Lemon Angel Food Cake with Lemon Curd Topping

213

165

By Imperial Sugar

Prep Time:

20m

Bake/Cook Time:

35m - 40m

Yield:

One 10 inch angel food cake

This tender and moist homemade angel food cake recipe sits miles above the store bought version. Flavored with lemon zest and topped with tart lemon curd, this cake will please even the most discerning lemon aficionado.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

1 cup + 2 tablespoons all-purpose flour*
3/4 cup + 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
1 1/2 cups egg whites (from 10-12 large eggs), no yolk traces
2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 tablespoons fine grated lemon zest, no white bitter pith
Lemon Curd
Fruit of choice

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.
Set aside an angel food cake pan; do not grease pan.
Sift together flour and first listed 3/4 cup sugar and set aside.
In a large bowl whip on medium speed, egg whites, second 3/4 cup sugar, cream of tartar, vanilla extract and salt. Whip to medium peaks and make sure not to whip egg whites to stiff peaks! Stop whipping.
Add lemon zest and flour/sugar mixture and using a spatula, gently fold ingredients to retain a light fluffy batter.
Scoop into angel food cake pan.
Place in a 350°F oven and bake for 35-40 minutes or until the cake bounces back when lightly pressed with a finger. The cake will initially rise and near the end of baking start the shrink slightly.
Turn the pan upside down and allow to cool.
Run a knife around the edges of the pan to loosen cake and place on a serving platter.
Prepare lemon curd and spread on surface.
Decorate and serve with your favorite fruit.