The best delicious Lemon Angel Food Cake With Lemon Custard Frosting recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Angel Food Cake With Lemon Custard Frosting recipe today!
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–CAKE–
1 c Cake flour; if you have it;
-I use unbleached white
1 1/2 c Sugar
1/4 ts Salt
9 lg Egg whites; room temperature
1 ts Cream of tartar
1 1/4 ts Lemon extract
LEMON FROSTING
1 Envelope unflavored gelatin
1/4 c Fresh lemon juice
1 c Sugar
6 lg Egg yolks
1 tb All purpose flour
1 1/2 c Milk
2 c Chilled whipping cream
1 ts Grated lemon peel
This recipe looks like more work than it actually is. Making the cake is
fun and easy. Be sure to use very clean beater and bowl, with no stray egg
yolk parts in the whites. It takes a bit of time since the frosting must be
chilled twice and the cake refrigerated overnight. But the recipe is easy.
I LOVE this fancy cake!
For cake: Preheat oven to 375 degrees F. Sift flour with 1/2 C sugar and
salt into small bowl. Using electric mixer, beat whites with cream of
tartar in large bowl until soft peaks form. Gradually add remaining 1 C
sugar and beat meringue until still and shiny. Beat in lemon extract.
Gently fold in dry ingredients in 3 additions. Pour batter into ungreased
10- in tube pan (don’t use a non-stick pan since the batter can’t climb and
cling to the sides, thus making a flat, yucky cake). Bake until top is
golden brown and tester inserted inear center comes out clean, about 35
minutes. Invert cake onto rack and cool completely; don’t remove pan.
For frosting: Sprinkle gelatin over lemon juice in small bowl. Whisk sugar,
yolks and flour in heavy small saucepan. Mix in milk and stir over
medium-low heat until mixture is consistency of thick custard, about 10
minutes; do not boil. Remove from heat. Add gelatin mixture and stir until
dissolved, about 5 minutes. Strain into bowl. Cool until custard is
consistency of thick pudding, stirring occasionally (I set it in the
refrigerator to speed up this step).
Whip cream in large bolw until almost stiff. Stir lemon peel into custard.
Gently fold in cream. Cover and refrigerate frosting until thick enough to
spread, about
30 minutes (I think it’s much better if left overnight).
Run long sharp knife around sides and center of pan to loosen the cake.
Remove cake and halve it horizontally using a serrated knife. Place bottom
half of cake on plate. Spread with 1-inch high layer of frosting. Cover
with top half of cake. Ice center hole, sides and top of cake with
remaining frosting. Cover with cake dome and refrigerate at overnight. Let
cake stand for 30 minnutes at room temperature before serving.
Yields
1 Servings
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