14 Egg whites
1 1/2 ts Cream of tartar
3/4 c Superfine sugar
3/4 c Sugar
1 1/4 c Cake flour
2 tb Finely chopped lemon zest
2 c Lemon curd
1 pt Fresh berries
Whipped cream; berries,
-flowers
Directions: Preheat oven to 350 degrees. With an electric mixer, beat the
egg whites on medium speed until foamy. Add the cream of tartar and beat
again until egg whites become thick and double in volume. Slowly sprinkle
the superfine sugar into the egg whites, mixing at medium speed. Increase
to high speed and continue beating until egg whites are stiff and glossy.
Always use clean, dry utensils when beating egg whites. In a separate bowl,
combine the sugar and cake flour. Sift once to remove lumps. Fold the flour
mixture into the egg whites. Add the lemon zest and fold to combine. Spoon
batter into an unbuttered 10″ angel food cake pan. Bake for 45 minutes or
until cake is golden and springs back when touched. Let cool. To assemble
cake, cut cake in half horizontally. Spread bottom half with lemon curd.
Sprinkle with the berries. Place top layer on bottom half. Garnish with
whipped cream, berries and flowers.
Yields
1 servings
