This is my go to summer dessert. I must admit that I use a box angel cake mix, and I don't think it suffers any.
Lemon Curd-Filled Angel Food Cake
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.
- 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
- 1. Preheat oven to 375º. Sift together sugar, flour, and salt in a bowl. Combine lemon juice, vanilla extract, rum, and orange extract.
- 2. 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.
- 3. 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.
- 4. Spoon batter into an ungreased 10-inch angel food pan with feet.
- 5. 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.
- 6. Spread Lemon Curd Filling between layers, leaving a 1/2-inch border. Cover and chill 1 hour.
- 7. Spread Cream Cheese Frosting on top and sides of cake. Garnish, if desired.
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