- Recipes Home
- Interest Groups
Lemon Angel Cake Recipe
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Lemon juice||1 Cup (16 tbs)|
|Eggs||6 Large, separated|
|Sugar||2 Cup (32 tbs), divided|
|Angel food cake||19 1⁄4 Ounce, cut into 1 inch pieces (1 Whole)|
|Whipping cream||1 Cup (16 tbs)|
|Sifted powdered sugar||1⁄4 Cup (4 tbs)|
|Yellow food coloring||2 Drop (Adjust Quantity As Needed)|
Calories 588 Calories from Fat 149
% Daily Value*
Total Fat 17 g25.5%
Saturated Fat 7.8 g39%
Trans Fat 0 g
Cholesterol 207.5 mg
Sodium 322.5 mg13.4%
Total Carbohydrates 99 g33.1%
Dietary Fiber 0.12 g0.49%
Sugars 56.3 g
Protein 11 g21.5%
Vitamin A 3.8% Vitamin C 23.4%
Calcium 4.1% Iron 4.1%
*Based on a 2000 Calorie diet
1.Take lemon juice in a bowl and put gelatin in it so that it gets soft.
2.Whisk egg yolks until light and fluffy.
3.Take a sauce pan, put whisked egg yolks, 1 cup sugar and gelatin mixture in it and stir on low flame until thick.
4.Once done, leave the pan so that ingredients settle at room temperature.
5.In a bowl, whisk egg whites until the mixture starts raising.
6.Slowly add 1 cup sugar ro egg whites and continue blending until thick and shiny.
7.With the help of spoon or spatula, put the egg gelatin mixture into the egg white mixture.
8.Dip the angel food cake pieces in the egg gelatin mixture so that the cake is covered well.
9.Take a 10 inch tube pan, grease it and put the mixture in it with a spoon and leave it for refrigeration all through the night.
10.Once done, take the cake out of teh pan by inserting a knife between the edge of the pan and cake.
11.Mix whipped cream with powdered sugar and food coloring and spread on the top and sides of cake.
12.Refrigerate the cake.
13.Serve cold after slicing.