Angel food cake with Meyer lemon sabayon sauce. Drain the rinds and allow them to dry. To serve, arrange the cakes, overlapping slightly, on a rectangular or square plate and drizzle with some sabayon sauce. Sprinkle with lemon rind and enjoy!

In this recipe, the curd is lightened with a little. The Best Meyer Lemon Sauce Recipes on Yummly A thick, creamy dessert sauce that is sophisticated and elegant and prepared with items you probably already Rich, creamy no bake Nutella cheesecake with a mousse-like texture and heavenly taste. You can cook Angel food cake with Meyer lemon sabayon sauce using 7 ingredients and 13 steps. Here is how you cook that.

Ingredients of Angel food cake with Meyer lemon sabayon sauce

It's 1 cup of Cake flour.
Prepare 1 1/2 cup of Sugar.
Prepare 1/2 tsp of Salt.
Prepare 1 1/2 cup of Free range egg whites about 12 large eggs at room temperature.
You need 1 tsp of Cream of tartar.
Prepare 2 tbsp of Meyer lemon juice.
It's 1/3 cup of Meyer lemon zest.

This beautiful cake is simple to make and. To prepare cake, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Our Meyer lemon tree is loaded with fruit these days. Our Meyer lemon tree is loaded with fruit these days.

Angel food cake with Meyer lemon sabayon sauce step by step

Preheat oven to 350°F Fahrenheit.
Sift flour then measure and place in a bowl.
Add 1 half cup sugar and salt to flour and sift twice more set aside.
Beat egg whites in a large clean bowl when whites are foamy add cream of tartar and 1 tablespoon lemon juice.
When bubbles are uniform add remaining cup of sugar a few tablespoons at a time.
Beat whites until they form stiff peaks when you lift the beaters a peek will form and hold sugar must be dissolved.
Fold in flour with rubber spatula use down the side and up through the batter motion do not over mix.
Fold in lemon zest and remaining Meyer lemon juice.
When myxter thoroughly combined turn into very clean Greece free 10 inch tube pan.
Bake 50 minutes.
Test for done nest by pressing lightly in center of cake if it spring back cake is done.
Remove from oven invert pan until cake is cool. the cake must be raised an inch or more about the counter during cooling may invert cake over a wine type.
When cool remove cake by running a serrated knife around edge of pan serve sliced pieces with Meyer lemons subway on garnish with shaved chocolate.

When I saw Ina Garten's recipe for a mocha chocolate icebox cake in her I love lemon! This American cake is incredibly light as it's made with whisked egg whites and no fat. Mary Berry decorates her version with homemade lemon curd and passion fruit seeds. I already knew what I wanted to make with my fancy new bundt pan. It's absolutely gorgeous and the cake looks incredible, especially with that glaze.