keljonma
Epicurean Goddess
Angel Food Cake with Fresh Lemon Curd
10 large egg whites, at room temperature
1 cup sugar
1 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 cup all-purpose flour, sifted
Preheat the oven to 375 F
Using an electric mixer beat the egg whites on medium speed with the cream of tartar and the salt until soft peaks form, about 2 minutes. Add the sugar and vanilla and beat until stiff peaks form, about 2 minutes. Add the flour and beat for 2 minutes, scraping down the sides of the bowl as needed. Pour the batter into an ungreased angel food cake pan.
Bake until golden brown and springy when touched, 30 to 35 minutes. (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 cool completely.
Remove the cake from the pan 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. Serve topped with fresh berries.
Fresh Lemon Curd
4 to 6 medium fresh lemons
6 large egg yolks
1 1/4 cups sugar
6 tablespoons butter, cold
Zest all of the lemons and set aside. Juice the zested lemons and strain the juice, you should get about 3/4 cups of juice.
In a small mixing bowl, whisk the yolks and sugar until smooth. Stir in the lemon juice. Pour the mixture into a non-reactive saucepan. Over medium heat, bring to a simmer. Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of a spoon. Remove from the heat and pour into a glass bowl. Stir in the butter, one tablespoon at a time. Cool to room temperature.
Yield: about 2 1/2 cups
10 large egg whites, at room temperature
1 cup sugar
1 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 cup all-purpose flour, sifted
Preheat the oven to 375 F
Using an electric mixer beat the egg whites on medium speed with the cream of tartar and the salt until soft peaks form, about 2 minutes. Add the sugar and vanilla and beat until stiff peaks form, about 2 minutes. Add the flour and beat for 2 minutes, scraping down the sides of the bowl as needed. Pour the batter into an ungreased angel food cake pan.
Bake until golden brown and springy when touched, 30 to 35 minutes. (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 cool completely.
Remove the cake from the pan 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. Serve topped with fresh berries.
Fresh Lemon Curd
4 to 6 medium fresh lemons
6 large egg yolks
1 1/4 cups sugar
6 tablespoons butter, cold
Zest all of the lemons and set aside. Juice the zested lemons and strain the juice, you should get about 3/4 cups of juice.
In a small mixing bowl, whisk the yolks and sugar until smooth. Stir in the lemon juice. Pour the mixture into a non-reactive saucepan. Over medium heat, bring to a simmer. Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of a spoon. Remove from the heat and pour into a glass bowl. Stir in the butter, one tablespoon at a time. Cool to room temperature.
Yield: about 2 1/2 cups
