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Post by blueangel on Aug 6, 2003 20:18:55 GMT -6
I have been searching for a recipe for lemon angel food cake ? I can buy it at the farmers market but have tried evrything every way lemon to make one like it and have had no luck any help would be more then appreciated thank you
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Post by cuteascountry_Shortcake on Aug 6, 2003 22:45:22 GMT -6
Hi blueangel, Would this be the recipe you are looking for? Bonnie Moore Executive Chef, FoodFit.com Lemon Angel Cake with Strawberries Makes 6 servings. Ingredients: 1 cup cake flour 1 ½ cups superfine granulated sugar 1 ¼ cups egg whites (about 10 large egg whites) at room temperature 1 ¼ teaspoons cream of tartar ¼ teaspoon salt 1 teaspoon vanilla extract 1 teaspoon grated lemon zest 1 pint strawberries Preheat the oven to 350°F. Sift the flour twice with ½ cup of the sugar. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition. Stir in the vanilla, and add lemon zest. Fold the flour and sugar mixture into the egg whites, ¼ cup at a time, until just incorporated. Put the batter in an ungreased 10" tube pan and bake until the cake is a light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan. Wash and slice 1 pint of strawberries. Place 1 slice of cake on each of 6 plates. Spoon the strawberries and their juices on and around the cake. (Store the leftover cake in an airtight container for up to 2 days or freeze for longer storage.) This recipe found at: www.farmland.org/market/rec_season-2000/recmoore.html#cakeBonnie Moore, FoodFit.com Executive Chef holds a B.A. in Math and Statistics from Boston University, an associate degree in Culinary Arts from Johnson & Wales University, and a degree in pastry arts from L´Academie de Cuisine. She is the former sous chef at the Inn at Little Washington, and a former chef-instructor in the professional program at L´Academie de Cuisine. Bonnie likes to be involved with food at every stage; from planting seeds at the farm to creating a meal for her family. She believes that there is no better place to foster community and nourish those you love than around a table laden with delicious food. Good luck, -Shortcake
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Post by blueangel on Aug 7, 2003 18:59:28 GMT -6
Thank you I don't know but will give it a try the one I am talking about is a very pretty lemon color too ? but thank you so much
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Post by cuteascountry_Shortcake on Aug 9, 2003 20:18:58 GMT -6
Hi blueangel, Perhaps if you could give us a few more details about the Lemon Angel Food Cake that you are trying to make your own version of we might be able to help you further. What is it about the cake you are able to purchase at the Farmer's Market that makes it stand out from most other cakes in the Angel Food Category? Anthing unusual listed on the ingredient panel? It is tube shaped, roll shaped? Iced? Anything else you can tell us that might be helpful information to use in a search? We're here to try to help. We'll be happy to searh further for you. Tell us what you can and we'll see what we can do. Take care, -Shortcake
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Post by blueangel on Aug 10, 2003 17:17:05 GMT -6
It is tube shaped nothing any different then normal angel food except for its beautiful lemon yellow color and it is soooooo moist it almost melts in your mouth
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Post by TakeAPictr on Aug 10, 2003 21:32:52 GMT -6
hope this helps!!!
Lemon Angel Food Cake
2 cups sifted superfine sugar, divided 1 1/3 cups sifted cake flour (not self-rising) 1 1/2 cups egg whites, at room temperature (10 to 12 eggs) 3/4 teaspoon salt 1 1/2 teaspoons cream of tartar 3/4 teaspoon pure vanilla extract 1 1/2 teaspoons grated lemon zest (2 lemons)
Preheat the oven to 350 degrees F. Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.
PS make sure you use the superfine sugar and the egg whites are at room temp.....
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Post by belleceo on Aug 20, 2003 22:16:43 GMT -6
hell-o, did you try just adding lemon extract and lemon rind to your recipe. and frost your cake with lemon curd. just a thought....belleceo
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