LEMON CURD-FILLED ANGEL FOOD CAKE
For a sunny angel food cake, we make a filling of mascarpone, cream cheese and lemon curd, and then drizzle the cake with a lemony sweet glaze. -Leah Rekau, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 315 calories, Fat 10g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 91mg sodium, Carbohydrate 52g carbohydrate (44g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON LAYER CAKE WITH LEMON CURD AND MASCARPONE
Categories Cake Milk/Cream Egg Dessert Bake Lemon Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 19
Steps:
- For lemon curd:
- Whisk first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until thickened and instant-read thermometer inserted into mixture registers 160°F, about 10 minutes. Remove bowl from over water. Add butter; whisk until melted. Transfer 1 cup curd to small bowl for spreading on cake layers. Reserve remaining curd for filling. Press plastic wrap directly onto surface of both curds. Chill overnight. (Can be made 3 days ahead. Keep chilled.)
- For cake:
- Position rack in center of oven and preheat to 375°F. Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper (do not grease pans or parchment). Using electric mixer, beat egg yolks and 7 tablespoons sugar in large bowl until mixture is very thick and slowly dissolving ribbons form when beaters are lifted, about 4 minutes. Using clean dry beaters, beat whites in another large bowl until soft peaks form. Add remaining 7 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy. Fold half of whites into yolk mixture, then sift half of flour and 1/4 teaspoon salt over and gently fold in until incorporated. Fold in remaining whites, then sift remaining flour over and fold in just until combined, being careful not to deflate batter.
- Divide batter between pans; smooth tops. Bake until tester inserted into center of cakes comes out clean, about 15 minutes. Cool in pans on racks.
- Run knife around edge of pans to loosen cakes. Invert cakes onto 9-inch-diameter cardboard rounds, tapping on work surface if necessary to release cakes. Cut each cake horizontally in half (layers will be thin). Peel off parchment.
- For syrup:
- Place sugar in small metal bowl. Add 1/2 cup boiling water; stir to dissolve sugar. Stir in lemon juice.
- For filling and frosting:
- Beat whipping cream and sugar in large bowl until peaks form. Add mascarpone to lemon curd in medium bowl; whisk until blended. Fold whipped cream into lemon-mascarpone mixture.
- Place 1 cake layer, flat side up, on platter. Brush with 1/4 of syrup. Spread 1/4 cup lemon curd over, then 1 cup lemon-mascarpone filling. Top with second cake layer; brush with 1/4 of syrup and spread with 1/4 cup lemon curd and 1 cup lemon-mascarpone filling. Repeat with third cake layer, syrup, lemon curd, and filling. Top with fourth cake layer. Brush with remaining syrup, then spread remaining lemon curd over. Spoon 2 cups lemon-mascarpone filling into pastry bag fitted with 1/4-inch star tip (to be used for rosettes). Spread remaining lemon-mascarpone filling as a frosting over sides of cake. Pipe small rosettes of frosting over top of cake, covering completely. Cover cake with cake dome; refrigerate at least 6 hours and up to 1 day.
- *Italian cream cheese available at Italian markets and many supermarkets.
More about "lemon angel food cupcakes with lemon curd and mascarpone frosting"
LEMON CUPCAKES WITH LEMON MASCARPONE FROSTING
Web May 16, 2020 In a separate large bowl using an electric mixer on medium speed, mix buttermilk, oil, lemon juice, eggs and zest until liquid becomes a homogenous blend, about 1 minute. Slowly pour liquid mixture in with …
From urbanbakes.com
From urbanbakes.com
LEMON ANGEL FOOD CUPCAKES - BAKING BITES
Web May 7, 2007 zest of one lemon. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners. In a small bowl, sift together cake flour and 1/4 cup superfine sugar. In a large bowl, beat room-temperature egg whites …
From bakingbites.com
From bakingbites.com
LEMON MASCARPONE LAYER CAKE | MUST TRY LEMON …
Web May 13, 2020 Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside. 3. Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and …
From lifeloveandsugar.com
From lifeloveandsugar.com
ANGEL FOOD CUPCAKES - SALLY'S BAKING ADDICTION
Web May 21, 2018 In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites, water, and cream of tartar together on medium low until foamy, about 1 minute. Switch to medium …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
ANGEL FOOD CAKE WITH LEMON CURD AND MASCARPONE CREAM
Web Set over saucepan of simmering water; cook, stirring, until thick enough to coat back of spoon, 8 to 10 minutes. Remove from heat. Stir in butter, 1 piece at a time, until smooth. Strain through fine sieve into airtight …
From canadianliving.com
From canadianliving.com
MOIST LEMON CUPCAKES WITH LEMON CURD | BUTTERNUT …
Web Preheat your oven to 350F and line cupcake tins with 16 paper liners. In a small bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl using a hand or stand mixer with the paddle …
From butternutbakeryblog.com
From butternutbakeryblog.com
LEMON ANGEL FOOD CUPCAKES | YELLOWBLISSROAD.COM
Web Feb 9, 2015 Lemon Angel Food Cupcakes 1 box Angel Food Cake Mix 1 cup water 1/4 cup lemon juice 2 tablespoons lemon zest about 2 lemons Lemon Whipped Cream Frosting 2 cups heavy whipping cream 1/2 cup …
From yellowblissroad.com
From yellowblissroad.com
ANGEL FOOD CUPCAKES WITH LEMON MASCARPONE FROSTING | SAVEUR
Web Angel Food Cupcakes with Lemon Mascarpone Frosting makes 12 MATT TAYLOR-GROSS 3 ⁄ 4 cup cake flour 3 ⁄ 4 cup confectioners' sugar 6 egg whites 3 ⁄ 4 tsp. cream of tartar 1 ⁄ 2 tsp....
From saveur.com
From saveur.com
LEMON BLUEBERRY CAKE WITH LEMON FROSTING | BEYOND …
Web Jun 11, 2018 For the Cake: Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired. In a large mixing …
From beyondfrosting.com
From beyondfrosting.com
LEMON ANGEL FOOD CUPCAKES WITH LEMON CURD AND MASCARPONE …
Web Ingredients 3 egg yolks, at room temperature 2 lemons, zested 1/4 cup fresh lemon juice, from 2 large lemons 1/3 cup sugar 1/8 teaspoon fine salt 4 tablespoon butter, cut into 1/2 …
From thedailymeal.com
4/5 (24)Estimated Reading Time 2 mins
From thedailymeal.com
4/5 (24)Estimated Reading Time 2 mins
- Whisk together the yolks, lemon zest, juice, sugar and salt in a medium saucepan. Place the saucepan over medium-low heat, stirring constantly with a wooden spoon or spatula, making sure to scrape the sides and bottom of the pan. Cook until the mixture is thick enough to coat the back of the spoon or spatula, about 3 to 5 minutes. Remove from the heat and add the butter, one piece at a time, stirring until the consistency of the curd is smooth. Transfer the curd to a heat-proof bowl and cover the surface of the curd with plastic wrap to avoid a skin from forming. Refrigerate the curd until firm and chilled, about 1 hour.
- Place two racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees. Line 2 muffin pans with cupcake liners. In the bowl of an electric mixer combine the cake mix, water, lemon zest and juice. Beat the mixture on low speed to for 30 seconds to incorporate the ingredients then increase the speed to medium for 1 minute until the mixture is light and fluffy. Use a scoop or spoon to fill the liners 3/4 full with the batter. Bake for 12 to 15 minutes, until the cupcakes are golden brown and the cracks on top feel dry. Cool the cupcakes completely before filling and frosting, about 30 minutes.Use a small spoon to push a shallow hole in the center of each cupcake.
- Whisk together the powdered sugar, mascarpone, milk, and vanilla until smooth and shiny. Fill the center with 1 tsp of the lemon curd. Drizzle the cupcake with some of the glaze to cover the top. Sprinkle with the decoration of your choice. Allow the cupcakes to set, in the refrigerator, for at least 30 minutes.
LEMON ANGEL FOOD CUPCAKES WITH LEMON CURD AND MASCARPONE …
Web Jun 12, 2014 1/4 cup fresh lemon juice (about 2 large lemons) 1/3 cup sugar 1/8 tsp. fine salt 4 tbsp. unsalted butter, cut into 1/2-inch cubes, at room temperature Cupcakes 1 (1 …
From leah-claire.com
Servings 24Estimated Reading Time 4 mins
From leah-claire.com
Servings 24Estimated Reading Time 4 mins
LEMON ANGEL FOOD CUPCAKES WITH LEMON CURD AND MASCARPONE …
Web Jul 5, 2014 Happy Cupcake Baking! Lemon Curd: 3 egg yolks, at room temperature Zest of 2 lemons 1/4 cup fresh lemon juice, from 2 large lemons 1/3 cup sugar 1/8 teaspoon …
From rosettabakes.com
Estimated Reading Time 5 mins
From rosettabakes.com
Estimated Reading Time 5 mins
LEMON RASPBERRY CUPCAKES WITH LEMON CURD FROSTING
Web Feb 12, 2013 Preheat oven to 350 degrees F. Line cupcake tins with 18 paper liners. Combine cake flour, baking powder, and salt in a medium mixing bowl. Set aside. Using …
From fromvalerieskitchen.com
From fromvalerieskitchen.com
LEMON ANGEL FOOD CUPCAKES WITH LEMON CURD AND MASCARPONE …
Web Lemon Angel Food Cupcakes with Lemon Curd and Mascarpone Frosting 2013-11-26 Course: Dessert Add to favorites Yield :24 cupcakes Cook Time : 45m Ready In :30m …
From recipenet.org
From recipenet.org
LEMON ANGEL FOOD CUPCAKES | LEMON ANGEL FOOD CUPCAKES WITH …
Web 2.4M views, 21K likes, 1.1K loves, 669 comments, 24K shares, Facebook Watch Videos from Food Network: Lemon Angel Food Cupcakes with Lemon Curd and …
From facebook.com
From facebook.com
LEMON ANGEL FOOD CUPCAKES WITH LEMON CURD AND MASCARPONE …
Web cool completely before filling and frosting, about 30 minutes. For the frosting: In the bowl of an electric mixer, combine the heavy cream, powdered sugar and vanilla.
From mastergardenerssandiego.org
From mastergardenerssandiego.org
LEMON ANGEL FOOD CUPCAKES RECIPE | I CAN COOK THAT
Web May 14, 2014 Line two cupcake pan with cupcake liners. Sift the flour and 1/2 cup sugar into a small bowl and mix to combine. Set aside. Add egg whites to a large bowl and …
From icancookthat.org
From icancookthat.org
LEMON ANGEL FOOD CUPCAKES WITH LEMON CURD AND MASCARPONE …
LEMON ANGEL FOOD CUPCAKES RECIPE | MYRECIPES
Web Recipe by Cooking Light May 2006 Credit: Becky Luigart-Stayner Yield: 16 cupcakes (serving size: 1 cupcake) Nutrition Info Ingredients Cupcakes: ½ cup cake flour (about 2 …
From myrecipes.com
From myrecipes.com
TOP 40 BEST CUPCAKE RECIPES - SPATULA DESSERTS
Web Apr 24, 2023 Poppy seeds and Lemon are an excellent cupcake flavor combination. These fluffy cupcakes have incredible aromatic lemon flavor and are filled with a 4 …
From spatuladesserts.com
From spatuladesserts.com
LEMON ANGEL FOOD CUPCAKES - THISSILLYGIRLSKITCHEN.COM
Web Mar 1, 2023 For the angel food cupcakes: Preheat the oven to 350°F. Line a cupcake tin with cupcake liners and set aside. In a food processor, add the sugar and pulse until …
From thissillygirlskitchen.com
From thissillygirlskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love