Lemon Meringue Angel Food Cake
1 1/2 C. (11 to 12) large egg whites
1 T. cold water
1 C. sifted cake flour
1/2 C. granulated sugar
1/2 t. kosher salt
1 1/2 t. Cream of Tartar
1 C. granulated sugar
1 t. vanilla extract
2 t. finely grated lemon zest
Place egg whites and cold water in the bowl of a heavy duty mixer. Set aside
until they are 60�F., or slightly below room temperature.
Pour flour, 1/2 cup granulated sugar and salt into a triple sifter or sieve.
Sift onto a sheet of waxed paper, set aside. Adjust rack in lower third of oven,
preheat oven to 325�F. Set nearby a dry, ungreased 10 inch tube pan. Such a pan
allows the batter to cling to the sides and rise to its full height. Place a
long neck bottle or large metal funnel nearby for inverting the baked cake.
Whip egg whites, preferably with a whisk attachment until frothy. Add cream of
tartar and whip on medium speed until soft peaks form. Continue whipping and
gradually add the 1 cup granulated sugar until whites have thickened and form
soft droopy white peaks. Add the vanilla and lemon zest in the final moments of
whipping. Sprinkle one quarter of the flour mixture over the whites and with a
rubber spatula, fold in the whites.
Repeat this process with the remaining flour mixture, folding in only one
quarter of the flour mixture at a time. Gently pour the batter into an ungreased
tube pan. Bake for 45 to 50 minutes, or until the top is light
golden, the cake feels spongy and springs back when touched, and a wooden
toothpick inserted in the middle comes out free of cake. Invert cake onto the
neck of a bottle or funnel. Cool completely before removing from pan. To remove
cake from pan, slip just the tip of a small metal spatula between the cake and
the pan. Slowly trace the perimeter to release any cake sticking to the pan.
Tilt the cake pan on its side, gently tap the bottom against the counter to
loosen the cake. Rotate the cake pan tapping as you turn it a few more times,
until it appears free. Cover the cake with a rack or a cardboard round, and at
the same time that you invert the cake onto the work surface, tap it firmly onto
the surface. Life the pan from the cake.
Lemon Curd Filling
2 large eggs
3 large egg yolks
1/2 C. sugar
6 T. (2 lemons) strained lemon juice
1 T. finely grated lemon zest
3 oz. (6 T.) sweet butter, chilled and cut into 6 pieces
In a 1 1/2 quart heavy bottomed saucepan, whisk briefly to combine eggs, egg
yolks, sugar, lemon juice and lemon zest. Add the pieces of butter, and place
the saucepan over medium heat, stirring constantly over the entire bottom. Cook
the mixture without boiling until it begins to develop body and thicken. Remove
from heat and pour through a stainless steel sieve into a bowl. Cover the
surface with plastic wrap, poke a few small slits in the plastic with the tip of
a paring blade, allowing steam to escape while cooling. Refrigerate
(curd will thicken).
Italian Meringue Frosting
1/4 C. water
2/3 C. sugar
1/3 C. (about 3) large egg whites
1/8 t. Cream of tartar
2 T. sugar
1 t. vanilla extract
In a 3 cup saucepan, combine the water and 2/3 cup sugar. Place over low heat to
dissolve the sugar, then increase the heat to medium high and boil, without
stirring, until a candy thermometer reads 235�F. (wash down any sugar crystals
clinging to the sides of the pan with a brush dipped in cold water). Near the
end of the boiling time, whip the egg whites with the cream of tartar until soft
peaks form. Add the 2 tablespoons sugar, and continue to whip until the whites
are still but not dry. With the mixer running, pour the syrup onto the whipped
whites. Continue to whip on medium speed, about 3 minutes or more. Mixture will
thicken, cool and form glossy stiff peaks. Add the vanilla. Cool to room
temperature, about 8 to 10 minutes, then frost cake right away.
Assembling the Dessert
Cut cake into three layers. Spread the lemon filling equally between the two
layers, top with remaining layer. Frost top and sides of cake with Italian
Meringue Frosting.
Yield 12 to 14 servings