Monday, May 2, 2016

Lemon Angel Food Cake with Lemon Curd and 7 Minute Frosting (GF/DF)



So this weekend was my husband's 40th Birthday. For the last 10 birthdays I have made him a cake for his birthday, this year he wanted something with lemon. He is also a huge fan of angel food. 
Now because I'm currently not doing dairy on top of being gluten free I wanted to make a cake I could also eat because as anyone who has ever breastfed knows, it makes you crave sugar! 

It might seem like this is a lot of work, but it didn't take too long, I did spread it out over a couple days  due to time constraints with an infant so if you do that- I would suggest making the lemon curd first. 

For the Lemon Curd:
4 whole eggs + 1 egg yolk
1 cup of sugar
1 cup lemon juice
6 tbsp coconut oil (refined, so it doesn't have that coconut flavor)

If you want to make regular lemon curd using butter I always go with David Leibovitz's recipe, I have made it numerous times and it always turns out. 

Mix all ingredients (except coconut oil) in a heavy bottom sauce pan whisking constantly over medium heat until it thickens, do not let it boil. Remove from the heat and whisk in the coconut oil. Strain using a mesh strainer. Stir every few minutes until its cooled slightly then place in the fridge. 
here is the curd on the second layer



For the Cake:
I used Recreating Happiness' recipe for GF Angel food cake. I added a bit of lemon extract as well. I also opted to make a layer cake instead of the traditional angel food shape in a tube pan. In order to do that, place parchment rounds in your pans, and fill them 1/2 full. Do not grease the pans. 
Bake for 12 minutes, or until brown and a toothpick comes out clean. 



1 1/2 cups sugar, divided into 3/4 cups.
1/2 cup white rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1 tsp xanthan gum
¼ tsp salt
1¼ tsp cream of tartar
1 tsp vanilla extract 
zest of 12 large lemons

12 egg whites, room temperature

Preheat oven to 375 F.


In a small bowl, whisk together ¾ cup of the sugar, the white rice flour, potato starch, tapioca starch, xanthan gum, and salt.

In a large mixing bowl mix egg whites on low speed 1-2 minutes until frothy. Sprinkle cream of tartar over the egg whites and with mixer on medium speed pour the remaining ¾ cup of sugar. 

When all the sugar is incorporated scrape the sides of the bowl with a plastic spatula. Add vanilla and lemon zest & lemon extract.  Beat on med-high speed until stiff peaks form.
Sift one half of the flour mixture over the egg whites and quickly fold in. Repeat with the remaining flour mixture being sure to scrape the sides and bottom of the bowl
Place parchment rounds in your round pans, and fill them 1/2 full. Do not grease the pans. 
Bake for 12 minutes, or until slightly brown and a toothpick comes out clean. 



For the Frosting:
7 minute frosting is what I opted to use, its pretty sweet, but with the tartness of the lemon curd I figured it would be a good balance. 

1 1/2 cups granulated sugar
1/3 c cold water
2 large egg whites - room temperature (you can put cold eggs in a bowl of warm water to warm them up a bit)
1/4 tsp cream of tartar
pinch of salt

In the top of a double boiler, combine the sugar, water, egg whites, corn syrup or cream of tartar, and the pinch of salt. 
Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water (the pan shouldn't touch the water). Beating at high speed, cook the frosting for about 7 minutes, or until it's stiff and glossy.
Remove it from the heat, add the vanilla, and beat an additional 2 minutes. Use immediately. 




2 comments:

  1. This looks absolutely amazing!!! What a treat for a special birthday. I absolutely adore lemon curd - I'll take this over chocolate cake any day.

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  2. Oh I love lemon desserts, especially in the spring! I am also always happy to find more dairy free dessert recipes. This looks delicious!

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