Lemon Meringue Angel Cake |
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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 14 |
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Ingredients:
12 egg whites |
1 1/2 cups sugar, divided |
1 cup cake flour |
2 teaspoons cream of tartar |
1 1/2 teaspoons vanilla extract |
1/4 teaspoon salt |
1 (10 ounce) jar lemon curd |
4 egg whites |
3/4 teaspoon cream of tartar |
1/2 cup sugar |
Directions:
1. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
2. Sift 1/2 cup sugar and flour together twice; set aside.
3. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
4. Gradually fold in flour mixture, about 1/2 cup at a time.
5. Gently spoon batter into an ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets.
6. Bake on lowest oven rack at 350* for 35-40 minutes or until golden brown and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
7. Run a knife around side and center tube of pan. Remove cake; split into two horizontal layers. Place cake bottom on an ovenproof plate. Spread with lemon curd; replace cake top.
8. For merangue, in a small mixing bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake.
9. Bake at 350* for 15-18 minutes or until golden brown. Refrigerate leftovers.
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