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    You are in: Home / Recipes / Lemon Angel Cake Recipe
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    Lemon Angel Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Annacia's Note:

    This light, spring-like cake is the perfect way to end a special Easter meal. If you are pressed for time, you could always make the cake a couple of days in advance, freeze it and simply add the frosting as it thaws.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the Frosting

    • 1/2 cup lemon curd (store-bought ready-made or homemade)
    • 1/2 cup sour cream

    Optional Garnish

    • crystallized rose petals, See Note Below or fresh edible flower, for decorating See Note Below

    Directions:

    1. 1
      Preheat an oven to 375 degrees F (190 C).
    2. 2
      Sift the flour onto a plate, then stir in the lemon zest and set aside.
    3. 3
      Put the egg whites, salt and cream of tartar into a large bowl and beat until stiff but moist-looking peaks form.
    4. 4
      Gradually add in the superfine sugar, a tablespoon at a time, and continue beating for 1 more minute.
    5. 5
      Gently fold in the flour mixture using a metal spoon and a swirling figure-of-eight motion.
    6. 6
      Pour into an 8-inch deep or 9-inch shallow nonstick angel food cake pan (there is no need to grease it first).
    7. 7
      Bake until the cake is well risen and golden and the top springs back when pressed with a fingertip, 25 to 30 minutes.
    8. 8
      Turn the cake, still in its pan, upside down onto a cooling rack and let cool.
    9. 9
      As it cools, it will fall out of the pan.
    10. 10
      To Make the Frosting:.
    11. 11
      In a bowl, stir together the lemon curd and sour cream and spread over the top of the cooled cake.
    12. 12
      Sprinkle with crystallized rose petals or flowers.
    13. 13
      Makes 8 servings.
    14. 14
      Note: To crystallize flowers, buy a sachet of dried egg white and mix it as instructed. Let it cool, then brush the mixture over rose petals or viola, pansy or herb flowers. Dust lightly with a little superfine sugar, let dry for 30 minutes, then use to decorate the cake just before serving.

    Ratings & Reviews:

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    Nutritional Facts for Lemon Angel Cake

    Serving Size: 1 (72 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 169.5
     
    Calories from Fat 28
    16%
    Total Fat 3.1 g
    4%
    Saturated Fat 1.8 g
    9%
    Cholesterol 6.3 mg
    2%
    Sodium 68.3 mg
    2%
    Total Carbohydrate 31.9 g
    10%
    Dietary Fiber 0.2 g
    0%
    Sugars 25.2 g
    100%
    Protein 3.9 g
    7%

    The following items or measurements are not included:

    lemons, zest of

    lemon curd

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