LEMON ANGEL CAKE (Dad’s Favorite)

Posted by Carole-Anne on February 23, 2008

Healthy Recipes must offer this Traditional Cake that I made for my Dad so many times on his birthdays.  It is one dessert that is not eaten that often so just remember portion control.

Angel cake is low in calories and fat.  The filling is a lemon pie filling, which does contain sugar and the outside can be made of whipping cream or meringue.

INGREDIENTS:

1 Angel Lemon cake

1 Lemon pie filling (large)

1/2 litre of whipping cream  (add 1/4 cup icing sugar)

OR:   8 egg whites to make meringue

1 lemon

NEXT TO DO:

Make the Angel Lemon cake as per instructions and pour into tube pan and bake as per instructions on box.

Make the lemon pie filling while the angel cake is cooking, following instructions on package.  When pie filling thickens, remove from stove and let cool off, stirring twice and covering in between.

When Angel cake has cooled off, cut the cake into 3 circles. Use the cooled lemon pie filling to fill each layer.  Place the cake on a fancy cake dish if you are using whipping cream.

Cream whipping cream using 1/2 cup to 3/4 cup icing sugar, adding until whipping cream has thickened to perfection.

Cover the entire cake with whipping cream.  Shred some of the lemon zest and sprinkle all over cake.  Garnish around the bottom edges with remainder of the lemon cut in circles and twisted.  Voila –  cake is ready to serve.  It looks incredibly, fresh, wonderful and I am always proud to serve this cake.

Should you wish to use lemon meringue, beat eggs adding a touch of cream of tartar, and until eggs are whipped to shiny perfection.  Spread onto entire cake.  Preheat oven to 350F degrees, and place cake in oven only long enough to brown the top and sides a tiny bit.  Voila – remove and serve.

Most people prefer the whipping cream topping, but if you are being very calorie conscious, yet want this cake, meringue is the answer. 

If you like nice dressy tableware and platters, check out our next site which is http://www.sterlingflatwareset.com  for everything to delight the eye.

Healthy Recipe serves 8 pieces of this marvelous Angel Lemon Cake.

COFFEE CHIP CHIFFON CAKE

Posted by Carole-Anne on February 9, 2008

Healthy Recipes must offer this wonderful  coffee chip , chiffon cake, as it has been made for many years by myself  and always turned out successfully.  Remember your portion control when eating.  This recipe originated from my sister Penny, and we use it for special occasions.

COFFEE CHIP CHIFFON CAKE

2 1/4 cups nutri-flour
3 tsp. baking powder
1 tsp sea salt
1 1/2 cups sugar
1/2 cup extra virgin olive oil
5 egg yolks
3/4 cup cold strong coffee
1 tsp vanilla
3 ounces semi-sweet chocolate shaved (buy in blocks)
1 cup egg whites (8 egg whites)
1/2 tsp Cream of Tartar

FOLLOW ME:

Preheat oven to 325 degrees F.
Sift together flour, sugar, baking powder, salt together in large bowl.
Make well in flour mixture and add, without stirring, olive oil, unbeaten egg yolks, coffee and vanilla.  Stir the liquids together, then into the flour and beat until batter is smooth. Stir in shaved chocolate. 
Measure egg whites into another large bowl and add Cream of Tartar.  Beat egg whites until very, very stiff, more so than for meringues.
Add flour, 1/4 at a time, folding after each addition, until batter and egg whites are combined.
Turn into a 10 inch ungreased tube pan and bake for 1 1/3 hrs to 1 1/2 hrs in preheated oven.  Cake is ready to remove from oven when springs back once touched.
Cool cake upside down on a cake rack.

I have made this cake since I was a adolescent.  I totally love it and though it has sweets in it – it is the best, easy cake that you can surprise anyone with.

Mocha Butter Icing

4 tbsp butter

pinch of salt

2 tbsp sifted cocoa

3 tbsp hot strong coffee

1 large tbsp brandy

1/2 tsp real vanilla extract

Mix all ingredients until smooth and coat the cake.

Recipe yields one round tube pan cake for 8 people.

Healthy Recipes must add this is the tastiest cake ever.