Old-Fashioned Angel Food Cake with Lemon Curd
This Angel Food Cake with Lemon Curd is light, fluffy, and made with just 6 ingredients. Its' an old-fashioned cake baked in a tube pan, which allows the batter to rise into a delicate, melt-in-your-mouth cake that feels almost weightless. Its subtle sweetness and golden crust make it the ideal base for topping with ripe berries, velvety lemon curd, or a dollop of whipped cream.
Servings 16
Calories 134kcal
Equipment
Ingredients
- 1 cup flour
- 1 ½ cup powdered sugar
- 12 egg whites room temperature
- 1 ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup granulated sugar
- 2 teaspoons vanilla
Lemon Curd
- 1 cup sugar
- 3 eggs
- 3 egg yolks
- 1 cup lemon juice (5-6 lemons)
- 2 tablespoons butter
Instructions
- Preheat the oven to 350º.
- Sift flour and powdered sugar together, set aside.
- In a stand mixer with a whisk attachment beat egg whites and cream of tartar on medium speed until foamy, about 3 minutes. Then add granulated sugar about 2 tablespoons at a time beating on high speed until it is stiff and glossy, and soft peaks have formed, about 4-6 minutes.
- With a rubber spatula, fold in flour mixture ¼ cup at a time, folding just until you can no longer see any flour. Fold in vanilla.
- Place in an angel food cake pan or tube pan that is UNGREASED. Gently run a knife through it to remove any large air bubbles.
- Bake for 35 minutes, until the cracks feel dry and the top springs back when touched.
- Remove from the oven and immediately invert it onto the prongs on the edge of an angel food cake pan or if using a tube pan, onto a bottle. Let it remain inverted until completely cooled. Then run a knife around the outside and inside edges and remove it to a cake platter.
- Lemon Curd:Add eggs and egg yolks to a saucepan and add sugar whisking until combined. Slowly whisk in the lemon juice.Place over low heat and whisk constantly for 10-15 minutes until it thickens. Don’t let it get too hot or the eggs will curdle. Once it has thickened, remove from the heat and whisk in butter. Let come to room temperature then refrigerate until needed. It will thicken further as it cools.
Notes
- Do not grease the pan.
- Do not use a bundt pan.
- Gradually add in the flour mixture.
- Use a serrated knife to slice the cake.
- It's easier to separate eggs when they are cold, but then let them warm up a bit before whipping.
- Cool it upside down.
