"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

LEMON MERINGUE ANGEL CAKE Recipe

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This recipe for LEMON MERINGUE ANGEL CAKE, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Hagen
Added: Tuesday, August 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 egg whites
1 1/2 cups sugar divided
1 C cake four
2 tsp cream of tartar
1 1/2 tsp vanilla extract
1/4 tsp salt
1 (10 oz ) jar lemon curd

Meringue Topping
4 egg whites
3/4 tsp cream of tartar
1/2 C 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 glossy 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-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 350 for 35-40 minutes or until golden brown and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of 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. Yield: 14 servings.

 

 

 

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