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Category: |
Category: |
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Cake |
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Ingredients: |
Ingredients: 1 ⅔ cups eggs whites (12-14), room temperature
1 cup + 2 Tablespoons cake flour (135 grams)
¾ cup sugar (165 grams)
½ teaspoon salt
1 ½ teaspoons cream of tartar
1 cup sugar (220 grams)
1 teaspoon vanilla extract
1 teaspoon almond extract
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Directions: |
Directions:Preheat oven to 375º.
Sift flour and ¾ cup sugar together four times.
In a large bowl of mixer, beat egg whites and salt until foamy; add cream of tartar and beat 2 minutes. Rapidly sprinkle in, while beating, 1 cup sugar. Beat about a minute or until stiff peaks. Mix in extracts. Add the flour mixture; you may do this in mixer on low speed or gently fold in by hand with a large spatula. Gently push batter into a 10-inch tube pan.
Bake for 35-45 minutes. Test for doneness by gently touching cracks in top of cake. Cake should be dry to the touch. Invert pan until completely cool, then remove from pan. |
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Lemon Curd |
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Ingredients: |
Ingredients: ⅔ cups sugar
5 large egg yolks
½ cup lemon juice
4 ounces unsalted butter, cut into pieces
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Directions: |
Directions:Put alll ingredients together in a small saucepan and cook over medium heat, stirring constantly with a wooden spoon until it is thickened. Do not let boil. Cool at room temperature. Cover and refrigerate. It will keep for 2-3 months.
This recipe makes 1 ⅔ cups. |
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Topping |
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Ingredients: |
Ingredients: 1 ¾ cups whipped cream
1 cup lemon curd
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Directions: |
Directions:Beat cream in an electric mixer until stiff. Beat in the lemon curd, 1 cup or more to taste.
Cut cake with a serrated knife into layers and frost with the lemon cream. Decorate with lemon slices. |
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Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: My favorite cake.
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This recipe for Cake - Lemon Angel Cake is from