Lemon Angel Food Chiffon ►
Cubed angel food cake and lemon chiffon are combined in an all-American loaf cake that is sliced, drizzled with raspberry sauce, and garnished with fresh berries. Yes, itís possible to shorten the preparation time by buying an angel food cake and trimming the crust. But the home-made version is not difficult.
- Angel Food Cake
- All Purpose Flour - 1 cup (alt. cake flour)
- Confectioner's Sugar - 1 cup, sifted
- Egg Whites - 2 cups, (about 8 to 10 eggs) at room temperature
- Cream of Tartar - 1-1/2 teaspoons
- Vanilla Extract - 2 teaspoons
- Granulated Sugar - 1 cup
- Lemon Chiffon
- Gelatin - 2-1/4 teaspoons, plain
- Water - 3 tablespoons
- Lemon Juice - 1/2 cup fresh
- Grated zest of 1 lemon
- Granulated Sugar - 1/3 cup plus 1/2 cup
- Eggs - 4 large, separated, at room temperature
- Cream of Tartar - 1/2 teaspoon
- Vanilla Extract - 1/2 teaspoon
- Heavy (whipping) cream - 1/2 cup
- Raspberry Sauce - 1 cup (thickened raspberry juice)
- Fresh Raspberries
To make the cake: Preheat the oven to 350 F. Sift together the flour and confectionersí sugar and set aside. In a large bowl, beat the egg whites at high speed with the cream of tartar and vanilla until they are foamy. Gradually beat in the sugar, 1 tablespoon at a time, until all is incorporated and the egg whites form stiff peaks. Using a rubber spatula, gently fold in one-third of the sifted dry ingredients at a time. Pour the batter into an ungreased 10-inch angel food cake pan, and tap the pan on the counter and cut through the batter vertically with a spatula to eliminate large bubbles.
Bake for 40 minutes, or until browned and springy to the touch. Remove the cake from the oven and invert it to cool for about 1-1/2 hours. With a thin-bladed knife, run around the edges of the pan and unmold the cake. With a finely serrated knife, cut the cake into 3/4-inch cubes (the crust can be removed if you like).
To make the lemon chiffon: In a small bowl, mix the gelatin and water and set aside. In a medium bowl, combine the lemon juice, 1/3 cup sugar, and zest. Place the second bowl over a pan of boiling water and whisk to warm the mixture and dissolve the sugar. Place the egg yolks in a medium bowl, stir, then add one-third of the lemon mixture to the yolks to warm them. Stir the remaining lemon mixture into the yolks and place the bowl over the boiling water. Cook, stirring constantly, for about 5 to 7 minutes, or until the mixture is thick enough to coat a spoon. Remove from heat and warm the gelatin mixture over the same water. Stir the gelatin into the lemon mixture. Let cool, or place over an ice water bath and stir until cooled to room temperature.
In a large bowl, beat the egg whites at high speed with the 1/2 cup sugar and the cream of tartar. Add the vanilla. Gently fold the lemon curd into the whites. In a deep bowl, beat the cream to soft peaks. Fold the whipped cream gently into the mixture, then add the cake cubes. Spoon the mixture into a 9- by 5-inch loaf pan. Tap down on the counter to remove any large bubbles and smooth the top. Cover and chill for 4 to 6 hours.
To serve: Dip the loaf pan in warm water to loosen the chiffon, then unmold. Cut the cake into 8 slices. Place 1 slice of cake in the center of each dessert plate and top with fresh berries. Drizzle raspberry sauce around the cake in a pleasing design. Optional: top with whipped cream or sweetened sour cream.