Lemonade Angel Cake

Ingredients

1 cup (250 mL) sifted cake and pastry flour
1 1/2 cups (375 mL) granulated sugar
1 1/2 cups (375 mL) egg whites (about 11 eggs), at room temperature
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) cream of tartar
1/2 tsp (2 mL) salt
1 tsp (5 mL) vanilla
1/2 tsp (2 mL) almond extract
2 cups (500 mL) whipping cream
2 tsp (10 mL) granulated sugar
2 cups (500 mL) sliced strawberries

Lemonade Filling

4 cups (1 L) vanilla ice cream, half can (355 mL) frozen pink lemonade concentrate

Directions

In bowl, sift flour with 3/4 cup (175 mL) of the sugar; sift again. In large bowl, beat egg whites until foamy. Beat in lemon juice, cream of tartar and salt until soft peaks form. Beat in remaining sugar; 2 tbsp (25 mL) at a time, beating until stiff peaks form.

Sift one quarter of the flour mixture over egg whites; gently fold in until blended. Repeat three more times. Fold in vanilla and almond extract. Pour into ungreased 10 inch (4 L) tube pan. Run spatula through batter to eliminate air pockets; smooth top.

Bake in centre of 350° F (180° C) oven for 40 to 45 minutes or until cake springs back when lightly touched. Turn pan upside down and let hang on legs attached to pan, or on inverted funnel or bottle, until completely cool. Remove from pan. (Make-ahead: Wrap and freeze in rigid airtight container for up to 4 weeks.)

Lemonade Filling:

Let ice cream and lemonade soften slightly in refrigerator. Meanwhile, with serrated knife, cut cake horizontally into 3 layers. In large bowl, gently fold together ice cream and lemonade until blended but not runny. Place bottom cake layer on flat serving plate; spread with half of the filling. Top with middle layer; spread with remaining filling. Top with remaining layer. Freeze for 30 minutes or until firm.
In bowl, whip cream; stir in sugar. Spread evenly over top and sides of cake. Freeze for at least 4 hours or for up to 2 days. Serve with strawberries.

Tip:

Instead of homemade, you can use a store-bought 9 inch (23cm) angel cake.

Makes: 12 servings

Preparation: 30 minutes

Cooking: 40-45 minutes

Nutrients per serving:

Calories: 408
Protein: 7 g
Carbohydrate: 55 g
Fat: 19 g