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Lemon Meringue Angel Cake Recipe

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This recipe for Lemon Meringue Angel Cake, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanna Lasley
Added: Monday, October 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 eggs whites
1 1/2 cups sugar, divided
1 cup cake flour
2 tsp. cream of tartar
1 1/2 tsp. vanilla extract
1/4 tsp. salt
1 jar (10oz.) lemon curd
Meringue Topping:
4 egg whites
3/4 tsp. cream of tartar
1/2 cup sugar

Directions:
Directions:
Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff gloss peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Gently spoon batter into an ungreased 10" tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack for 35-40 minutes or until golden brown an entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around the side and center of tube pan. Remove cake; split into two horizontal layers. Place cake bottom on an ovenproof plate. Spread with lemon curd; replace cake top. For meringue, in a small mixing bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake. Bake at 350 for 15-18 minutes or until golden brown. Refrigerate leftovers.

Number Of Servings:
Number Of Servings:
14

 

 

 

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