Friday, April 29, 2011

Lemon Angel Food Cake with Strawberry Sauce

Yesterday was my Birthday and I love... Angel Food Cake!  Especially, this one!  I made this at Easter and then again for myself!   WHAT A PIG:)  If you love angel food cake with fresh strawberries and whipping cream then give this one a try!  Enjoy!  But, beware this does have wheat/gluten.  If you have any major issues I wouldn't have the cake portion and would stick to the strawberries and whipping cream.  I definitely had a little tummy ache afterwards but, Oh well, it was my birthday:)


CAKE:
1 1/4 cups sifted cake flour, sifted
1 1/2 cups superfine sugar
14 large egg whites, at room temperature
1 1/2 teaspoons cream of tarter
2 tablespoons lemon zest
Confectioners' sugar for dusting

Method

1) Preheat oven to 350.
2) Combine the cake flour with 3/4 cup of the sugar.  Sift the mixture and reserve.
3)  In a large bowl, beat the egg whites with an electric mixture until foamy.  Add the cream of tarter and continue to blend until thick and has doubled in volume. Sprinkle half the remaining sugar over the egg whites and continue beating until the sugar is mixed in well. Repeat this step with the remaining sugar and continue to mix until everything is glossy.
4) Fold the cake flour mixture in with the sugar mixture and mix well.  Then add the lemon zest.
5) Spoon the cake batter into an greased angel food cake pan with a removable bottom.  Bake for 45 minutes, until the cake is golden in color.

LEMON CURD FILLING:
O.K you can either make a lemon curd or just buy a jar at the store you decide:)
Here is the recipe I use if I'm going to add this to the cake:

8 egg yolks
3/4 cups superfine sugar
3/4 cup fresh lemon juice
2 teaspoons lemon rind, grated

Method

Whisk all the ingredients in a steel bowl over a pan of lightly boiling water.  Make sure to constantly whisk the mixture until until it becomes thick, fluffy, and pale yellow.  Do not allow the mixture to come to a boil or it will curdle.  Allow the mixture to cool completely until adding as a layer to the cake above.

STRAWBERRIES SAUCE:


1 pint fresh strawberries, cleaned and sliced
1 tablespoon stevia
NOTE: If you prefer to use regular sugar make sure to triple the amount, stevia is much sweeter than regular sugar.

Method

Place sliced strawberries in a metal bowl, mix in stevia and mash with a fork or a masher until it becomes slightly juicy.  Refrigerate until ready to use.  NOTE: Make ahead to allow more juice to form.



1 comment:

  1. What is difference between lemon zest and grated lemon rind?

    ReplyDelete

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