Lemon Angel Food Cake With Strawberry Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON ANGEL FOOD CAKE WITH PRESERVED LEMON CURD



Lemon Angel Food Cake With Preserved Lemon Curd image

Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson. It adds a complex brininess to what can be an overly sweet citrus custard. In this recipe, the curd is lightened with a little whipped cream and used to frost and fill a lemon-flavored angel food cake. It's a stunning dessert that's bright, rich and light all at once.

Provided by Melissa Clark

Categories     cakes, dessert

Time 3h

Yield 12 servings

Number Of Ingredients 18

1 cup/110 grams cake flour
1 1/3 cups/265 grams granulated sugar
12 large egg whites
Pinch kosher salt
1 1/2 teaspoons cream of tartar
1/2 cup/62 grams confectioners' sugar
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 cup/118 milliliters lemon juice
1 1/2 teaspoons powdered gelatin
6 large eggs
1 1/4 cups/250 grams granulated sugar
1/2 cup/113 grams unsalted butter (1 stick), melted
1/4 cup/60 milliliters preserved lemon juice (strained off from a batch of salt preserved lemons, either store-bought or homemade)
Finely grated zest of two lemons
3/4 teaspoon kosher salt
1 cup/236 milliliters heavy cream

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.)

Nutrition Facts : @context http, Calories 418, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 18 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 10 grams, Sodium 228 milligrams, Sugar 49 grams, TransFat 0 grams

LEMON-VANILLA ANGEL FOOD CAKE WITH RASPBERRY-BLUEBERRY SAUCE



Lemon-Vanilla Angel Food Cake with Raspberry-Blueberry Sauce image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 12 servings

Number Of Ingredients 13

2 cups fresh or unsweetened frozen raspberries
1/3 cup raspberries preserves or jam
1/3 cup water
2 tablespoons granulated sugar
1 cup fresh or frozen blueberries (small berries work better here)
1 1/2 cups egg whites
Butter to grease pan (if using a pan without a removable bottom)
1 cup all-purpose flour, or 1 1/4 cups cake flour
1 cup granulated sugar, or 2 cups confectioners' sugar
1 1/2 teaspoons cream of tartar
3 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract
Confectioners' sugar (optional)

Steps:

  • For the raspberry sauce, mix 1 cup of the raspberries, the preserves, water, and the sugar in a medium-size heavy saucepan (not uncoated aluminum.) Bring to a boil over moderately high heat, mashing the raspberries with a wooden spoon. Boil 1 minute. Remove from the heat. Strain the raspberry mixture through a fine strainer suspended over a bowl, pressing down on raspberries to release the juices. Discard the seeds. Stir the blueberries and the remaining 1 cup raspberries into the hot raspberry syrup. Cover and let stand until cool. Refrigerate until ready to use. Yield: 2 cups
  • For the cake, check that one rack is in the middle of the oven and heat the oven to 325 degrees. Pour the egg whites into the bowl in which you will be making the batter. If the pan has a removable bottom, do nothing to it. If it does not, lightly butter the bottom. Line the bottom with waxed paper or parchment paper cut to fit, and lightly butter the paper. Thoroughly mix the flour and 1/4 cup of the granulated sugar or 1/2 cup of the confectioners' sugar in a small bowl. Have all the ingredients and tools at hand. Beat the egg whites with an electric mixer on medium speed for about 2 minutes, until frothy and well broken up. Add the cream of tartar and increase the speed to medium-high. Beat until the whites lose their yellow cast, greatly increase in volume, and start to turn white. With the mixer running, slowly sprinkle the remaining 3/4 cup sugar over the whites. Beat until the whites become very thick, very glossy, and white, and the beaters leave a deep trail. Depending on the mixer, this need take only about 3 minutes total. Beat in the lemon juice and vanilla, just enough to mix. Reduce the speed to the lowest possible. Quickly sprinkle the flour sugar-mixture over the whites. As soon as it is all added, but not completely mixed in, stop the machine and remove the bowl. With a rubber spatula or a large metal spoon, complete mixing in the flour by folding or gently stirring. Stop just as soon as the flour seems blended in. With a rubber spatula, scrape the batter (9 cups) into the pan and spread evenly. Inscribe a circle deep in the batter to release any large air bubbles. Bake until no moist patches remain in the surface cracks, the cake springs back when touched, and a cake tester inserted in the center comes out clean, about 50 minutes for a 10 by 3-inch pan, 1 hour for a tube pan. Turn the pan upside down on a wire rack. Let cool completely. Loosen the edges (and tube) with a knife. Turn out the cake, loosen and remove the pan bottom, or peel off the paper. Store airtight 1 day at room temperature before serving or freezing. When serving, top cake with sauce and confectioners' sugar, if you wish.

LEMON CHIFFON CAKE WITH STRAWBERRY SAUCE



Lemon Chiffon Cake with Strawberry Sauce image

This is a wonderfully easy cake to make for Passover. It has a nice light lemon taste and the strawberry sauce is a great compliment. However, feel free to use the sauce of your choice or other accompaniment. Serve the sauce warm or at room temperature. The sauce can be made several days ahead and brought to room temperature to serve. The sauce makes 2 cups. I let each person apply their own sauce rather than pouring over the entire cake. This recipe was originally found in the "Let My People Eat!" cookbook.

Provided by Ducky

Categories     Dessert

Time 55m

Yield 12-14 serving(s)

Number Of Ingredients 15

1 (9 ounce) box passover angel food cake mix (I use the Manischewitz brand)
1 cup water
1/4 cup sugar
3/4 cup vegetable oil
3 large eggs
1/2 teaspoon vanilla extract or 1 packet vanilla sugar
2 tablespoons fresh lemon juice
1 lemon, zest of, grated
1 1/2 teaspoons matzo meal
1 (8 ounce) jar strawberry preserves
1 tablespoon potato starch
2 tablespoons dry red wine
1/2 cup pineapple preserves
1/2 pint fresh strawberries, thinly sliced
1 cup toasted almond, chopped,for garnish (optional)

Steps:

  • Cake: Preheat oven to 350°F.
  • From cake mix, empty bag containing the powdered egg whites into a large mixing bowl.
  • Add water and mix on low until egg whites are dissolved, then slowly increase the speed.
  • When soft peaks begin to form, slowly add the sugar, a little at a time.
  • Beat on high 1-2 minutes or until soft peaks form and then set aside.
  • In another large bowl, beat oil and eggs 1-2 minutes until mixed and light in color.
  • Add vanilla, lemon juice and zest and mix well.
  • To the oil and egg mixture, add second bag from cake mix along with matzo cake meal.
  • Mix on low until blended.
  • Fold into beaten egg whites.
  • Pour into ungreased angel food cake pan or 9-inch tube pan.
  • Bake 35 minutes.
  • Remove from oven and allow to cool completely before removing the cake.
  • Serve with the sauce of your choice.
  • SAUCE: Place strawberry preserves in a small saucepan.
  • In small bowl, mix together the potato starch and wine, then add to the preserves.
  • Heat on medium-high until it begins to boil.
  • Reduce to low and stir until thickened.
  • Remove from heat.
  • Fold in the pineapple preserves and strawberries.
  • Pour some over the cake or cake slices, sprinkling with almonds.

Nutrition Facts : Calories 335.5, Fat 15, SaturatedFat 2.2, Cholesterol 52.9, Sodium 184.1, Carbohydrate 46.8, Fiber 0.8, Sugar 30.1, Protein 3.8

QUICKER LEMON ANGEL FOOD SUPREME



Quicker Lemon Angel Food Supreme image

Boxed angel food cake speeds prep time but retains the cake's home-baked taste. And the no-cook version of sauce uses handy prepared lemon pie filling and whipped topping for fuss-free fixing and old-fashioned results.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 9

1 package (16 ounces) angel food cake mix
2 teaspoons grated lemon zest
1/2 teaspoon lemon extract
LEMON SAUCE:
1 can (15-3/4 ounces) lemon pie filling
3 to 4 tablespoons milk
1 tablespoon lemon juice
1/8 teaspoon lemon extract
1 cup whipped topping

Steps:

  • Prepare cake batter according to package directions, adding lemon zest and extract. Bake according to package directions. After baking, immediately invert pan and cool completely. For the sauce, combine the pie filling, milk, lemon juice and extract in a bowl; beat until smooth. Fold in whipped topping. Serve with cake. Store sauce in the refrigerator.

Nutrition Facts : Calories 291 calories, Fat 4g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 311mg sodium, Carbohydrate 60g carbohydrate (51g sugars, Fiber 0 fiber), Protein 5g protein.

LEMON ANGEL FOOD CAKE WITH STRAWBERRY SAUCE



LEMON ANGEL FOOD CAKE WITH STRAWBERRY SAUCE image

Categories     Cake     Fruit     Dessert     Backyard BBQ     Spring     Summer     Potluck

Number Of Ingredients 12

Cake:
2 cups sifted caster sugar (divided)
1 1/3 cup sifted cake flour
1 ½ cup egg whites (10 - 12 eggs, room temperature)
1 ½ teaspoon grated lemon zest (2 lemons)
1 ½ teaspoon cream of tartar
¾ teaspoon vanilla extract
¾ teaspoon salt
Strawberry sauce:
2 pints strawberries (rinsed, hulled, and diced)
2/3 cup sugar
2 teaspoons vanilla extract

Steps:

  • In a medium saucepan, combine the strawberries, sugar, and vanilla extract. Cook over medium heat for 10 minutes or until the strawberries have reached the softness that you like. Leave at room temperature until cool, then transfer to an airtight container and chill until ready to serve. Preheat the oven to 350˚F. In a large bowl, combine ½ cup of sugar with flour and sift together 4 times. Set aside. In a mixing bowl, combine the egg whites, cream of tartar and salt. With an electric mixer fitted with a whisk attachment, beat on high speed until the egg whites have medium-firm peaks, about 1 minute. Turn up the speed to medium. Slowly sprinkle the remaining 1½ cup of sugar over the egg whites. Whisk for a few minutes until thick and shiny. Add the vanilla extract and lemon zest and whisk until very thick, about 1 more minute. Sift about ¼ of the flour mixture over the egg whites and fold into the batter with a spatula. Once it is combined, continue to add and fold in 1/4 of the flour each time until everything is incorporated. Pour the batter into an ungreased 10-inch tube pan. Bake in the over for 35 - 40 minutes, until it springs back when touch with a finger. Remove the cake from the oven and invert the pan on a cooling rack until cool, about 2 hours. To remove the cake from tube pan, run a knife around the inside edge of the pan and the around the middle tube to loosen the side of the cake. Flip the cake over on a cake plate and remove the bottom. Cut and serve with the strawberry sauce. Tips: There is a lot of sifting in this recipe, but this will prevent any lumps and make sure the cake is light. When the cake is out of the oven, it has to be turn over to cool. It will prevent the cake to sink. To make macerated strawberries: Combine 4 cups of strawberries, ½ cup of sugar and 2 teaspoons of lemon juice. Set aside at room temperature for 30 minutes.

More about "lemon angel food cake with strawberry sauce recipes"

STRAWBERRY LEMON LAYERED ANGEL FOOD CAKE - SUGAR SPUN …
strawberry-lemon-layered-angel-food-cake-sugar-spun image
2015-05-25 Strawberry Lemon Filling. Reserve 9-10 whole strawberries for top of cake. With the rest, remove tops and slice. Set aside. In KitchenAid, cream …
From sugarspunrun.com
4.9/5 (8)
Total Time 1 hr
Category Dessert
Calories 312 per serving
  • Reserve 9-10 whole strawberries for top of cake. With the rest, remove tops and slice. Set aside.


LEMON ANGEL FOOD CAKE WITH STRAWBERRY SAUCE - THE …
lemon-angel-food-cake-with-strawberry-sauce-the image
2012-12-05 Preheat the oven to 350˚F. In a large bowl, combine ½ cup of sugar with flour and sift together 4 times. Set aside. In a mixing bowl, combine the …
From themissinglokness.com
Estimated Reading Time 3 mins


ANGEL FOOD CAKE WITH FRESH STRAWBERRY SAUCE RECIPE
angel-food-cake-with-fresh-strawberry-sauce image
Directions. Prepare Angel Food cake according to package directions. Allow to cool completely. While the cake is baking and cooling, prepare the …
From recipetips.com
5/5 (1)


ANGEL FOOD CAKE WITH STRAWBERRY BUTTERCREAM | FOODLAND
angel-food-cake-with-strawberry-buttercream-foodland image
Step 2. In bowl, use electric mixer on high speed to beat butter until light and fluffy, about 1 min. With mixer on low speed, beat in icing sugar, whipping cream, 2 tsp (10 mL) lemon juice and salt until smooth. Increase speed to high and …
From foodland.ca


10 BEST ANGEL FOOD CAKE WITH STRAWBERRIES RECIPES
10-best-angel-food-cake-with-strawberries image
2022-08-01 Angel Food Cake French Toast Casserole The Tiptoe Fairy. brown sugar, eggs, strawberries, white sugar, butter, half and half and 5 more.
From yummly.com


ANGEL FOOD WITH LEMON SAUCE RECIPE - RECIPETIPS.COM
angel-food-with-lemon-sauce-recipe-recipetipscom image
Directions. Preheat the oven according to the cake mix directions. Prepare and bake the angel food cake as directed on the package; cool completely. Combine the sugar and cornstarch in a saucepan; stir to combine. Add the water and …
From recipetips.com


RECIPE FOR STRAWBERRY SAUCE FOR ANGEL FOOD CAKE
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Recipe For Strawberry Sauce For Angel Food Cake: Optimal Resolution List - …
From recipeschoice.com


STRAWBERRY-LEMON ANGEL FOOD CAKE - BUSCH'S LOCAL
1. Preheat oven to 325°. In medium bowl, whisk 1/2 cup powdered sugar, flour, cornstarch and 11/2 teaspoons lemon zest. In separate medium bowl, toss strawberries, cane sugar and lemon juice; cover and refrigerate at least 1 hour or up to 1 day. Makes about 2 cups.
From buschslocal.com


ANGEL FOOD CAKE WITH STRAWBERRY SAUCE RECIPE - FOOD NEWS
how to make strawberry sauce for angel food cake. If using fresh strawberries, wash and cut off the tops. Roughly chop the berries. Place the berries, sugar, lemon juice, and salt in a medium sauce pot over medium heat. Cook for about 30 minutes, stirring periodically. The berries will release their juices and it will thicken up as they cook.
From foodnewsnews.com


ANGEL FOOD CAKE WITH STRAWBERRY SAUCE RECIPE - CREATIVE DELITES
2021-12-21 Combine the orange juice, sugar and strawberries in a saucepan and bring to a boil. When the sugar has melted and the strawberries are softened (about 5 minutes), strain the juice through a fine mesh sieve and set aside. Remember to catch the seeds. Pour the strawberry juice mixture back into the same saucepan.
From creativedelites.com


HOW TO MAKE STRAWBERRY SAUCE FOR ANGEL FOOD CAKE
2022-05-25 30 mins. Prepare Angel Food cake according to package directions. Allow to cool completely. While the cake is baking and cooling, prepare the strawberries. Cut the berries into quarter. If some berries are fairly large you may want to …
From thesuperhealthyfood.com


2-INGREDIENT LEMON ANGEL FOOD CAKE RECIPE - RECIPES.NET
2022-06-23 Instructions. Preheat oven to 350 degrees F and grease a cake pan with cooking spray. In a stand mixer or a large bowl with a whisk, combine cake mix and lemon curd until smooth. Pour into a greased cake pan. Spread evenly. Bake cake for 30 to 40 minutes or until a cake tester inserted comes out clean.
From recipes.net


LEMON ANGEL FOOD CAKE WITH STRAWBERRY SAUCE - THE MISSING …
Dec 7, 2012 - I made this lemon angel food cake with strawberry sauce for my in-laws Thanksgiving lunch. Since angel food cake doesn't have any cream or butter, it is a pretty healthy dessert. Who doesn't want dessert that is healthy? This cake was light and fluffy with the amazing lemon flavor. Serving the cake with a sweet…
From pinterest.com


HOW TO MAKE STRAWBERRY SAUCE FOR STRAWBERRY SHORTCAKE
2022-05-30 Add 4 cups of the sliced strawberries and granulated sugar in a medium saucepan over medium/high heat. Let it come up to a boil and boil for 2 to 3 minutes. The sugar should be dissolved and a strawberry syrup should form. Remove from the heat and add to a blender or food processor. Puree the sauce until smooth.
From thesuperhealthyfood.com


Related Search