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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Lemon Meringue Angel Cake Recipe

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This recipe for Lemon Meringue Angel Cake is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º for 15-18 minutes or until golden brown. Refrigerate leftovers.
Number Of Servings:
Number Of Servings:
14

 

 

 

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