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Lemon Angel Food Chiffon

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  Unflavored gelatin 2 1⁄4 Teaspoon
  Lemon juice 1⁄2 Cup (8 tbs)
  Lemon zest 1 , grated
  Sugar 1⁄3 Cup (5.33 tbs) (plus 1/2 cup)
  Eggs 4 Large, separated
  Cream of tartar 1⁄2 Teaspoon
  Pure vanilla extract 1⁄2 Teaspoon
  Heavy cream 1 Cup (16 tbs), lightly whipped
  Fresh raspberries 4 (for garnishing)
  Angel food cake 1 (10 inch)
For raspberry sauce
  Raspberry 1 1⁄2 Cup (24 tbs) (Fresh or frozen)
  Sugar 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon

1. In a small bowl, combine the gelatin with 3 tablespoons of water and let the mixture soften for 2 to 3 minutes, then set the bowl of over warm water for 4 to 5 minutes, till the gelatin dissolves completely, now set aside in a warm place
2. In the top part of a boiler, combine the lemon juice, lemon zest, and 1/3 cup of the sugar, and set it over hot water and keep stirring till the sugar dissolves completely
3. In a small bowl, place the egg yolks and whisk in about a third of the hot lemon juice to heat it up, now stir the tempered yolks into the lemon juice in the double boiler
4. In the double boiler, cook the mixture over boiling water for 4 to 5 minutes, keep stirring, until mixture thickens into a custard and whn you pour the back of the spoon in the mixture, it can coat the spoon, remove the custard from the heat and stir in the dissolved gelatin
5. Ina bowl of ice water, place the custard over it, and stir for 1 minute, till it's cooled a bit, make sure that If the mixture becomes too cold, the gelatin will start to set and form lumps
6. And if this happens, then heat the mixture slightly over hot water until the cubes dissolve
7. In an electric mixer, beat the egg whites with tartar cream, keep beating till a soft peaks form over the mixture
8. Now gradually add 1/2 cup sugar and vanilla, and whisk until firm peaks form over the mixture
9. In the lemon custard, fold the egg whites, fold properly till both are combined , fold in the softly whipped cream and set aside
10. Take a knife, and use it to cut the angel food cake into 1- to 1 1/2-inch cubes, after cutting you will have about 6 cups.
11. In a bowl, place the cake cubes, then add the lemon chiffon, and fold properly together.
12. In a 2 1/2-quart loaf pan, pour the mixture, and cover it,and chill it in the refrigerator for at least 4 to 6 hours
13. To prepare the raspberry sauce, first take a blender, an in it, put the raspberries and 1/4 cup of water and puree. 14. In a small saucepan, pour the rasberry puree, and stir in the sugar and lemon juice, simmer the mixture over low heat and cook for 2 to 3 minutes
15. With the help of a strainer, strain the puree, to remove the seeds, then cool before serving
16. Take the loaf pan and dip it in warm water to loosen the chiffon, and to also unmold chiffon onto a serving plate, cut into slices

17. Serve with fresh raspberries and raspberry sauce

Recipe Summary

Difficulty Level: 
Holiday, Gourmet, Healthy

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 538 Calories from Fat 249

% Daily Value*

Total Fat 28 g43.4%

Saturated Fat 15.4 g76.9%

Trans Fat 0 g

Cholesterol 295.3 mg98.4%

Sodium 155.7 mg6.5%

Total Carbohydrates 64 g21.3%

Dietary Fiber 4.4 g17.7%

Sugars 45.8 g

Protein 11 g22.9%

Vitamin A 23.1% Vitamin C 59.2%

Calcium 8.9% Iron 8%

*Based on a 2000 Calorie diet

Lemon Angel Food Chiffon Recipe