Give us a chance to eat cake! Mmm lemon light, fluffy cake is on the menu today and I need to impart this heavenliness to you. How about we have a piece, or three. Lemon fluffy cake is the thing that occurs after I've been investing An excessive amount of energy making frozen yogurt. For as far back as a little while I've been on a frozen yogurt making kick, which means I've had huge amounts of extra egg whites.
Lavender Lemon Light, fluffy Cake is light, soft thus delightful. It's shrouded in a simple to make meringue icing and sprinkled with lemon get-up-and-go and lavender blooms. It's an excellent and shockingly simple pastry to make.
The lemon/lavender flavor combo originated from my companion, Sally. She appeared at supper with a bunch of crisp herbs she'd picked from her nursery. A similar housetop garden I pine for each time I see a radiant pic of it on Facebook. (Truth be told.)
The lavender was so lovely it essentially requested I take pictures of it. Damn requesting lavender! The cake is light and cushy, the manner in which light, fluffy cake ought to be. It's canvassed in a simple to make meringue icing that is light as mists. Mmm, sugary mists!
Also try our recipe Vanilla Poppy Seed Cake
This delectably new Lemon Fluffy Cake recipe has the scarcest trace of lavender and is topped with a simple to make meringue icing. It tastes in the same class as it looks and is ideal for any unique event.
INGREDIENTS
FOR THE LAVENDER LEMON ANGEL FOOD CAKE:
- 12 egg whites, at room temperature (Reserve egg yolks for another use. See blog post for ideas.)
- 2 teaspoons cream of tartar
- 1/2 teaspoon sea salt
- 2 cups granulated sugar
- 1 1/2 teaspoons dried lavender
- 1 teaspoon lemon oil
- Zest from 1 lemon
- 1 1/3 cup cake flour
- 4 egg whites
- 2/3 cup sugar
- 1/4 teaspoon cream of tartar
- A pinch of sea salt
- 1/2 teaspoon lemon oil
INSTRUCTIONS
FOR THE LAVENDER LEMON ANGEL FOOD CAKE:
- Preheat your oven to 350 degrees.
- Place the egg whites in a large bowl and add the cream of tartar and sea salt. Using an electric beater, beat the egg whites until they are frothy, about 2 minutes. Gradually add the sugar, about 2 tablespoons at a time, while continuing to beat the egg whites. Beat the egg whites until all the sugar has been added and they form stiff peaks, about 5 minutes. Add the lavender, lemon oil and lemon zest and beat just until they are combined.
- Hold a fine mesh sieve over the bowl of beaten egg whites and add 1/3 cup of the cake flour. Using a rubber spatula, gently fold the flour into the egg whites. Repeat with the remaining cake flour, 1/3 cup at a time.
- Pour the cake batter into an ungreased 10-inch angel food cake pan and bake in the oven for 35-40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Remove the cake from the oven and invert the pan onto a wine bottle. Note: some angel food cake pans have feet to hold the cake upside own while it cools. If yours does, use them rather than a wine bottle. When the cake is completely cool, run a knife around the outside to loosen it, remove the bottom of the cake pan, and gently coax the cake out and onto a serving platter.
- In a double-boiler, or using a heat-proof bowl over a pot of water, add the egg whites, sugar, and cream of tartar. Bring the water to a boil, making sure that the water does not touch the bottom of the other pot or bowl. Using an electric beater, beat the frosting until the sugar has dissolved and the frosting is hot. Remove from the heat and continue to beat until the frosting has cooled and is thick, about 5 minutes. Quickly beat in the lemon oil.
- Once the cake has cooled completely (at least 2 hours) spread the frosting over the top and sides of the cake using a rubber spatula. You can sprinkle a little lemon zest and lavender flowers over the top, if you'd like.
Read more our recipe : Mint Hot Chocolate
For more details : https://bit.ly/2Xaem48
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