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Angel Food Cake With Lemon Icing

 
One serving costs about $0.19

$0.19 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

26 mother's day,dairy-free,dairy free dessert
spoonacular Score:21%

Spoonacular Score: 21%

 

The recipe Angel Food Cake With Lemon Icing can be made in around 45 minutes. This recipe makes 26 servings with 90 calories, 2g of protein, and 0g of fat each. For 19 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. A mixture of cake flour, lemon zest, lemon juice, and a handful of other ingredients are all it takes to make this recipe so delicious. Mother's Day will be even more special with this recipe. 1 person has made this recipe and would make it again. It is a good option if you're following a dairy free diet. It works well as a dessert. Overall, this recipe earns an improvable spoonacular score of 10%. Users who liked this recipe also liked Angel Food Cake With Lemon Meringue Icing, Chocolate Angel Food Cake with Coffee Icing, and Angel Food Cake With Heath Bar Whipped Cream Icing.

Sparkling Wine and Sparkling rosé are great choices for Angel Food Cake. A light and crisp sparkling rosé complements fluffy angel food cake - even more so if you're serving it with strawberries. Of course a sweet sparkling white wine will work too. The Laurent-Perrier La Cuvee Brut (3 Liter Bottle - Jeroboam) with a 5 out of 5 star rating seems like a good match. It costs about 400 dollars per bottle.

Laurent-Perrier La Cuvee Brut (3 Liter Bottle - Jeroboam)

The wine comes from the purest grape juice and it alone allows Laurent-Perrier to craft 'La Cuvée', a champagne of great finesse and a beautiful freshness obtained after a long ageing process in our cellars.Pale gold in color. Fine bubbles feed a persistent mousse. A delicate nose with hints of fresh citrus and white flowers. The wine’s complexity is expressed in successive notes like vine peach and white fruits notes. A perfect balance between freshness and delicacy with fruity flavors very present on the finish.This fresh and pure wine is perfect for an apéritif. Its citrus and white fruits notes and its remarkable balance supported by a subtle effervescence, make it an ideal accompaniment to poultry and the finest fish.

» Get this wine on Wine.com

Ingredients

Servings:
4.06 oz
4.06 oz cake flour
cake flour
1 cup
1 cup confectioners sugar
confectioners sugar
9 large
9 large egg whites
egg whites
1 tsp
1 tsp lemon extract
lemon extract
0.5 tsps
0.5 tsps lemon juice
lemon juice
3 Tbsps
3 Tbsps fresh lemon juice
fresh lemon juice
1 Tbsp
1 Tbsp lemon zest
lemon zest
0.25 tsps
0.25 tsps salt
salt
11.64 oz
11.64 oz sugar
sugar
1 tsp
1 tsp vanilla extract
vanilla extract
4.06 oz cake flour
4.06 oz
cake flour
1 cup confectioners sugar
1 cup
confectioners sugar
9 large egg whites
9 large
egg whites
1 tsp lemon extract
1 tsp
lemon extract
0.5 tsps lemon juice
0.5 tsps
lemon juice
3 Tbsps fresh lemon juice
3 Tbsps
fresh lemon juice
1 Tbsp lemon zest
1 Tbsp
lemon zest
0.25 tsps salt
0.25 tsps
salt
11.64 oz sugar
11.64 oz
sugar
1 tsp vanilla extract
1 tsp
vanilla extract
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Equipment

oven
oven
spatula
spatula
funnel
funnel
whisk
whisk
bowl
bowl
frying pan
frying pan
oven
oven
spatula
spatula
funnel
funnel
whisk
whisk
bowl
bowl
frying pan
frying pan


Instructions

  1. Preheat oven to 160C/325F. Beat egg whites until frothy, add salt, lemon juice and extracts. Add sugar a little at a time; continue beating until whites are glossy and stiff.
  2. Using the rubber spatula, gradually fold in the flour, 1/3 at a time, until flour is incorporated. Be sure that you use a true folding motion, gently turning the spatula from the bottom of the bowl to the top, folding in air with each stroke as opposed to beating or stirring.
  3. Pour batter into an ungreased, 26cm tube pan. Bake one hour or until top is golden brown. As soon as the cake is done, turn the tin upside down and suspendd its funnel over the neck of a bottle. Let cook, about 1 hour.
  4. While cake is cooling prepare the icing. In a small bowl, whisk together confectioners sugar, lemon juice and lemon zest. Let stand ten minutes before glazing the cake as it thickens a little.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.19
Ingredient
115 grams cake flour
1 cup confectioners sugar
9 larges egg whites
1 teaspoon lemon extract
½ teaspoons lemon juice
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
330 grams sugar
1 teaspoon vanilla extract
Price
$0.45
$0.39
$1.80
$0.64
$0.02
$0.31
$0.50
$0.45
$0.30
$4.85
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Nutritional Information

Quickview
89k Calories
1g Protein
0.1g Total Fat
20g Carbs
0% Health Score
Limit These
Calories
89k
5%

Fat
0.1g
0%

  Saturated Fat
0.01g
0%

Carbohydrates
20g
7%

  Sugar
17g
19%

Cholesterol
0.0mg
0%

Sodium
41mg
2%

Get Enough Of These
Protein
1g
4%

Selenium
4µg
6%

Vitamin B2
0.06mg
3%

Manganese
0.04mg
2%

Vitamin C
1mg
1%

covered percent of daily need

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