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Fluffy Candied Lemon Angel Food Cake




Source of Recipe


Internet


List of Ingredients




1½ cups cake flour
½ cup sugar
1½ cup egg whites
¼ teaspoon salt
1 teaspoon vanilla
1½ cups sugar
1¼ teaspoons cream of tartar


Recipe



Measure sifted flour. Add a half cup of sugar, sift together. Combine egg whites, salt and cream of tartar in a bowl, and beat until stiff; sift in flour mixture, just fold in, DO NOT BEAT. Add flavoring. Place in ungreased tube pan, cut through with knife to remove air bubbles. Bake at 350 degrees for 40 minutes.
Insert cake in a pan on bottle cap completely. Remove cake from pan.

Clear Lemon Filling
¾ cup of sugar
1 teaspoon grated lemon peel
3 tablespoons cornstarch
1 tablespoon margarine
¼ teaspoon salt
1/3 cup lemon juice
¾ cup water
4 drops yellow food coloring

Mix sugar, cornstarch in saucepan stir in gradually. Cook stirring constantly until mixture thickens and boils in 5 minutes. Stir in lemon juice and food coloring, remove from stove, cool. If filling is soft, refrigerate until set. Slice cake into layers you desire and spread filling onto cake, replace layers, and ice if you desire.

Fluffy Icing
2 egg whites
¼ teaspoon cream of tartar
1 ½ white sugar
4 drops yellow food coloring
¾ cup water
¼ cup lemon juice

Combine all ingredients in top of double boiler. Beat 1 minute with electric mixer to combine, place over boiling water and continue beating until mixture forms stiff peaks, 7-8 minutes. Remove from heat and beat until frosting is of spreading consistency.

Candied Lemon Slices
2 cups granulated sugar
2 cups water
4 lemons thin skinned, scrubbed and very thinly sliced

Bring water and sugar to boil in a wide skillet. Add slices, reduce heat and simmer, moving slices so they cook evenly, 35 minutes until translucent. Cool in syrup cut slices in half to place on top of icing, as you desire with a sprig of mint, also quarter other slices to place around the side. Can also use other citrus, such as orange, a nice light desert.