Layered Lemon Angel Food Cake

When you need a birthday cake that’s light and airy and not too sweet, Angel Food Cake comes to the rescue. It’s fat free, gluten free, but a bit plain for a birthday. So this spruced up version is cut into layers, spread with a lemony filling, and covered in whipped cream! Served with fresh raspberries or strawberries, it covers all the bases yet is fancy enough for a special occasion.

Start with an angel food cake, either homemade, or store-bought. In either case, you will need an angel food cake pan with a removable bottom.

If homemade, cool the cake upside down in the pan by resting it on the pan’s “feet”. Once cool, remove the cake from the pan by carefully running your knife between the side of the pan and the cake, and then around the tube. Push up from the removable bottom of the pan and release the cake.

Now run your knive along the bottom, cover with a plate or cutting board and release the cake.

Set the cake aside while you make the filling.

Lemon Curd
1 cup fresh lemon juice from 6-7 lemons
1/2 stick unsalted butter
2 T. heavy cream
4 eggs
2 egg yolks
1 cup sugar
1/2 t. salt
1/2 t. vanilla

In a medium nonreactive saucepan, combine the lemon juice, butter and cream. Place over medium high heat and bring to just under a boil. In a medium bowl, whisk together the eggs and yolks until blended, then slowly whisk in the sugar until combined. Remove the lemon juice mixture from the heat and gradually whisk a little of it into the sugar-egg mixture. Continue adding a little at a time until all of it has been incorporated.

Once incorporated, return the saucepan to medium heat. Cook stirring constantly and scraping the bottom of the pan frequently to prevent the eggs from scrambling for 5-8 minutes or until the mixture thickens and coats the spoon. Remove from heat and whisk in the salt and vanilla. Cover and refrigerate for at least 1 hour.

1 cup heavy cream
1/4 cup confectioners sugar

In a mixing bowl with beaters, whip the cream and sugar until thickened. Fold into chilled lemon curd.

Brush the angel food cake pan with canola or salad oil. With a long serrated knife, cut the top fourth off the cake. Place it upside down in the oiled pan. Spread one third of the filling on the cake layer. Continue this process to make a four layer cake with three layers of filling. The top and bottom layers should be cake.

Top this final layer of filling with cake and refrigerate for at least 6 hours or overnight.

Remove the cake from the pan by once again cutting around the sides and tube with a long knive. Cover the cake with your serving dish. Turn them upside down. Lift and remove the sides of the pan and then the bottom. Refrigerate while you prepare the frosting.

1 cup heavy cream
1/4 cup confectioners sugar
1 t. vanilla

In mixing bowl with beaters, whip cream with sugar and vanilla until the cream is stiff enough to hold a shape. Frost the top and sides of cake and serve with sliced strawberries or raspberries.
I hope they save a piece for me!


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