Receta Lemon Meringue Angel Food Cake
| Raciónes: 12 |
Ingredientes
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Direcciones
- Place fresh, cool egg whites and cool water in the bowl of a heavyduty mixer. Set aside till they are 60 degrees, or possibly slightly below room temperature. Pour flour, 1/2 c. granulated sugar and salt into a triple sifter or possibly sieve. Sift onto a sheet of waxed paper; set aside. Adjust rack in lower third of oven; preheat oven to 325 degrees. Set nearby a dry, ungreased 10inch tube pan. Such a pan allows the batter to cling to the sides and rise to its full height. Place a longnecked bottle or possibly large metal funnel nearby for inverting the baked cake. Whip egg whites, preferably with a whisk attachment till frothy. Add in cream of tartar and whip on medium speed till soft peaks form. Continue whipping and gradually add in the 1 c. granulated sugar till whites have thickened and form soft droopy white peaks. Add in the vanilla and lemon zest in the final moments of whipping. Sprinkle onequarter of the flour mix over the whites, and with a rubber spatula, fold into the whites. Repeat this process with the remaining flour mix, folding in only onequarter of the flour mix at a time. Gently pour the batter into an ungreased tube pan. Bake for 45 to 50 min, or possibly till the top is light golden brown, the cake feels spongy and springs back when touched, and a wooden toothpick inserted in the middle comes out free of cake. Invert cake onto the neck of a bottle or possibly funnel.
- Cold completely before removing from pan. To remove cake from the pan, slip just the tip of a small metal spatula between the cake and pan. Slowly trace the perimeter to release any cake sticking to the pan. Tilt the cake pan on its side, and gently tap the bottom against the counter to loosen the cake. Rotate the cake pan, tapping as you turn it a few more times, till it appears free. Cover the cake with a rack or possibly cardboard round, and atthe same time which you invert the cake onto the work surface, tap it firmly onto the surface. Lift the pan from the cake.
- Yield: one 10inchround cake For the filling: In a 1 1/2 qt heavybottomed saucepan, whisk briefly to combine the Large eggs, egg yolks, sugar, lemon juice, and lemon zest.
- Add in the pcs of butter, and place the saucepan over medium heat, stirring constantly over the entire bottom. Cook the mix without boiling till it begins to developbody and thicken. Remove from heat and pour through a stainless steel sieve into a bowl. Cover the surface with plastic wrap, poke a few small slits in the plastic with the tip of a paring blade allowing steam to escape while cooling. Chill (curd will thicken).
- For the frosting: In a 3cup saucepan, combine the water and 2/3 c. sugar.
- Place over low heat to dissolve the sugar, then increase the heat to medium high and boil, without stirring, till a candy thermometer reads 235 degrees. (Wash down any sugar crystals slinging to the sides of the pan with a brush dipped in cool water.) Near the end of the boiling time, whip the egg whites with the cream of tartaruntil soft peaks form. Add in the 2 Tbsp. sugar, and continue to whip till the whites are stiff butnot dry. With the mixer running, pour the syrup onto the whipped whites.
- Continue to whip onmedium speed, about 3 min more. Mix will thicken, cold and form glossy, stiff peaks. Addthe vanilla. Cold to room temperature, about 8 to 10 min, then frost cake right away. Assembling the dessert: Cut cake into three layers. Spread the lemon filling equally between the two layers; top with remaining layer. Frost top and sides of cake with Italian Meringue Frosting.
- NOTES : TOM ROACHS ANGEL FOOD CAKE