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Lemon Meringue Angel Food Cake | Cook Books » Baker's Dozen

Lemon Meringue Angel Food Cake


Serving Size : 1
Ingredients
for prepare Lemon Meringue Angel Food Cake
:
Amount Measure Ingredient - Preparation Method
1 1/2 cups large egg whites - (11 to 12)
1 tablespoon cold water
1 cup sifted cake flour
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 teaspoon vanilla
2 teaspoons finely grated lemon zest
LEMON CURD FILLING
lemon meringue angel food cake
2 large eggs
3 egg yolks
1/2 cup sugar
6 tablespoons strained lemon juice - (2 lemons)
1 tablespoon finely grated lemon zest
3 ounces unsalted butter - chilled and cut
into 6 pieces6
tablespoons
ITALIAN MERINGUE FROSTING
lemon meringue angel food cake
1/4 cup water
2/3 cup sugar
1/3 cup large egg whites - (about 3)
1/8 teaspoon cream of tartar
2 tablespoons sugar
1 teaspoon vanilla
recipe Lemon Meringue Angel Food Cake

Place fresh, cold egg whites and cold water in the bowl of
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a heavyduty mixer. Set aside until they are 60 degrees, or slightly below room temperature. Pour flour, 1/2 cup
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granulated sugar and salt into a triple sifter or sieve. Sift onto a sheet of waxed paper;
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set aside. Adjust rack in lower third of oven; preheat oven to 325 degrees. Set nearby a
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dry, ungreased 10inch tube pan. Such a pan allows the batter to cling to the
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sides and rise to its full height. Place a longnecked bottle or

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large metal funnel nearby for inverting the baked cake. Whip egg whites, preferably with a
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whisk attachment until frothy. Add cream of tartar and whip on medium
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speed until soft peaks form. Continue whipping and gradually add the 1 cup granulated sugar until whites have thickened and
Lemon Meringue Angel Food Cake
form soft droopy white peaks. Add the vanilla and lemon zest in the final
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moments of whipping. Sprinkle onequarter of the flour mixture over the whites, and with a

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rubber spatula, fold into the whites. Repeat this process with the remaining flour mixture, folding in only onequarter
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of the flour mixture at a time. Gently pour the batter into an ungreased tube pan. Bake for 45
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to 50 minutes, or until the top is light golden, the cake feels spongy
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and springs back when touched, and a wooden toothpick inserted in the middle comes out free
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of cake. Invert cake onto the neck of a bottle or funnel. Cool completely before removing from
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pan. To remove cake from the pan, slip just the tip of a small metal spatula
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between the cake and pan. Slowly trace the perimeter to release any cake sticking to the pan. Tilt the
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cake pan on its side, and gently tap the bottom against the counter
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to loosen the cake. Rotate the cake pan, tapping as you turn it a few more times,
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until it appears free. Cover the cake with a rack or cardboard round, and
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at the same time that you invert the cake onto the work surface, tap it firmly onto the surface.
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Lift the pan from the cake. Yield: one 10inch round cake LEMON CURD FILLING: In a 1 1/2 quart heavybottomed
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saucepan, whisk briefly to combine the eggs, egg yolks, sugar, lemon juice, and lemon zest. Add the
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pieces of butter, and place the saucepan over medium heat, stirring constantly
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over the entire bottom. Cook the mixture without boiling until it begins to develop body and thicken. Remove
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from heat and pour through a stainless steel sieve into a bowl. Cover the surface with plastic
Lemon Meringue Angel Food Cake
wrap, poke a few small slits in the plastic with the tip of a
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paring blade allowing steam to escape while cooling. Refrigerate (curd will thicken). ITALIAN MERINGUE FROSTING:
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In a 3cup saucepan, combine the water and 2/3 cup sugar. Place

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over low heat to dissolve the sugar, then increase the heat to medium high and boil, without stirring,
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until a candy thermometer reads 235 degrees. (Wash down any sugar crystals slinging to
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the sides of the pan with a brush dipped in cold water.) Near the end
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of the boiling time, whip the egg whites with the cream of tartar until soft peaks form. Add the 2
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tablespoons sugar, and continue to whip until the whites are stiff but not
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dry. With the mixer running, pour the syrup onto the whipped whites. Continue to whip on medium speed, about
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3 minutes more. Mixture will thicken, cool and form glossy, stiff peaks. Add the vanilla. Cool to room temperature, about

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8 to 10 minutes, then frost cake right away. ASSEMBLING THE DESSERT: Cut
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cake into three layers. Spread the lemon filling equally between the two layers; top with remaining layer. Frost top
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and sides of cake with Italian Meringue Frosting. Yield: 12 to 14 servings
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