Tuesday, April 17, 2012

Lemon Angel Food Cake

11 years ago, Tyler told me that he loved angel food cake and a few years ago, I learned that my sweetheart LOVES lemon desserts. It only seemed natural to combine the two! The results were amazing and you'll want a second piece - I guarantee it! I usually halve the frosting recipe, but that is my preference. I found the recipe here.


Lemon Butter Frosting:
ingredients
  • 1/3
    cup butter or margarine
  • 4 1/2
    cups sifted powdered sugar
  • 1/4
    cup fresh lemon juice
  • 1/2
    teaspoon finely shredded lemon peel
  • 1 1/2
    teaspoons vanilla
  • Milk
    Liquid or paste food coloring (optional)



    1.In a mixing bowl beat butter until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the lemon juice, lemon peel, and vanilla.

    2.Slowly beat in remaining powdered sugar. Beat in milk, if needed. to reach spreading consistency. If desired, tint with food coloring.




Lemon Angel Food Cake:
1 1/2 cups egg whites (10-12 large)
1 1/2 cups powdered sugar
1 cup flour
1 1/2 tsp cream of tartar
1 tsp lemon extract
1 cup granulated sugar




1.In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift powdered sugar and flour together 3 times; set aside.
2.Add cream of tartar and lemon extract to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
3.Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. (If bowl is too full, transfer to a larger bowl.) Repeat, folding in remaining flour mixture by fourths. Pour into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.
4.Bake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake. Makes 12 servings.
  • Servings Per Recipe of cake alone: 12,
  •  
  • Calories 161,
  •  
  • Protein (gm) 4,
  •  
  • Carbohydrate (gm) 36,
  •  
  • Sugar, total (gm) 27,
  •  
  • Thiamin (mg) 0,
  •  
  • Riboflavin (mg) 0,
  •  
  • Niacin (mg) 1,
  •  
  • Folate (µg) 16,
  •  
  • Cobalamin (Vit. B12) (µg) 0,
  •  
  • Sodium (mg) 51,
  • Potassium (mg) 116,
  •  
  • Iron (DV %) 1,
  •  
  • Other Carb () 2,
  •  
  • Percent Daily Values are based on a 2,000 calorie diet









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