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Full Online Book HomeLearning KitchenCakesandfrostings - Angel Food - Lemon Angel Food Cake
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Cakesandfrostings - Angel Food -  Lemon Angel Food Cake Post by :bellili22 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1343

Click below to download : Cakesandfrostings - Angel Food - Lemon Angel Food Cake (Format : PDF)

Cakesandfrostings - Angel Food - Lemon Angel Food Cake

-------- ------------ --------------------------------
2 large lemons
1 cup cake flour
1/2 cup confectioner's sugar
1 2/3 cups egg whites -- about 12 to 14 large egg whites
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cups granulated sugar

Lemon Sauce:
1 large lemon
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon butter or margarine
2/3 cup water


Prepare Angel Food Cake: Preheat oven to 375 degrees F. From lemons, grate 2 teaspoons peel and squeeze 1 tablespoon juice; set aside. On waxed paper, mix flour and confectioners' sugar; set aside.

In large bowl, with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form. Beat in vanilla and lemon juice. Beating at high speed, sprinkle in granulated sugar, 2 tablespoons at a time, beating until whites stand in stiff peaks. Sift flour mixture over egg whites, one-third at a time, folding in with rubber spatula after each addition, just until flour mixture is completely incorporated. Fold in grated lemon peel. Spoon batter into ungreased 10-inch tube pan with removable bottom; with metal spatula, gently spread evenly. Bake cake 35 to 40 minutes, until top springs back when lightly touched with finger. Invert cake in pan on funnel or bottle; cool completely in pan.

Meanwhile, prepare Lemon Sauce: From lemon, grate 1 teaspoon peel and squeeze 1/4 cup juice. In 1-quart saucepan, mix sugar and cornstarch until blended. Add lemon peel, lemon juice, margarine or butter, and 2/3 cup water; heat to boiling over high heat, stirring frequently. Boil 1 minute, stirring. Transfer sauce to bowl; cover and refrigerate until ready to serve. Makes about 1 1/4 cups.

With metal spatula, carefully loosen cake from pan; place on cake plate. Serve cake with sauce.

Makes 16 servings

165.14 Cal (9.10% from Fat, 9.47% from Protein, 81.40% from Carb); 3.97 g Protein; 1.70 g Tot Fat; 0.64 g Sat Fat; 0.45 g Mono Fat; 0.49 g Poly Fat; 34.11 g Carb; 0.46 g Fiber; 18.46 mg Calcium; 1.27 mg Iron; 128.14 mg Sodium; 595.02 IU Vit A; 5.76 mg Vit C; 2.20 mg Cholesterol

Source: http://www.fortunecity.com/littleitaly/montagna/623/recipes/lemonange foodcake.htm"

NOTES from the website : This can go from the simplest of desserts to the most extraordinary ending to a fabulous meal... Just saw the cake in half horizontally when it has cooled, fill with some lemon curd or this lemon sauce and frost with 7-minute frosting - it is fantastic! Thinly slice some lemons and twist them for garnish - So impressive!
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