- 1 3/4 cups plus 2 Tbsp. sugar
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon light rum
- 1/4 teaspoon orange extract
- 1 3/4 cups egg whites (about 13 to 15 eggs)
- 3/4 teaspoon cream of tartar
- Lemon Curd Filling
- Cream Cheese Frosting
- Garnishes: lemon slices, lavender sprigs
How to Make It
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.