of salt
Easy 2 INGREDIENT LEMON BARS using cake mix!
2 Ingredient Lemon Bars recipe:
Another great recipe to try - 3 Ingredient Cool Whip Candy:
Vintage Desserts Playlist:
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