Sunday, May 26, 2013

Lemon Angel Food Cake

Way back in the 80s, my mother had this coworker who used to bake a lemon cake for birthdays, work parties, things like that.  Mom hasn't seen this woman in years, but has been talking a lot about these cakes since I started getting really into the cake decorating thing.  She asked me if I knew how to make it, and would describe different things she remembered.  Could I bake her a cake like that?  I tried and tried, but it was never what she remembered.

About two weeks ago, we ran into the coworker.  I wonder if her ears have been ringing lately!  She was more than happy to email Mom the recipe.  I couldn't believe how simple it was.  Here I was dreaming up these complex, fancy, all-out lemon curd recipes with white cake, or sponge cake, or lemon drizzle.   Nope, it's basic, basic, basic.  To be exact, I will quote her:

Cook a Betty Crocker Angel Food Cake Mix.  ( or you can just buy one)  I use an angel food cake pan or you can use a bundt pan.
Cook:  1 pkg Lemon Pie Filling per instructions on box.  Only use 1-3/4 cups of hot water ..instead of 2 cups.  You want it to be a wee bit thicker that you would do for a pie.
Whip a small container of whipping cream.  (you can also use cool whip, but I always use the real whip cream).
When pie filling is cool mix the whipping cream together and ice cake.  I cut the cake into half and put some filling in there and then I put the rest on the top and sides of cake.

I should've seen it coming.  It's a variation of the Betty Crocker Lemon Mousse Cake. Either way, it was a huge hit.  I took it for lunch and it didn't make it past supper.  The cake disappeared in a day.  And there were only four of us home that day.  Seriously that good.

Note: normally I quote my source, but since I don't have her explicit permission to put her recipe online, I'm leaving her name off.  This isn't my recipe and I'm not taking credit for it, I'm just helping to protect her privacy.

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