Angel Food Cake With A Fresh Lemon Curd Recipe

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Servings: 12


Cost per serving $1.79 view details


  1. Preheat the oven to 375 degrees.
  2. Using an electric mixer beat the egg whites on medium speed with the cream of tartar and the salt till soft peaks form, about 2 min. Add in the sugar and vanilla and beat till stiff peaks form, about 2 min. Add in the flour and beat for 2 min, scrapping down the sides of the bowl as needed.
  3. Pour the batter into an ungreased angel food cake pan. Bake till golden and springy when touched, 30 to 35 min. (The top of the cake may crack a little.) Remove the pan from the oven and turn it upside down over the neck of a bottle. Let cold completely.
  4. Remove the cake from the pan and slice horizontally into three layers. Place the bottom layer on a serving plate. Spoon half of the curd over the cake. Lay the middle layer on top of the curd. Repeat with the remaining curd and top with the last layer of cake. Set aside.
  5. Ice the entire cake with the Boiled Icing. At this point you can eat as is, or possibly lightly brown the boiled icing, carefully with a creme brulee torch. Slice the cake into individual slices and place on serving plates. Spoon some of the berries over the cake.
  6. For the Lemon Curd: Zest all of the lemons and set aside. Juice the zested lemons and strain the juice, you should get about 3/4 c. of juice. In a small mixing bowl, whisk the Large eggs and yolks till smooth. Stir in the lemon juice. Pour the mix into a nonreactive saucepan. Over medium heat, bring to a simmer. Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, till the mix thickens and coats the back of a spoon. Remove from the heat and pour into a glass bowl. Stir in the butter, one Tbsp. at a time. Cold to room temperature. (Yields about 2 1/2 c.)
  7. For the Boiled Icing: In a saucepan, over medium heat, combine the sugar and water. Bring to a boil and cook for 3 min. Bring the sugar to 240 degrees. If crystals appear on the side of a the pan, take a damp pastry brush and brush the sides down. Meanwhile, combine the whites, salt and tartar in the bowl of an electric mixer, fitted with wire whip. Beat on low speed till soft peaks form. Increase the speed to medium-high and beat till stiff peaks form. In a steady stream, add in the sugar syrup to the whites and continue whipping till the icing is spreadable. Whip in the vanilla. (Yields about 2 1/2 c.)
  8. For the Marinated Berries: Combine the ingredients in a mixing bowl and mix well. Cover and chill for at least 1 hour. Just before serving, stir in the mint. (Yields about 2 c.)
  9. This recipe yields 1 cake for 12 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 209g
Recipe makes 12 servings
Calories 461  
Calories from Fat 74 16%
Total Fat 8.42g 11%
Saturated Fat 4.48g 18%
Trans Fat 0.0g  
Cholesterol 120mg 40%
Sodium 154mg 6%
Potassium 205mg 6%
Total Carbs 93.26g 25%
Dietary Fiber 3.0g 10%
Sugars 81.96g 55%
Protein 6.24g 10%
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