This recipe combines the light-as-air texture of angel food cake with the tangy delight of homemade lemon curd filling, creating a dessert that's both elegant and incredibly delicious. Forget store-bought mixes – this recipe guides you through making both components from scratch, ensuring a superior taste and texture. Get ready to impress your friends and family with this stunning creation!
What Makes This Angel Food Cake and Lemon Pie Filling Recipe Special?
This recipe emphasizes quality ingredients and simple techniques to achieve extraordinary results. We'll focus on creating a perfectly moist and fluffy angel food cake, avoiding common pitfalls like over-mixing. The lemon curd filling is equally important, balancing the sweetness of the cake with a vibrant, zesty flavor. The result is a dessert that's both light and satisfying, perfect for any occasion.
Angel Food Cake Recipe
Ingredients:
- 1 ½ cups (150g) cake flour, sifted
- 1 ½ cups (300g) granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions:
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Preheat and Prepare: Preheat oven to 350°F (175°C). Generously grease and flour a 10-inch ungreased tube pan. Do not use cooking spray. Dust the pan well to prevent the cake from sticking.
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Sift Dry Ingredients: Sift the cake flour twice to ensure a light and airy texture.
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Whip Egg Whites: In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. Add half of the sugar gradually, beating until stiff, glossy peaks form.
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Gently Fold in Dry Ingredients: Gradually add the sifted flour and remaining sugar to the whipped egg whites, folding gently but thoroughly until just combined. Be careful not to deflate the egg whites. Add vanilla extract and salt.
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Bake: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Invert the pan immediately onto a wire rack and let the cake cool completely upside down. This prevents the cake from collapsing.
Homemade Lemon Curd Filling
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 1 cup fresh lemon juice (about 4-5 lemons)
- 4 large eggs
Instructions:
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Whisk Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
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Combine Wet Ingredients: Gradually whisk in the lemon juice and eggs until smooth.
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Cook Curd: Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil. Reduce heat to low and continue to cook for 1-2 minutes, stirring constantly.
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Remove from Heat: Remove the saucepan from the heat and stir in the softened butter until melted and incorporated.
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Cool: Strain the curd through a fine-mesh sieve to remove any lumps. Cover the surface of the curd with plastic wrap to prevent a skin from forming, and let it cool completely.
Assembling the Angel Food Cake with Lemon Curd Filling
Once both the cake and the lemon curd are completely cool, carefully remove the angel food cake from the tube pan. Slice the cake horizontally into two or three layers. Spread a generous layer of lemon curd between the layers and on top of the cake. Dust with powdered sugar, if desired.
Frequently Asked Questions
Can I use a different type of citrus fruit for the curd?
Yes! Lime curd, orange curd, or even a combination of citrus fruits would work well. Adjust the amount of sugar to your liking depending on the tartness of the fruit.
How long does the lemon curd last?
Properly stored in an airtight container in the refrigerator, the lemon curd should last for about a week.
Can I make the cake and curd ahead of time?
Yes, both the angel food cake and lemon curd can be made a day or two in advance. Store them separately in the refrigerator.
What can I substitute for cake flour?
You can substitute all-purpose flour, but the cake might be slightly denser. To compensate, you could add 1-2 tablespoons of cornstarch to the flour mixture.
This detailed recipe will help you create a spectacular dessert. Remember, attention to detail, especially when whipping the egg whites for the cake, will lead to the most delightful outcome! Enjoy!
