Prep: 30 min.; Bake: 34 min.; Cool: 1 hr., 30 min.; Chill: 1 hr. An angel food cake pan looks similar to a traditional tube pan, but it has a removable bottom and three or four metal "feet" attached to the top rim. The feet allow the pan to be inverted while cooling, which yields a light and fluffy cake texture. Be sure to let the cake cool completely (1 1/2 hours) before cutting horizontally into three equal rounds.
Preheat oven to 375º. Sift together sugar, flour, and salt in a bowl. Combine lemon juice, vanilla extract, rum, and orange extract.
Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form; gently transfer egg white mixture to a large bowl.
Gradually fold in sugar mixture with a large spatula, 1/3 cup at a time, folding just until blended after each addition. Fold in lemon juice mixture.
Spoon batter into an ungreased 10-inch angel food pan with feet.
Bake at 375º for 34 to 38 minutes or until a long wooden pick inserted in center comes out clean. Invert cake, and let cool in pan 1 hour. Remove cake from pan to a wire rack, and let cool completely (about 30 minutes). Cut cake horizontally into 3 equal rounds.
Spread Lemon Curd Filling between layers, leaving a 1/2-inch border. Cover and chill 1 hour.
Spread Cream Cheese Frosting on top and sides of cake. Garnish, if desired.
This recipe was good as it is written. I thought I would try half with the cream cheese icing and half with a whipped cream icing as the previous reviewer advised. well, the cream cheese icing cake was eaten and enjoyed very much. the whipped cream icing just didn't do the cake justice. Next time I will just not put any icing at all and serve, cake and lemon curd. It is pretty and delicious.