Angel Shortcake ‘n’ lemon Cake

Categories: Cakes - Frosting - Icing

Ingredients

• 1 1/2 cup egg whites (10 to 12 large eggs)
• 1 1/2 cups sifted powdered sugar
• 1 cup sifted cake flour or sifted all-purpose flour
• 1 1/2 tsp. cream of tartar
• 1 tsp. vanilla
• 1 cup granulated sugar
• Lemon Cream:
• 1/2 cup whipping cream
• 1//4 cup sifted powdered sugar
• 1/2 cup lemon low-fat yogurt
• 4 cup sliced strawberries
• lemon peel stripe (optional)

Directions

1. Let egg whites stand at room temperature 30 minutes.

2. Sift powdered sugar and flour together 3 times. In an extra large mixing bowl, beat egg whites, cream of tartar, and vanilla with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, 2 Tbsp. at a time, beating until stiff peaks form (tips stand straight).

3. By hand, sift about one-fourth of the flour mixture over egg whites; fold in gently. Repeat, folding in remaining flour mixture bu fourths.

4. Pour batter into an ungreased 10- inch tube pan. Gently cut through batter with metal spatula to remove air bubbles. Bake on lowest rack in a 350 degree oven for 40 to 45 minutes or until golden brown and top minutes or until golden brown and top springs back when lightly touched.

5. Immediately invert cake (leave in pan). Cool completely. Loose cake from pan with narrow spatula and gently invert onto serving plate. serve slices with Lemon Cream and sliced strawberries. Garnish each serving with a lemon peel curl, if desired.

6. Lemon Cream:

7. In a chilled mixing bowl beat whipping cream and sugar just until soft peaks form. By hand, fold in yogurt. Serve immediately, or refrigerate, covered, for up to 4 hours.

8. makes 1 1/3 cups.

Email to a friend | Print this recipe | Back