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Angel Food with Lemon Curd

It was my Mama's birthday this week, as well as Mother's Day, so I wanted to do something special and decided to make her favorite cake from scratch. I only thought I knew what I was getting into.

It turns out that Angel Cake makes you pay for its deliciousness, and while the box is indeed quicker, I feel you get what you pay for with this one.

So, I used Alton Brown's Angel Food Cake recipe for the cake, and this pretty much fail proof Lemon Curd recipe from Wicked Good Kitchen. You might recognize it from my Lemon Curd Pie with Shortbread Crust.

12 egg whites, room temperature in the biggest bowl you have
1 1/2 tsp. cream of tartar
1 3/4 cups sugar
1/4 tsp. salt
1/3 cup warm, not hot, water
1/2 tsp almond extract
1/2 tsp. vanilla extract
1 cup cake flour, sifted

  1. Once your egg whites are room temp, move your oven rack to the very bottom, and preheat oven to 350F.
  2. In a small bowl, sift half of the sugar, and all of the flour together. I just use a balloon whisk because I'm lazy.
  3. In the biggest bowl you have, combine whites, tartar, salt, and water. If your flavoring is alcohol based, go ahead and add it. If not, wait until the end.
  4. Using your hand mixer, starting on low, mix together. Once combined bring up to medium and slowly add in the other half of the sugar. Beat until medium peaks form. This is gonna take awhile. Once near the end, you can add those oil based flavorings.
  5. Once medium peaks have formed, dust the top with some of the flour/sugar mix and carefully fold in with a spatula. Repeat until it has all been added. You don't want to stir stir because you'll deflate those whites, but you don't want dry lumps hanging out either.
  6. Spoon carefully into an un-greased tube pan. Smooth top.
  7. Bake on lowest rack for about 35 minutes before checking. Bake until internal temp is between 205F and 209F. Yes, use the dang thermometer, it's better than the stick test. Be careful, don't do it too hard because if it's not fully cooked you could deflate it. You also want to make sure you're between both pan edges.
  8. Remove and cook upside down. I use a glass coke bottle in the tube. Let cool for 3 hours before removing to serve or store.
  9. To remove, run a knife around both edges, and then carefully pry it out. 
  10. Store covered, in an airtight container or saran wrap to keep moist.

Lemon Curd
8 egg yolks
1 1/4 heaping cups sugar
Juice of 4 lemons
Zest of 2 lemons
1/2 cup (1 stick) salted butter, cold, cut in pats

  1. If you have a double broiler, break that bad boy out and set it up. If not, get your medium saucepan and fill it until it's just below the bottom of your small glass bowl. Remove the bowl, and bring the water to a simmer.
  2. In the bowl, combine yolks, sugar, and juice using a hand mixer on low.
  3. Place carefully on top of pan and continue mixing on low as it cooks.
  4. Once it starts to thicken, change our your hand mixer for a whisk. This will help you feel it thicken. You want it as thick as pie filling. When you dip a spoon in, it should coat it without being all drippy. It can take anywhere from 15-30 minutes.
  5. Once thickened, remove and whisk in butter one pat at a time.
  6. Once all butter is added, toss in the lemon zest. Pour into containers. Makes 2 jam jars worth.

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