Angel Food Cake With Lemon Cream And Berries Recipes

LEMON ANGEL FOOD CAKE

Lemon Angel Food Cake image

Provided by Ina Garten

Categories dessert

Time 1h

Yield 8 servings

Number Of Ingredients 7

Ingredients

2 cups sifted superfine sugar, divided
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites, at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon pure vanilla extract
1 1/2 teaspoons grated lemon zest (2 lemons)

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

ANGEL FOOD CAKE WITH LEMON CREAM AND BERRIES

Angel Food Cake With Lemon Cream and Berries image

A wonderful, light tasting dessert for the summer. The recipe comes from an old magazine. Cook time does not include the time it takes to bake the angel food cake.

Provided by Lvs2Cook

Categories Dessert

Time 20m

Yield 16 serving(s)

Number Of Ingredients 5

Ingredients

1 (16 ounce) package angel food cake mix
2 (8 ounce) cartons plain fat-free lemon yogurt
1 (3 1/2 ounce) package vanilla flavor instant pudding and pie filling mix
1 (8 ounce) container Cool Whip Free, thawed
raspberries or blueberries

Steps:

Prepare and bake cake mix in a 10 inch tube pan according to package directions. Cool cake completely according to package directions.
In a medium bowl, stir together yogurt and 1/4 of the pudding mix until smooth. Gradually add remaining pudding mix to yogurt, stirring until smooth after each addition. Fold in whipped topping.
Serve lemon cream and berries over cake.

Nutrition Facts : Calories 140.8, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.6, Sodium 313.2, Carbohydrate 31.9, Fiber 0.1, Sugar 20.3, Protein 3.6

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