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| General Category : Cakes |
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| Food Group : Fruits, Chocolate and Sweets, Cheese/Other Dairy |
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| Preparation Method : Bake |
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| If time is short, buy an angel food cake in the bakery department. Cake can be assembled and refrigerated up to 8 hours ahead. Garnish with edible flowers, if available, for a spring feel. |
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Ingredients
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Cake: |
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1 cup (250 mL) cake and pastry flour |
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1-1/2 cups (375 mL) granulated sugar |
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1 tbsp (15 mL) grated lemon rind |
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12 (375 mL or about 1-1/2 cups) egg whites |
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1 tbsp (15 mL) lemon juice |
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1 tsp (5 mL) cream of tartar |
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1 tsp (5 mL) vanilla extract |
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1/2 tsp (2 mL) salt
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Cloud Filling: |
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3/4 cup (175 mL) granulated sugar |
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1/4 cup (50 mL) water |
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1/3 cup (75 mL) corn syrup |
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16 marshmallows, quartered |
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2 eggs whites
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Frosting: |
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1 pkg (113 g) lemon pie filling |
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1 cups (250 mL) 35 per cent whipping cream |
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3/4 cup (175 mL) shredded coconut |
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Preparation
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Cake:
Preheat oven to 350F (180C). In a bowl using a fork, stir flour with 3/4 cup (175 mL) sugar and the lemon rind. In a large clean glass or metal bowl, beat egg whites until foamy using an electric mixer. Add lemon juice with cream of tartar, vanilla and salt to egg whites. Beat until soft peaks form. Still beating, gradually add remaining sugar until glossy, stiff peaks form. Adding one quarter at a time, gently fold flour mixture into egg whites until well blended. Gently spoon batter into an ungreased 9-inch (23-cm) tube pan with removable bottom. Run a spatula through the batter to eliminate any large air pockets. Smooth top. Bake in the centre of preheated oven for about 40 minutes or until cake springs back when lightly touched. Turn pan upside down and balance edges on two cans or legs attached to pan until completely cool.
Cloud Filling:
Combine sugar with water and corn syrup in a small saucepan. Place over high heat and stir just until sugar dissolves. Use a candy thermometer to cook mixture until syrup reaches 240F, about 3 to 5 minutes; don't stir. Remove from heat, stir in marshmallows until melted and smooth. In the bowl of an electric mixer, beat egg whites until stiff but not dry. Slowly pour marshmallow mixture into beaten egg whites, beating constantly until smooth and spreadable.
Frosting:
Prepare lemon pie filling as directed on package but use only 1-1/4 cups (300 mL) boiling water. Cool completely. Whip the cream until very thick. Whisk a large dollop of cream into pie filling until well combined and smooth. Fold in remaining cream. Use a serrated knife to cut the angel cake into three equally thick layers. Spread half the cloud filling over the bottom layer. Top with middle cake layer, then remaining half of filling. Cap with last layer of cake and frost all over with lemon frosting. Gently press coconut into sides and sprinkle over top of cake. Store in the refrigerator for up to 8 hours. Just before serving, garnish with edible flowers, if using.
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More Information
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| Tip: Check out www.getcracking.ca for recipes to use up leftover egg yolks. |
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Nutritional information
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| Per serving: 366 cal, 6 g fat, 73 g carb, 4.8 g protein, 107 mg sodium. |
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Calories : 366
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