Lemon Meringue Angel Food Cake
Prep Time:
45 minutes
Cook Time:
55 minutes
Servings:
Ingredients
  • 10 grade a jumbo phil’s fresh eggs
  • 1 1/2 cup sugar, divided
  • 1 cup cake flour
  • 2 teaspoon cream of tartar
  • 11/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 jar lemon curd (10 ounces)
  • 3 grade a jumbo phil’s fresh egg whites (save yolks for another use)
  • 3/4 teaspoon cream of tartar
  • 1/2 cup sugar
Directions
  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  2. Sift half cup sugar and flour together twice; set aside.
  3. Preheat oven to 350 F.
  4. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form.
  5. Gradually beat in remaining 1 cup sugar, 2 tablespoons at a time, on high until stiff, glossy peaks form and sugar is dissolved.
  6. Gradually fold in flour mixture, about a half cup at a time.
  7. Gently spoon batter into an ungreased 10-inch tube pan.
  8. Cut through batter with a knife to remove air pockets.
  9. Bake on lowest oven rack for 35-40 minutes or until golden brown and entire top appears dry.
  10. Immediately invert pan; cool completely, about 1 hour.
  11. Run a knife around side and center tube of pan.
  12. Remove cake; split into 2 horizontal layers.
  13. Place cake bottom on an ovenproof plate.
  14. Spread with lemon curd; replace cake top.
  15. Preheat oven to 350 F.
  16. In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
  17. Gradually beat in sugar, 1 teaspoon at a time, on high until stiff, glossy peaks form and sugar is dissolved.
  18. Spread over top and sides of cake, covering completely.
  19. Bake for 15-18 minutes, or until golden brown.
  20. Refrigerate leftovers.