Time 3h Yield 12 servings Number Of Ingredients 18 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.)
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.
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.
Time 2h35m Yield One 10-inch round cake (12 to 14 servings) Number Of Ingredients 21 Steps:
For the cake: Place fresh, cold egg whites and cold water in the bowl of a heavy-duty mixer. Set aside until they are 60 degrees, or slightly below room temperature. Pour flour, 1/2 cup granulated sugar and salt into a triple sifter or sieve. Sift onto a sheet of waxed paper; set aside. Adjust rack in lower third of oven; preheat oven to 325 degrees. Set nearby a dry, un-greased 10inch tube pan. Such a pan allows the batter to cling to the sides and rise to its full height. Place a long-necked bottle or large metal funnel nearby for inverting the baked cake. Whip egg whites, preferably with a whisk attachment until frothy. Add cream of tartar and whip on medium speed until soft peaks form. Continue whipping and gradually add the 1 cup granulated sugar until whites have thickened and form soft droopy white peaks. Add the vanilla and lemon zest in the final moments of whipping. Sprinkle one-quarter of the flour mixture over the whites, and with a rubber spatula, fold into the whites. Repeat this process with the remaining flour mixture, folding in only one-quarter of the flour mixture at a time. Gently pour the batter into an un-greased tube pan. Bake for 45 to 50 minutes, or until the top is light golden, the cake feels spongy and springs back when touched, and a wooden toothpick inserted in the middle comes out free of cake. Invert cake onto the neck of a bottle or funnel. Cool completely before removing from pan. To remove cake from the pan, slip just the tip of a small metal spatula between the cake and pan. Slowly trace the perimeter to release any cake sticking to the pan. Tilt the cake pan on its side, and gently tap the bottom against the counter to loosen the cake. Rotate the cake pan, tapping as you turn it a few more times, until it appears free. Cover the cake with a rack or cardboard round, and at the same time that you invert the cake onto the work surface, tap it firmly onto the surface. Lift the pan from the cake. For the filling: In a 1 1/2 quart heavy-bottomed saucepan, whisk briefly to combine the eggs, egg yolks, sugar, lemon juice, and lemon zest. Add the pieces of butter, and place the saucepan over medium heat, stirring constantly over the entire bottom. Cook the mixture without boiling until it begins to develop body and thicken. Remove from heat and pour through a stainless steel sieve into a bowl. Cover the surface with plastic wrap, poke a few small slits in the plastic with the tip of a paring blade allowing steam to escape while cooling. Refrigerate (curd will thicken). For the frosting: In a 3-cup saucepan, combine the water and 2/3 cup sugar. Place over low heat to dissolve the sugar, then increase the heat to medium high and boil, without stirring, until a candy thermometer reads 235 degrees. (Wash down any sugar crystals slinging to the sides of the pan with a brush dipped in cold water.) Near the end of the boiling time, whip the egg whites with the cream of tartar until soft peaks form. Add the 2 tablespoons sugar, and continue to whip until the whites are stiff but not dry. With the mixer running, pour the syrup onto the whipped whites. Continue to whip on medium speed, about 3 minutes more. Mixture will thicken, cool and form glossy, stiff peaks. Add the vanilla. Cool to room temperature, about 8 to 10 minutes, then frost cake right away. Assembling the dessert: Cut cake into three layers. Spread the lemon filling equally between the two layers; top with remaining layer. Frost top and sides of cake with Italian Meringue Frosting.
Time 1h30m Yield 24 cupcakes Number Of Ingredients 14 Steps:
For the lemon curd: Whisk together the egg yolks, lemon zest, lemon juice, sugar and salt in a medium saucepan. Set the saucepan over medium-low heat and cook, stirring constantly with a wooden spoon or spatula and making sure to scrape the sides and bottom of the pan, until the mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. Remove from the heat and add the butter, one piece at a time, stirring until smooth. Transfer the curd to a heat-proof bowl and cover the surface with plastic wrap to avoid a skin from forming. Refrigerate until chilled and firm, about 30 minutes. For the cupcakes: Set racks on the upper and lower thirds of the oven and preheat to 350 degrees F. Line two muffin pans with cupcake liners. In the bowl of an electric mixer, combine the cake mix, lemon zest and juice, and 1 cup water. Beat on low speed for 30 seconds to incorporate, then raise the speed to medium and beat until the mixture is light and fluffy, about 1 minute. With a scoop or spoon, fill the liners three-quarters full with batter. Bake for 15 minutes, or until the cupcakes are golden brown and the top feels dry. Let the cupcakes 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. Whip until thick, about 2 minutes. Add the mascarpone and beat until stiff peaks form. To assemble: Use a small spoon to make a shallow indentation in the center of each cupcake. Fill each indentation with 1 teaspoon of the lemon curd. Use a spatula or piping bag to swirl a generous dollop of frosting over the top of each cupcake. Decorate with sprinkles or sanding sugar.
Time 10m Yield 1 cake dessert Number Of Ingredients 3 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.
More about “lemon curd filled angel food cake recipes”
Time 1h30m Yield 14 servings. Number Of Ingredients 11 Steps:
Place 12 egg whites in a large bowl. Sift 1/2 cup sugar and flour together twice; set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until foamy. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 350° until golden brown and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake; split into 2 horizontal layers. Place cake bottom on a parchment-lined baking sheet. Spread with lemon curd; replace cake top. , For meringue, in a small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake., Bake at 350° until golden brown, 15-18 minutes. Transfer to a serving plate. Refrigerate leftovers.
