LEMON ANGEL FOOD CAKE WITH LEMON CURD FILING

Enjoy this Lemon Angel Food Cake with Lemon Curd Filling- the cottony soft angel food cake is filled with a splash of bright flavor from the lemon curd, then finished with a whipped cream topping. Total delight!

With a saucer plate of a big fat slice of this cake in my hand, my kids waited for each of their turns as I feed them.

Spoonful after another, their joy is obvious. They love this Lemon Angel Food Cake with Lemon Curd. I don’t know if it is because of the soft, bouncy cake or the tangy, sweet lemon curd. Or maybe it is just because of the fact that we were outside on a nice, sunny day. They gobbled up a big amount of this cake in a way that surprised me.

Ingredients
For the Angel Food Cake

• 1 and 1/4 cups cake flour sifted
• 1 and 1/4 cups sugar
• 1 and 1/2 cups egg whites about 10-12 eggs
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/2 tsp vanilla extract

For the Lemon Curd

• 4 large egg yolks
• 1/2 cup sugar
• 1 tbsp finely grated lemon zest
• 1/3 cup lemon juice
• 1/3 cup cold butter cubed

For the Topping

• 1 cup heavy cream
• 1/2 tsp vanilla extract
• 2 tbsp icing sugar
• 1 cup fresh strawberries hulled, quartered

Instructions
Make the Lemon Curd

1. Set a heatproof glass bowl over a pot of simmering water. (The water on the pot should not be touching the base of the bowl). Add egg yolks, sugar, lemon juice and lemon zest to the bowl. Stir over medium heat for 8-10 minutes, until the mixture is thick. Remove from heat and stir butter one piece at a time. Strain into a container. Stored covered in the fridge until needed. Tip: You can make this up to 4 days ahead.

Make the Angel Food Cake

1. Preheat oven to 350 F. In a bowl, sift flour with 1/2 cup of sugar. Set aside. In a bowl of a stand mixer, beat egg whites until foamy. Add the lemon juice and salt and continue beating until soft peaks form. Add the remaining sugar gradually, continuing to beat until the egg whites form firm peaks.
2. Sift the flour mixture over the egg batter gradually, about 3-4 additions. Fold gently after each addition using a rubber spatula. Fold in vanilla extract. 
3. Pour and scrape the batter into an ungreased 10-inch tube pan. Run a knife through the batter to release any large air pockets. Bake at 350 F for 35-40 minutes, or until a knife inserted at the center of the cakes comes out clean. Let the cake cool completely while overturned.
4. For full instructions : www.womanscribbles.net

Share this post