Lemon Meringue Angel Cake
I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz, Emmaus, Pennsylvania
Ingredients
- 12 large egg whites, room temperature
- 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 jar (10 ounces) lemon curd
- meringue topping:
- 4 large egg whites, room temperature
- 3/4 teaspoon cream of tartar
- 1/2 cup sugar
Directions
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1Place 12 egg whites in a large bowl. Sift 1/2 cup sugar and the flour together twice; set aside.
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2Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until foamy. Gradually beat in remaining 1 cup sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
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3Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 350° until golden brown and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour.
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4Run a knife around side and center tube of pan. Remove cake; split into 2 horizontal layers. Place cake bottom on a parchment-lined baking sheet. Spread with lemon curd; replace cake top.
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5For meringue, in a small 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 side of cake.
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6Bake at 350° until golden brown, 15-18 minutes. Transfer to a serving plate. Refrigerate leftovers.
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