Lemon Meringue Angel Cake

By carvalhohm2

Ingredients

• MERINGUE TOPPING:
• 12 egg whites
• 1-1/2 cups sugar, divided
• 1 cup cake flour
• 2 teaspoons cream of tartar
• 1-1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 jar (10 ounces) lemon curd
• 4 egg whites
• 3/4 teaspoon cream of tartar
• 1/2 cup sugar

Details

Servings 14
Preparation time 40mins
Cooking time 75mins
Adapted from tasteofhome.com

Preparation

Step 1

Place egg whites in a large 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 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.

1 piece equals 238 calories, 1 g fat (1 g saturated fat), 15 mg cholesterol, 121 mg sodium, 51 g carbohydrate, trace fiber, 5 g protein.