This light cake is perfect for the spring. An angel food cake is made first with beaten egg whites, lemon juice, vanilla, flour and sugar. After baking and cooling the cake is sliced in half. Then homemade lemon syrup is poured on the cake halves. Next a lemon tiramisu filling is made with mascarpone, lemon zest, cream and powdered sugar. One half of the soaked cake is placed on a plate, then half on the filling is spread on top, then the second cake half and the remaining filling tops the cake.
Course
Dessert
Prep Time1hour
Cook Time45minutes
Cooling Time4hours
Servings12people
Ingredients
Angel Food Cake
1cupflour
¼tspsalt
1 ¼cupssugardivided
8egg whitesroom temperature
½tsplemon juice
1tspvanilla
Lemon syrup
1cupwater
½cupsugar
Juice of 2 lemons
Lemon tiramisu filling
1cupmascarponeremove from fridge 30 minutes before using
1cupwhole cream
2tbsppowdered sugar
Zest of 3 lemons
Instructions
Angel food cake
Preheat oven to 350. Use on ungreased 9 inch tube pan.
Sift together flour, salt and ¼ cup sugar 3 times.
In a large bowl beat the egg whites, lemon juice and vanilla on medium speed until soft peaks form, gradually add the 1 cup sugar (a little at a time), continue beating until stiff peaks form (don’t over beat).
Fold in the flour mixture ¼ cup at a time, gently fold until combined (do not over fold). Spoon the batter into ungreased 9 inch tube pan. Gently cut through batter with a metal knife to eliminate air bubbles.
Bake for 40-45 minutes, or until toothpick comes out clean. Cool in pan upside down. Remove from pan and slice in half through the middle. Drizzle the bottom half with lemon syrup and top with half of the tiramisu filling, repeat with top half. Sprinkle with white chocolate flakes and dried lemon zest. Refrigerate 4 hours or overnight.
Lemon syrup
In a small pot mix together the water, sugar and lemon juice. Heat on a slow boil until the sugar has completely dissolved and the mixture has thickened slightly, approximately 10-15 minutes. Remove from heat and let cool completely.
Lemon tiramisu filling
Gently mixture together mascarpone and lemon zest, then add cream and sugar and beat until thick.
Dried lemon zest
Grate 2 or 3 lemons, place zest on parchment paper and let dry overnight.