LEMON ANGEL CAKE
In Grande Prairie, Alberta, Debbie Segate relies on tangy lemon pie filling and a few other ingredients to quickly dress up a store-bought angel food cake. "If there's time, I use a boxed mix to bake the cake," she adds.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Place pie filling in a bowl; fold in whipped cream., Cut cake into two horizontal layers. Place bottom layer on a serving plate; top with 1 cup lemon mixture. Top with a second cake layer. Frost top and sides of cake with remaining lemon mixture. Chill for 15 minutes or until serving. Refrigerate leftovers.
Nutrition Facts : Calories 172 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 202mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
ANGEL CAKE
Treat guests to this colourful angel cake with decorative fondant icing. It will go down well with a cuppa for afternoon tea
Provided by Liberty Mendez
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the oven to 190C/170C fan/gas 5. Butter a 25 x 20cm baking tin, and line the base with baking parchment. Stack a sheet of baking parchment over a sheet of foil, then fold in half so the parchment is facing out. Use this to divide the tin into three sections crosswise, each about 8cm wide.
- Melt the butter, remove from the heat and set aside. Put the sugar and eggs in a large heatproof bowl over a pan of just simmering water, making sure the bottom of the bowl doesn't touch the water. Beat using an electric whisk until really thick and pale, about 4-5 mins.
- Add a fifth of the mixture to the melted butter and mix to combine. Pour the butter mixture into the egg mixture, and carefully fold in along with the flour. Divide the mixture between three bowls. Leave one bowl of batter plain, then fold a drop each of pink food colouring and raspberry extract into the second bowl, and a drop each of yellow food colouring and lemon extract into the third bowl.
- Carefully pour one of the batters into each of the three sections in the prepared tin. Bake for 12-15 mins until cooked through, or a skewer inserted into the middle of the cakes comes out clean. Leave to cool slightly in the tin, then carefully transfer the three cakes to a wire rack and leave to cool completely.
- To make the buttercream, beat the butter, sugar, vanilla and milk together for 5 mins with an electric whisk until pale and creamy. To assemble the cake, put the plain sponge on a board and spread with half the buttercream. Top with the raspberry sponge, then spread with the remaining buttercream and top with the lemon sponge. Trim the sides so they're straight, even and neat.
- To make the fondant icing, sift the sugar into a bowl and mix with 1½-3 tbsp water until you have a thick, droppable icing. Transfer a quarter of the icing to a second bowl, and mix in a drop of pink food colouring. Transfer the pink icing to a piping bag.
- Spread the plain fondant icing over the top of the lemon sponge, making sure it doesn't drip down the sides. Pipe thin lines of pink icing on top across the width of the cake, space apart. Drag a cocktail stick through the lines lengthways to create a marbled effect. Leave to set slightly, then slice the cake into six even rectangles.
Nutrition Facts : Calories 686 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 107 grams carbohydrates, Sugar 87 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.21 milligram of sodium
STRAWBERRY ANGEL CAKE
A gorgeous and delicious angel food layer cake. You can make the angel food cake ahead of time, or buy a pre-made angel food cake. I clipped this from a magazine a long time ago. This is great in the summer time when you don't want to heat the oven.
Provided by PanNan
Categories Dessert
Time 40m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl; beat at medium speed of mixer til smooth.
- Cut cake horizontally into 3 layers using a serrated knife; place bottom layer, cut side up, on a serving plate. Brush with 1 tbsp liqueur (or orange juice), and spread half of cream cheese mixture over cake. Spoon one third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers, ending with cake and liqueur (or orange juice). Spread whipped cream over top and sides of cake. Cover; chill 30 minutes.
- Arrange remaining strawberries on top of cake. Sprinkle with almonds, and serve.
Nutrition Facts : Calories 248.8, Fat 11, SaturatedFat 6.3, Cholesterol 36.3, Sodium 243, Carbohydrate 35.2, Fiber 0.9, Sugar 23, Protein 3.9
LEMON ANGEL FOOD CAKE FILLED WITH LEMON CURD AND FRESH RASPBERRY
Make and share this Lemon Angel Food Cake Filled With Lemon Curd and Fresh Raspberry recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 293.7, Fat 0.5, Sodium 189.8, Carbohydrate 64.2, Fiber 2.9, Sugar 46.8, Protein 8.2
STRAWBERRY-LEMON ANGEL FOOD TRIFLE
A wonderful quick and easy trifle for Easter, or anytime! Luscious lemon filling plus fresh strawberries and whipped cream are layered with angel food cake cubes in this delicious variation on my Strawberries and Cream Trifle. Tip: Can be made using part lemon curd and part lemon pie filling for a more lemony-tart version. Yum! I like to make this trifle in the morning or a day in advance, and then chill until ready to serve. Can be made in a large trifle bowl, or in individual dessert glasses. Enjoy!
Provided by BecR2400
Categories Dessert
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Whip the cream until soft peaks form; beat in the vanilla and sugar and mix thoroughly.
- Gently fold lemon filling into the whipped cream (add lemon zest and Limoncello, if using).
- In a trifle dish or individual dessert dishes layer the strawberries, cake cubes, and lemon creme mixture.
- Arrange a few strawberries on top.
- Serve immediately, or cover with saran wrap and chill until serving time.
Nutrition Facts : Calories 278.8, Fat 18, SaturatedFat 11, Cholesterol 65.2, Sodium 171.2, Carbohydrate 27.8, Fiber 1.9, Sugar 15.6, Protein 3.4
More about "strawberry lemon angel cake food"
STRAWBERRY LEMON LAYERED ANGEL FOOD CAKE
From sugarspunrun.com
4.9/5 (8)Total Time 1 hrCategory DessertCalories 312 per serving
- Reserve 9-10 whole strawberries for top of cake. With the rest, remove tops and slice. Set aside.
STRAWBERRY ANGEL FOOD CAKE - SPACESHIPS …
From spaceshipsandlaserbeams.com
LEMON STRAWBERRY TRIFLE - MOM ON TIMEOUT
From momontimeout.com
ANGEL FOOD CAKE (LIGHT & FLUFFY) - SALLY'S …
From sallysbakingaddiction.com
LEMON CREAM STRAWBERRY ANGEL FOOD CAKE
From thisgrandmaisfun.com
STRAWBERRY LEMON ANGEL FOOD CAKE ROLL
From thereciperebel.com
LEMON ANGEL FOOD CAKE WITH STRAWBERRIES
From eatingwell.com
ANGEL FOOD CAKE WITH STRAWBERRY BUTTERCREAM - SOBEYS INC.
From sobeys.com
Estimated Reading Time 1 min
- Slice the 2 cups (500 mL) strawberries. Place in small saucepan, with sugar and 2 tbsp (30 mL) lemon juice. Simmer over medium heat 5 min. until sugar is melted and liquids are thickened. Remove from heat. Cool. Transfer to blender; pulse until smooth. Strain mixture through fine mesh sieve. Discard seeds. Set aside strawberry sauce.
- 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 beat until light and fluffy, about 1 min. Fold 1/2 cup (125 mL) reserved strawberry sauce into frosting. Chill frosting in refrigerator about 10 min. to firm up.
- Place cake on serving platter. Spread frosting over top and sides of cake. Hull the 12 whole strawberries; halve lengthwise. Arrange around top of cake.
30+ EASTER CAKE IDEAS • 30 RECIPES!
From theviewfromgreatisland.com
ANGEL FOOD CAKE STRAWBERRY SHORTCAKE - LAUREN'S LATEST
From laurenslatest.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
HOW TO MAKE AN EASY STRAWBERRY LEMON ANGEL FOOD TRIFLE
From domestically-speaking.com
FRESH STRAWBERRY AND LEMON ANGEL FOOD CAKE
From throughherlookingglass.com
STRAWBERRY ANGEL FOOD LUSH (EASY ANGEL FOOD CAKE NO-BAKE …
From bakeitwithlove.com
STRAWBERRY ANGEL FOOD CAKE - BAKING SENSE®
From baking-sense.com
STRAWBERRY ANGEL FOOD CAKE (ONLY 2 INGREDIENTS) | SIZZLING EATS
From sizzlingeats.com
STRAWBERRY LEMON CAKE - JULIE'S EATS & TREATS
From julieseatsandtreats.com
LEMON ANGEL FOOD CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
21 KOSHER FOR PASSOVER DESSERT RECIPES | FOOD NETWORK
From foodnetwork.com
ANGEL CAKE STRAWBERRY SHORTCAKE IN CUPS - CELEBRATIONS AT HOME
From celebrationsathomeblog.com
STRAWBERRY-LEMON ANGEL FOOD CAKE RECIPE
From eaglebrand.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