Luscious Lemon Angel Food Cake
Yield
1 cakePrep
20 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
egg whites
|
|
| 1 ½ | cups |
powdered sugar
sifted |
|
| 1 | cup |
cake flour
sifted, or all purpose |
|
| 1 ½ | teaspoons |
cream of tartar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
lemon zest
finely chopped |
|
| Lemon filling | |||
| ¾ | cup |
sugar
|
|
| 1 | package |
gelatin, unflavored
unflavored |
|
| 1 | dash |
salt
|
*
|
| ¾ | cup |
water
cold |
|
| 1 | teaspoon |
lemon zest
finely shredded |
|
| 3 | tablespoons |
lemon juice
|
|
| 1 | x |
food coloring
yellow, optional |
*
|
| 1 | cup |
heavy whipping cream
|
|
| Garnish | |||
| 1 | x |
powdered sugar
|
*
|
| 1 | slices |
lemon
quartered, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
egg whites
|
|
| 355 | ml |
powdered sugar
sifted |
|
| 237 | ml |
cake flour
sifted, or all purpose |
|
| 7.5 | ml |
cream of tartar
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
lemon zest
finely chopped |
|
| Lemon filling | |||
| 177 | ml |
sugar
|
|
| 1 | package |
gelatin, unflavored
unflavored |
|
| 1 | dash |
salt
|
*
|
| 177 | ml |
water
cold |
|
| 5 | ml |
lemon zest
finely shredded |
|
| 45 | ml |
lemon juice
|
|
| 1 | x |
food coloring
yellow, optional |
*
|
| 237 | ml |
heavy whipping cream
|
|
| Garnish | |||
| 1 | x |
powdered sugar
|
*
|
| 1 | slices |
lemon
quartered, optional |
*
|
Directions
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 until soft peaks form.
Gradually add the sugar, 2 tablespoon at a time until soft peaks form.
Sift about ¼th of the flour mixture over the egg white mixture, then gently fold in.
Repeat sifting and filding in the remaining flour mixture, using ¼th 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℉ (180℃) oven for 40 to 45 minutes or until 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 until 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 to 8 minutes or until 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 until soft peaks form.
Fold ¼th of the whipped cream into the lemon gelatin mixture back into the remaining whipped cream.
Chill 5 minutes or until the mixture mounds when spooned.
