Best 2 Quicker Lemon Angel Food Supreme Recipes
Welcome to the world of culinary wonders! In this article, we embark on a delicious journey to discover the best recipe for "Quicker Lemon Angel Food Supreme." This extraordinary dessert is a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. Whether you are a seasoned baker or just starting your culinary adventures, this guide will provide you with the knowledge and inspiration you need to create a heavenly masterpiece that will impress your family and friends.
Let's cook with our recipes!
QUICKER LEMON ANGEL FOOD SUPREME
Boxed angel food cake speeds prep time but retains the cake's home-baked taste. And the no-cook version of sauce uses handy prepared lemon pie filling and whipped topping for fuss-free fixing and old-fashioned results.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Prepare cake batter according to package directions, adding lemon zest and extract. Bake according to package directions. After baking, immediately invert pan and cool completely. For the sauce, combine the pie filling, milk, lemon juice and extract in a bowl; beat until smooth. Fold in whipped topping. Serve with cake. Store sauce in the refrigerator.
Nutrition Facts : Calories 291 calories, Fat 4g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 311mg sodium, Carbohydrate 60g carbohydrate (51g sugars, Fiber 0 fiber), Protein 5g protein.
LEMON-GLAZED LEMON ANGEL FOOD CAKE
If you're in a super duper hurry, you can buy an already prepared angel food cake but when you have the time, this version is scrumptious. This recipe calls for lemon oil, which can be hard to find in some areas of the country. Try it with lemon extract but keep your eye out for lemon oil, available in specialty food stores.
Provided by Food Network
Categories dessert
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- Beat egg whites until frothy; add salt, cream of tartar and lemon oil and vanilla extract. Continue beating until they form stiff but not dry peaks. Using a rubber spatula, gradually fold in the sugar a few tablespoons at a time.
- Using the same rubber spatula, gradually fold in the flour, one quarter at a time. Be sure that you use a true folding motion, gently turning the spatula from the bottom of the bowl to the top, folding in air with each stroke as opposed to beating or stirring. You just went to all that work the whip up the egg whites, don't want to beat them to death.
- Pour batter into an ungreased, 9-inch angel food cake pan (you know the one with the tube in the center, not a bundt pan).
- Bake one hour or until top is golden brown and the cake pulls away from pan sides.
- Remove cake from oven . Cool in the pan ten minutes and then invert pan and let cake stand upside down for an hour or until cooled.
- You might let the cake stand over a plate in case your oven was funky and the cake plops out of the pan prematurely. Hey, it happens.
- While cake is cooling prepare the glaze. In a small bowl, whisk together confectioners sugar, lemon juice and lemon zest. Let stand ten minutes before glazing the cake as it thickens a little. Serve immediately.
Tips:
- For a lighter cake, use only the egg whites.
- For a richer cake, use both the egg yolks and whites.
- Make sure the egg whites are at room temperature before beating them.
- Gradually add the sugar to the beaten egg whites to prevent them from becoming grainy.
- Fold in the flour gently to prevent the cake from becoming tough.
- Bake the cake in a preheated oven to ensure that it rises evenly.
- Allow the cake to cool completely before frosting it.
- For a smoother frosting, cream the butter and sugar together until light and fluffy.
- Gradually add the milk and vanilla extract to the frosting, beating until well combined.
Conclusion:
Lemon Angel Food Supreme is a light and fluffy cake that is perfect for any occasion. The cake is made with egg whites, sugar, flour, and cream of tartar. It is then baked in a bundt pan and topped with a creamy lemon frosting. This cake is sure to be a hit with everyone who tries it.
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