Today is National Angel Food Cake Day and National Cake Decorating Day – what a winning combination. Angel Food Cake is a white sponge cake that first appeared in print in The Kentucky Housewife published in 1839. It’s an American Classic.
Angel Food Cake is said to be so light that angels could eat it and still fly. Among African Americans, the cake is often served at funeral receptions, with the idea that the departed is now in Heaven among the angels. While the Pennsylvania Dutch consider Angel Food Cake as the perfect wedding cake. Eating Angel Food Cake is said to have angels bless the couple’s union.
Angel Food Cake is often served with fresh fruit. When I was growing up, this light cake was usually served up topped chocolate pudding. I use Angel Food Cake as layers in an assortment of Trifle Desserts. Since today is also National Cake Decorating Day, naturally we’ll be decorating our Angel Food Cake, thus marrying the two together in beautiful harmony.
Did you know that cake decorators use at least six different types of icing? Depending upon the type of cake and desired outcome, they may use more than one type of a single cake. Some icings are designed to act as the glue to hold a cake together, while others are lend themselves to design and still others add the details.
The six most common types of cake decorating frostings are Buttercream, Cream Cheese, Fondant, Meringue and Royal Icing. My personal favorites are Buttercream and Meringue. The first frosting I ever made was a Seven-Minute Frosting, a cooked variation of a classic Meringue.
Today we’ll use the convenience of a box cake mix and the creaminess of a scratch Buttercream Frosting. Bright, light and so simple. Hope you enjoy.
Lemon-Buttercream Angel Food Cake
1 box Angel Food Cake Mix
1-1/3 cups Cold Water
Heat oven to 350 degrees.
Mix Angel Food Cake with water according to package directions. Pour cake batter into an ungreased Angel Food Cake Pan.
Bake in heated oven until the top is golden brown and the cracks that form are dry to the touch, about 30 to 40 minutes.
Remove cake from oven, turn pan upside down onto a bottle or jar to cool. Once fully cooled, remove cake from pan.
1 cup Butter, softened
5 cups of Powdered Sugar
1 tablespoon Lemon Zest
1/4 cup Lemon Juice
Yellow Food Coloring
To make the frosting, cream butter in the bowl of a stand mixer. Sift powdered sugar, add to the creamed butter one cup at a time and mix completely between additions.
Zest lemon, cut in half and squeeze juice. Add 1 tablespoon lemon zest and the juice to the buttercream. Mix well. Add food coloring until desired lemon-yellow is achieved. Cover frosting with a damp cloth and set aside until ready to use.
Carefully spread frosting over the top and sides of the cake. Spoon remaining frosting into a pastry bag. Pipe stars along the top, decorate with desired sprinkles.