Tiny Lemon Angel Cakes with Lemon Confit
A triple play on lemon -- my favorite dessert flavor. First, you bake freshly grated lemon zest in a tiny, fluffy angel food cake, giving it just a wisp flavor. Then you add lemon juice to a simple icing for a sweet-and-sour effect. Last, you candy the lemon rind into a concentrated, almost chewy hit of pure lemon and sugar to use as a final garnish. And even with all this complexity, there isnt a speck of fat in the dessert. Using acids like lemon juice, vinegar or cream of tartar (as I do here) is common in recipes that include whipped egg whites. Thats because those acids encourage the egg whites to foam up and combine with the air youre whipping in, giving structure and volume to the cake.
A triple play on lemon -- my favorite dessert flavor. First, you bake freshly grated lemon zest in a tiny, fluffy angel food cake, giving it just a wisp flavor. Then you add lemon juice to a simple icing for a sweet-and-sour effect. Last, you candy the lemon rind into a concentrated, almost chewy hit of pure lemon and sugar to use as a final garnish. And even with all this complexity, there isnt a speck of fat in the dessert. Using acids like lemon juice, vinegar or cream of tartar (as I do here) is common in recipes that include whipped egg whites. Thats because those acids encourage the egg whites to foam up and combine with the air youre whipping in, giving structure and volume to the cake.
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 1 1/2 cups granulated sugar
- 2 large lemons
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 cups confectioners’ sugar
- 1 1/8 cups sifted cake flour
- 1 1/2 cups egg whites (from about 12 eggs) preferably at room temperature
- 1 1/4 teaspoons cream of tartar
- 1 lemon zest finely grated
- special tools: pastry bag with a large plain tip 1 large or 2 small mini muffin tins, ungreased
- Carbohydrate 24.3044512206333 g
- Cholesterol 9.34375 mg
- Fat 3.69218465281802 g
- Fiber 0.67128263085589 g
- Protein 1.403201875 g
- Saturated Fat 2.08935517361916 g
- Serving Size 1 1 cake (59g)
- Sodium 15.1162361115135 mg
- Sugar 23.6331685897774 g
- Trans Fat 0.468074840276973 g
- Calories 132 calories
Step-by-step
- To make the confit: Cut a slice off the top and bottom of each lemon to expose the flesh. Cutting from top to bottom and following the contours of the fruit, cut off the peel and white pith in 1-inch wide strips. Scrape off any pulp adhering to the strips, but leave the pith intact.
- You now have several 1 inch wide strips of lemon peel and pith. Cut each one into long strips, about 1/4 inch by 3 inches each.
- Meanwhile, boil a kettleful of water. Pour about 2 cups of the boiling water into a small saucepan, bring back to a boil add all the lemon rind, and boil for 30 seconds. Drain in a strainer and rinse the rind under cold running water. Repeat 2 times more, using fresh boiling water each time.
- Combine the sugar and 2 cups of tap water in the saucepan and bring to a boil. Add the blanched rind and reduce the heat to a simmer. Simmer the rind until tender, about 1 hour. Drain the rind in a strainer (reserve the sweet, lemony syrup for sweetening drinks, if you like). Arrange the strips on a wire rack, using your fingers to gently spread them out so that they do not touch each other. Let them cool and store them in an airtight container.
- To make the cake: Heat the oven to 375 degrees F.
- Sift the sifted cake flour with 1/2 cup of the sugar 3 times (this is to aerate the mixture and make it lighter). Set aside.
- Whip the egg whites in a mixer fitted with a whisk attachment until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add the remaining cup of sugar and continue whipping until the egg whites are stiff and the sugar is dissolved, about 30 seconds more.
- Fold the sifted flour-sugar mixture into the whites by hand just until incorporated.
- Fold in the lemon zest and vanilla extract.
- Spoon or pipe the batter into the cups of the ungreased mini muffin tin, filling the cups until almost full (they will not expand much). Bake until the cakes are light golden brown, 12 to 16 minutes.
- Let the cakes cool in the tin, then run a butter knife around the edges to cut the cakes free, leaving the browned walls and bottom of the cake in the pan. Remove the cakes from the tin and place on a wire rack set over a sheet pan.
- To finish the dessert, stir the glaze ingredients together until smooth, Turn the cakes over to the brown top becomes the base. Dip the new top (the white side) of each cake into the glaze, then carefully place it on the wire rack, glaze side up, to set.
- Chop the lemon confit (you may not need all of it) and make a little mound of chopped confit in the center of each cake. Let the glaze set for 30 minutes before serving the cakes.
Tiny Lemon Angel Cakes: A Burst of Sunshine on Your Plate
Oh, the joy of a perfectly baked lemon cake! There's something so uplifting about the bright, zesty flavor of lemons, and today, I'm sharing a recipe that takes that joy to a whole new level. These tiny lemon angel cakes with lemon confit are a delightful treat, perfect for a sophisticated afternoon tea or a special celebratory dessert.
The beauty of this recipe lies in its simplicity and elegance. The delicate angel food cake, infused with the subtle fragrance of fresh lemon zest, provides the perfect canvas for the sweet and tangy lemon glaze. And then there's the lemon confit – oh, the lemon confit! This intensely flavored, candied lemon peel adds a delightful chewy texture and a powerful burst of lemon flavor that takes the whole dessert to another dimension. I love the contrast of textures and flavors; the light and airy cake, the sweet glaze, and the intensely lemony confit—it's a flavor party in your mouth!
I've always loved baking, ever since I was a little girl helping my grandmother in her kitchen. The smell of warm cakes and cookies filling the air, the satisfaction of creating something delicious from simple ingredients—it’s a feeling I cherish. This recipe, with its beautiful presentation and unforgettable taste, is a testament to the joy of baking and sharing delicious treats with loved ones.
The process of making the lemon confit might seem a bit involved, but it's worth every step. The result is a candied lemon peel that's unlike anything you've ever tasted; intense, chewy, and bursting with bright lemon flavor. I often find myself snacking on the confit before I even get to the cakes! Trust me, it's that good.
Beyond the incredible taste, these mini cakes are also incredibly elegant. Their petite size makes them perfect for individual servings, and the combination of the snowy-white cake, the glistening glaze, and the vibrant lemon confit creates a dessert that's as visually appealing as it is delicious.
These little cakes are perfect for any occasion. They’re impressive enough for a special celebration, yet simple enough for a weeknight treat. The recipe is easily scalable, so you can make a dozen mini cakes for a small gathering or a larger batch for a party. And the best part? They're incredibly light and airy, meaning you can indulge without feeling overly full. It's the perfect balance of indulgence and lightness.
So, gather your ingredients, preheat your oven, and prepare to be amazed. This recipe is more than just a dessert; it's an experience. It’s a journey from the initial zest of the lemon to the final, sweet bite, a journey I hope you’ll embark on and enjoy as much as I do.
Tips and Variations:
For the Glaze: Feel free to adjust the amount of lemon juice in the glaze to your liking. If you prefer a sweeter glaze, reduce the lemon juice slightly. If you prefer a more tart glaze, add a little extra.
For the Confit: The reserved syrup from the confit is amazing! It's intensely lemony and sweet and can be used to sweeten drinks, cocktails, or even as a drizzle over ice cream. Don't throw it away!
Storage: These cakes are best served fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. The lemon confit can be stored in an airtight container at room temperature for up to a week, or in the refrigerator for up to 2 weeks.
I truly hope you enjoy this recipe as much as I do. Let me know in the comments if you give it a try, and please share your photos! Happy baking!
