Mi Huerta Market
 
It’s All About Mother’s Day
 
Sarah Chovanetz
Happy Mother’s Day
This recipe is dedicated to the heroes we call “Mom”. They are the rock for us to lean on, a shoulder to cry on, to hug and laugh with. Moms make the world a better place. They have superpowers too. They can tell when their kids are upset or worried and most importantly, they always know when their kids are hungry! That is why we thought this would be a spectacular dessert to give to your mom on her special day. It is light, airy and so scrumptious with a sweet and heavenly flavor in every bite!
This dessert is a great way to show your love for your mom but please don’t forget why this day is around. It is a blessing to have a mother as it is to be one. Moms know how to take care of children and raise them into adults who will then also become moms! It’s a beautiful circle of life and we all need to remember how special having a mom is. Always hold your mom tight whenever you can and show how much you appreciate her! This cake will definitely help be a good start. There are not enough recipes in this world that can add up to the gratitude we should all have for each and every mom out there. You are all an inspiration and hero to everyone surrounding you! Thank YOU!
  
 

Lemony Angel Food Cake

 
 
INGREDIENTS
FOR THE CAKE
            1 cup sifted cake flour, (not self-rising)
            1 1/2 cups sugar
            12 large egg whites
            2 tablespoons finely grated lemon zest
            1 tablespoon plus 1 teaspoon fresh lemon juice (from 2 lemons)
            1 teaspoon cream of tartar
            1 teaspoon of our Mi Huerta pure vanilla extract
            1/4 teaspoon salt
FOR THE LEMON CREAM
            1/2 cup fresh lemon juice
            1/2 cup sugar
            1 tablespoon cake flour (not self-rising)
            1/4 teaspoon salt
            1 1/2 cups heavy cream, chilled
            1 tablespoon finely grated lemon zest
 
FOR THE CANDIED LEMON-PEEL FLOWERS
            1/2 cup fresh lemon juice (from 4 lemons)
            2 cups water
            6 lemons
 
DIRECTIONS
    1      Make the cake: Preheat oven to 325 degrees, with rack in lower third of oven. Sift flour and 1/2 cup sugar into a bowl.
    2      Whisk whites with a mixer on medium speed until frothy, about 1 minute. Add lemon zest and juice, cream of tartar, Mi Huerta Vanilla, and salt; continue whisking until soft peaks form, about 2 1/2 minutes. With mixer running, gradually add remaining cup sugar.
    3      Increase speed to medium-high; continue whisking until firm, not stiff, peaks form, about 7 minutes. Sprinkle whites with 1/3 of the flour-sugar mixture. Using a rubber spatula, gently fold to combine. Sprinkle remaining flour-sugar mixture over whites in 2 additions; gently fold to combine.
    4      Transfer batter to a 10-inch angel food cake pan with legs. Gently run a knife through the center of the batter to remove any air bubbles. Bake until a tester inserted into center comes out clean, 45 to 50 minutes.
    5      Remove pan from oven, and invert onto its cooling legs (if your tube pan doesn’t have legs, invert it over the neck of a wine, or similarly shaped, bottle to cool); let cool, 1 1/2 to 2 hours. Run a knife around the inner and outer edges of cake to remove. Invert onto a serving platter. (Use a knife to separate cake from bottom of pan.) Let cool on a wire rack. Unfrosted cake can be stored in an airtight container for up to 2 days.
    6      Make the lemon cream: Prepare an ice-water bath. Whisk lemon juice, sugar, flour, and salt in a small saucepan over medium-high heat. Bring to a boil; whisk constantly for 1 minute, until it thickens. Transfer to a heatproof bowl set in ice-water bath to cool completely, stirring occasionally. Meanwhile, whisk cream and lemon zest with a mixer on medium speed until medium peaks form, about 3 minutes. Gently fold whipped cream into juice mixture in thirds. Refrigerate lemon cream, up to overnight.
    7      Make the candied lemon-peel flowers: Combine sugar and water in a large saucepan over medium-high heat, stirring until sugar dissolves. Bring to a simmer. Meanwhile, using a vegetable peeler, peel 3 lemons to create 6 long strips (at least 5 inches long and about 1/2 inch wide). Remove pith from strips using a paring knife. Cut tops and bottoms off remaining 3 lemons; cut each in half lengthwise. Remove flesh. Cut out 6 flowers from the peels using a 2-inch flower-shaped cookie cutter and remove pith; cut indentations into petals for definition. Punch a hole in the center of each flower using a 1/4-inch plain round piping tip.
   8  Add lemon-peel strips and flowers to the syrup. Gently simmer until translucent and tender, about 35 minutes. Remove peels from syrup using a slotted spoon, and transfer to a wire rack set over a parchment. Let dry slightly, about 30 minutes.
   9      Trim strips to 5-inch lengths, and roll each to form centers of flowers; fit into flower holes and let stand on wire rack until slightly dry but still sticky, about 30 minutes.
  10    Frost cake with lemon cream. Garnish with candied flowers. Serve.
 
Enjoy this recipe and have a very wonderful and happy Mother’s Day!
 

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