LEMON ANGEL CAKE
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
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.
LEMON ANGEL FOOD DESSERT
Make and share this Lemon Angel Food Dessert recipe from Food.com.
Provided by Darlene10
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Bake angel food cake as per directions.
- Trim off the crusts and break into bite size pieces.
- Combine 6 egg yolks, 3/4 cup sugar and 3/4 cup of lemon juice.
- Cook in double boiler until thickened (coats spoon).
- Remove from heat and add 1 tbsp.
- unflavored gelatin softened in 1/4 cup of water to mixture and cool.
- Beat 6 egg whites till stiff and add 1/2 cup sugar.
- Fold whites into egg yolk mixture.
- Arrange 1/3 of cake pieces loosely in bottom of tube pan.
- Pour 1/3 of lemon custard mixture over cake.
- Continue until there are 3 layers ending with the custard mixture.
- Refrigerate overnight.
- Loosen and remove from pan.
- Frost with whipped cream.
- An alternative method to assembling this cake would be to mix the angel food pieces with the custard mixture and put in a spring form pan. Make it the day before. When released from the pan frost with whipped cream or Cool Whip. This works wonderfully.
LEMON ANGEL FOOD CAKE
Steps:
- Preheat the oven to 350 degrees F.
- Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
- Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
- Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.
Nutrition Facts : Calories 304 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 257 milligrams, Carbohydrate 69 grams, Fiber 1 grams, Protein 7 grams, Sugar 51 grams
LEMON ANGEL FOOD CAKE
Steps:
- Cake: Preheat the oven to 375 degrees.
- Sift the sifted cake flour with 1/2 cup of the sugar 3 times (this is to aerate the mixture and make it light). Set aside. Whip the egg whites in a mixer fitted with a whisk attachment until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add the remaining cup of sugar and continue whipping until stiff and the sugar is dissolved, about 30 seconds more. Gradually add the sifted flour-sugar mixture and fold into the whites. Lastly fold in the lemon zest and vanilla extract. Pipe the batter into ungreased mini muffin tins. Bake until light golden brown, 12 to 15 minutes. Let the cakes cool in the pans, then run a knife along the edges to loosen them. Remove from the pans and place upside-down on a wire rack set over a sheet pan. Stir the lemon juice and powdered sugar together until smooth, creating a glaze. Pour over each cake until the tops are smoothly coated.
- Confit: Cut a slice off the top and bottom of each lemon to expose the flesh. Cutting from top to bottom and following the contours of the fruit, cut off the peel and white pith in 1-inch-wide strips. Scrape off any pulp adhering to the strips, but leave the pith intact. You now have several 1-inch wide strips of lemon peel and pith. Cut each one into long strips, about 1/4-inch by 3 inches each. Meanwhile, boil a kettleful of water. Pour about a quart of the boiling water into a saucepan, bring to a boil, add all the lemon rind, and boil 30 seconds. Drain in a strainer and rinse under cold running water. Repeat 2 times more, using fresh boiling water each time.
- Combine the 1 cup of sugar and 2 cups of water in a saucepan and bring to a boil. Add the blanched rind and reduce the heat to a simmer. Simmer until tender, about 1 hour. Drain in a strainer and let cool 15 minutes until cool enough to handle. Using your fingers, arrange the strips on a wire rack so that they do not touch each other. Let cool. Chop the lemon confit and sprinkle over the tops. Let set 30 minutes before serving.
LEMON ANGEL DESSERT
My husband loves this! It's an old recipe from his mother and has all the characteristics of an old, time tested family favorite recipe. Elegant and beautiful to see, as well as a bright and lovely flavor. Cooking time reflects chilling time.
Provided by Yia Yia
Categories Dessert
Time 3h20m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix gelatin, sugar, salt in the top of a double boiler.
- Add eggs and heat until well blended.
- Stir in thawed lemonade concentrate and water.
- Cook over boiling water, stirring constantly until mixture coats a spoon (about 5 minutes).
- Cool.
- Chill a large bowl and beaters.
- Beat chilled milk until foamy.
- Add lemon juice and whip until very stiff.
- Fold in custard from the double boiler thoroughly.
- Fold in cake pieces.
- Spoon into a spring form pan, or angel food cake pan.
- Chill until set - about 3 hours.
Nutrition Facts : Calories 122.5, Fat 2.5, SaturatedFat 1.2, Cholesterol 48.1, Sodium 65.8, Carbohydrate 22.6, Fiber 0.1, Sugar 20, Protein 3.3
QUICKER LEMON ANGEL FOOD SUPREME
Boxed angel food cake speeds prep time but retains the cake's home-baked taste. And the no-cook version of sauce uses handy prepared lemon pie filling and whipped topping for fuss-free fixing and old-fashioned results.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Prepare cake batter according to package directions, adding lemon zest and extract. Bake according to package directions. After baking, immediately invert pan and cool completely. For the sauce, combine the pie filling, milk, lemon juice and extract in a bowl; beat until smooth. Fold in whipped topping. Serve with cake. Store sauce in the refrigerator.
Nutrition Facts : Calories 291 calories, Fat 4g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 311mg sodium, Carbohydrate 60g carbohydrate (51g sugars, Fiber 0 fiber), Protein 5g protein.
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