Lemon Angel Food Cake Filled With Lemon Curd And Fresh Raspberry Recipes

LEMON RASPBERRY ANGEL FOOD CAKE

Steps:

• In a small bowl, whisk together the egg yolks, lemon zest, lemon juice, sugar and salt. Transfer to a small saucepan.
• Cook the mixture over low-medium heat, stirring constantly, until it is thick enough to coat the back of a spoon, 3 to 5 minutes.
• Remove from heat and add the butter. Mix until smooth.
• Transfer the curd to a small bowl and cover with plastic wrap.
• Refrigerate until chilled, about 30 minutes.
• In a large mixing bowl, combine heavy cream and powdered sugar.
• Beat on high speed until soft peaks form, about 3-5 minutes.
• Beat in Mascarpone cheese. Mix until smooth.
• Fold in the 1/3 c. lemon curd.
• In a large mixing bowl, combine angel food cake mix, lemon juice and zest, and water.
• Beat until light and fluffy, or about 1 minute.
• Pour into an ungreased angel food cake pan.
• Bake at 325 degrees for 35-40 minutes, or until golden brown on top, and a toothpick inserted near the center comes out clean.
• Invert on a bottle top (or other rack), and cool completely.
• Run a knife around the edges to loosen the cake, and remove it to a serving plate.
• Carefully slice the top of the cake off in one piece with a serrated knife, about 1/3 of the way down, or about 1.5 inches from the top.
• Using your fingers, carefully tear out a tunnel from the bottom part of the cake, leaving about 1-inch shell on all sides and the bottom.
• Evenly spread the Mascarpone cream mixture into the cake's tunnel.
• Top the Mascarpone cream evenly with the remaining lemon curd.
• Top the lemon curd with a layer of fresh raspberries, reserving a few for the garnish.
• Replace the top of the cake.
• In a large mixing bowl, combine heavy cream and powdered sugar.
• Beat on high speed until soft peaks form, 3-5 minutes.
• "Frost" the cake evenly with the whipped cream, and top with a few fresh raspberries for garnish.
• Store in refrigerator. EAT!!!

LEMON ANGEL FOOD CAKE WITH PRESERVED LEMON CURD

Steps:

• Make the cake: Heat the oven to 350 degrees and place a rack in the center.
• Sift flour and 1/3 cup/65 grams granulated sugar into a large bowl.
• In the bowl of an electric mixer, combine egg whites, salt and cream of tartar and beat with the whisk attachment on medium-high speed until medium peaks form, about 3 minutes.
• Gradually add in remaining 1 cup/200 grams granulated sugar, 1 tablespoon at a time, and beat until firm, glossy peaks form. Beat in confectioners' sugar, lemon zest, vanilla and lemon extract.
• Sift a quarter of the flour mixture over egg whites and use a rubber spatula to fold until barely combined. Repeat with remaining flour in 3 more additions.
• Scrape into an ungreased 10-inch tube pan, smooth top, and bake until cake is springy and pulls away from the pan, 35 to 40 minutes. Transfer to a wire rack to cool.
• Make the curd: In a small bowl, combine 1/4 cup/59 milliliters lemon juice and gelatin; set aside to bloom. In a large bowl, lightly beat eggs.
• In a medium bowl, combine granulated sugar, butter, remaining 1/4 cup/59 milliliters fresh lemon juice, the preserved lemon juice, the zest and the salt. Place bowl over a pot of simmering water until warm. Remove from the heat, then pour over the eggs in a thin stream, constantly whisking. Place bowl with the egg and lemon mixture over the simmering water pot and cook, stirring constantly, to 175 degrees, about 5 minutes.
• Remove from heat, stir in gelatin mixture and immediately pour through a fine strainer into a wide bowl set over ice bath, stirring until mixture is cool. Chill for 1 hour.
• Whip the cream until soft peaks form. Fold into the lemon curd and chill for another hour, until cold.
• To serve, unmold the cake. Using a serrated knife, halve the cake crosswise to create 2 layers. Dollop on some of the lemon cream to cover. Top with the cake and dollop on more lemon cream. (Remaining lemon cream will last up to a week in the refrigerator.)

LEMON CURD-FILLED ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended., Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use)., For filling, in a small bowl, beat cream until it begins to thicken. Add mascarpone cheese and confectioners' sugar; beat until soft peaks form. Fold in 1/4 cup of the lemon curd., Line bottom of tunnel with strawberries. Spoon mascarpone mixture over berries; top with remaining lemon curd. Replace cake top; refrigerate, covered, at least 4 hours or overnight. , For glaze, in a small bowl, mix confectioners' sugar, lemon zest and enough juice to reach desired consistency. Unwrap cake; spread glaze over top, allowing some to drip down sides. Refrigerate until serving.

LEMON ANGEL FOOD CAKE FILLED WITH LEMON CURD AND FRESH RASPBERRY

Steps:

• Preheat the oven to 375 degrees.
• Place an oven rack in the center of the oven.
• Have ready an ungreased 10- inch tube pan.
• Sift the flour and the confectioners' sugar together into a medium bowl.
• Beat the egg whites with an electric mixer on medium speed in a large bowl until foamy.
• Increase the speed to medium-high, add the cream of tartar and salt, and beat just until the egg whites form soft peaks.
• Add the granulated sugar, about 1 tablespoon at a time, beating well after each addition, and beat just until the whites form stiff, glossy peaks.
• Add the vanilla and lemon oil and beat until well combined Sift one-fourth of the flour mixture over the egg whites and fold in with a whisk or a rubber spatula.
• Continue gently folding, one quarter at a time, until all the flour mixture has been added, being careful not to over mix.
• Transfer the batter to the pan.
• Run a table knife through the batter to remove any large air pockets, and smooth the top.
• Bake for 35 to 40 minutes, until the top is golden brown and the cake pulls away from the side of the pan.
• Turn the pan upside down, and balance it on its elongated neck or pan legs (if it if has them), or hang the tube upside down from the neck of a tall wine bottle.
• Let cool to room temperature.
• Turn the pan right side up.
• Run a knife around the edge of the cake and between the cake and the tube.
• Top the cake with a flat plate, invert it, give a sharp downward rap to the pan to dislodge the cake and lift off the pan.
• If the pan bottom is removable, slide a knife between the pan bottom and the cake to release it.
• Stir the lemon glaze ingredients together in a small bowl.
• Let stand for 10 minutes before using.
• Cut cake in half.
• Once completely cooled fill with lemon curd (SEE my recipe posted).
• Top Curd with Raspberries.
• Put top half of cake on raspberries then top with Glaze.
• Pouring over the cake and let stand for at least 10 outside minutes, or until the glaze is set.
• Use a sharp serrated knife to cut the cake.

LEMON ANGEL FOOD CAKE

Steps:

• Prepare lemon pie filling, as directed on package& place in fridge to cool slightly (about 45 mins).
• Slice angel food cake in half horizontally and place bottom half on a good sized cake platter.
• Spoon some lemon pie filling on this and then add the top half of the angel food cake.
• Cover the whole cake with the rest of the lemon pie filling.
• Refrigerate for about an hour.
• Prepare Dream Whip, as directed on the package& spread over the cake.

LEMON ANGEL FOOD CAKE

Steps:

• Break cake into bite size pieces. Put half cake in a 9" x 13" size dish.
• Combine lemon juice, sugar, condensed milk into whipped cream.
• Spoon over the broken cake. Repeat the layers of cake and sauce.
• Cover and refrigerate for 24 hours.

HEAVENLY LEMON ANGEL CAKE

Steps:

• Preheat oven to 350°F.
• Prepare cake mix according to package directions.
• Pour batter into ungreased 9X13, spreading evenly.
• Bake on center rack in oven 35-40 minutes or until cake is golden brown and firm to the touch. Do not underbake.
• Remove from over and invert pan. Cool completely. (Do not remove cake from pan).
• Turn pan upright. Poke holes in cake about 1 and a half inches deep and a half inch apart with a large fork or a wooden skewer.
• Zest one lemon to measure 1 tbs. zest.
• Juice lemon to get 1/4 cup juice.
• In a medium bowl combine powdered sugar, lemon juice and zest.
• Whisk until smooth.
• Slowly pour glaze over cake, spreading evenly.
• Let stand 30 minutes or until glaze is set.
• When ready to serve cut into pieces with serrated knife and serve with a dallop of Cool Whip. Pour a spoonful of strawberries and juice over the top of the Cool Whip.

LEMON PUDDING FILLED ANGEL FOOD CAKE (3 INGREDIENTS)

Steps:

• Cut the cake in half horizontally making a trench all around cake large enough to hold pie filling.
• Spread can of pie filling in trench.
• Place cake together again.
• Spread whipped topping over entire cake--make sure you get the inside too.
• Chill before serve.

LEMON PISTACHIO ANGEL CAKE

Steps:

• Finely grate peel from 2 lemons (save for cake), then squeeze out 1 cup juice. In a medium large sauce pan, whisk sugar with cornstarch. Whisk in lemon juice, eggs and egg yolks until blended. Set over medium heat, stirring constantly until mixture boils, 7 - 10 minutes (cornstarch will prevent it from curdling).
• Remove from heat and stir in cubes of butter until combined. Sieve into a bowl. Place a piece of plastic wrap on surface and refrigerate until cold.
• Prepare angel food cake as per instructions, folding in lemon peel at the end. Bake and cool as directed on package. When cake is cooled, cut horizontally in half.
• Place bottom layer on a cake plate and spread with about half of the lemon curd. Place top of cake on curd. Spread top with a layer of curd (there will likely be leftover curd).
• Sprinkle with pistachios and chocolate.