This luscious dessert has been kissed by an angel! Angel Food Trifle with lemon curd whipped cream is light, lemony, and utterly delicious!
*Disclaimer - This recipe was originally published in 2012. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
How this recipe came to be:
Long ago, when I first started food blogging, I belonged to a particular baking group called Bake Together. Being in the group was a lot of fun because it challenged me to try new things, and make new "like-minded" friends.
What I wrote about this recipe in 2012:
When I first saw this month's bake-together recipe for angel food cake, my eyes glazed over and my brain went into a sort of hibernation mode.
What I love most about participating every month in this fun baking group is Abby's (Abby Dodge, baker extraordinaire and cookbook author) encouragement to change up her recipes and put our own spin to them.
If you've been here before you know that you don't have to tell me twice about something like that.
When Abby suggested I go over and see what some of the other participants had done, it was just what I needed for that little spark of inspiration. Immediately two words popped into my head. Lemon. Curd.
The thing I originally pictured in my head was a perfect angel food cake roll with a lemon curd filling sitting prettily on a long white platter surrounded by lemon slices and a few artfully placed sprigs of mint. Sounds pretty, right?
I didn't make that. Looking back, I should have.
For whatever reason, the morning I woke to make my angel food cake roll was the same morning the word "trifle" popped into my head.
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I guess the idea of making an angel food jelly roll was just enough to scare the curd out of me! 🙂
What I did wind up making tasted just as delicious as an angel food cake roll with lemon curd filling, it just didn't look as pretty as what I had intended.
Ultimately, it's all about the taste so close your eyes and imagine a bright, light, and zesty dessert that tickles your taste buds and makes your mouth pucker.
Get ready for a kiss by an angel!
Before I get on with the recipe for the angel food cake itself, let me explain that I also made the lemon curd.
However, after I decided to make the trifle, I realized that I needed to make that curd stretch a lot further than the amount I had on hand.
Without having many additional lemons to make more curd, I decided to whip up some cream and fold in the lemon curd.
Viola...LEMON CURD WHIPPED CREAM!
Grab your spoon. That in itself is something to gush about!
Printable Recipe Card
Angel Food Cake with Lemon Curd Whipped Cream
Equipment
- stand mixer optional, with whip
- hand mixer optional
- food processor optional, for making superfine sugar
- kitchen scale optional
- citrus juicer optional
- fine mesh strainer for sifting ingredients
Ingredients
For the Angel Food Cake:
- 1 cup cake flour
- 1-¼ cup confectioners' sugar
- ¼ teaspoon kosher salt
- 11 large egg whites save the yolks for another use.
- 1½ teaspoons cream of tartar
- 1 cup superfine sugar I used my food processor
- 2 tablespoons lemon zest
- 1½ teaspoons pure vanilla extract
For the lemon curd whipped cream:
- 1½ cups lemon curd homemade or store bought
- 1 pint whipping cream very cold
- ⅓ cup granulated sugar
- 1 tablespoon lemon zest
- ½ teaspoon pure vanilla extract optional
Instructions
To make the cake:
- -Preheat your oven to 350 degrees F (175 degrees C).
- -Prepare an angel food cake pan by spraying it with baking spray.
- -In a large bowl, add the cake flour, confectioners' sugar, and salt.
- -Add the dry ingredients to a sifter and sift over a piece of parchment paper (3 times, no less) and set aside.
- -In a large bowl of a stand mixer and using the whisk attachment, whip the egg whites until foamy.
- -Add the cream of tartar and increase the speed to medium.
- -Beat the egg whites until they're almost halfway up the bowl and they start to shine.
- -Increase the speed again on the mixer and add the superfine sugar slowly.
- -Continue beating until the whites are thick and firm and hold some soft peaks. Be careful not to overbeat.
- -Add the lemon zest and the vanilla and whisk just until combined.
- -Remove the bowl from the stand mixer.
- -In 4 even increments, add the sifted flour mixture into the egg mixture, folding gently to combine.
- -Spoon the batter into the prepared angel food cake pan and smooth the top to make an even surface. -Place your cake pan on a parchment-lined baking sheet.
- -Bake for approximately 40 minutes or until the cake is a light golden brown and springy when touched.
- -Remove from the oven and, if your pan has "feet," invert the pan to cool for 1 hour.
- -If your pan does not have "feet" (like mine), slip the cake pan over a (filled) bottle and allow it to cool for one hour.
- -Using a knife, run it around the sides of the pan and in the middle to release the cake.
- -Let it cool further on a wire cooling rack until completely cool.
To make the lemon curd whipped cream:
- -Place the bowl and whisk of your stand mixer in the freezer for about 10 minutes prior to making your whipped cream.-In the frozen bowl and start at slow speed, whisk the cream, and sugar.-Gradually increase the mixing speed until you form whipped cream with semi-soft peaks (being careful not to overbeat).
- Add the lemon zest and whisk for a few more seconds.-Remove the bowl from the mixer and gently fold in the lemon curd.-Refrigerate until ready to use.
To assemble the trifle (optional):
- Preheat oven to 375 degrees F (190 degrees C).
- -Use a serrated knife to gently cut the cake into bite-sized pieces and place them on a parchment-lined baking sheet.-Bake the cake cubes until they are just starting to brown, being careful not to burn them (approximately 7 minutes). This step is optional. -Using a clear serving bowl (or even dessert goblets), layer the golden cake pieces and the lemon curd whipped cream in as many layers as possible, ending with the lemon curd whipped cream on top.-Refrigerate until ready to serve and garnish with a sprig of the mint or some pretty lemon slices.
Notes
Nutrition
I sincerely hope you'll enjoy making, serving, and eating this light as air angel food cake with citrus curd whipped cream as much as I've enjoyed bringing this recipe to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Jayne says
This sounds so good! Lemon curd whipped cream wow that I must try! It is the best Angel food cake recipe ever isn't it?
Sweet and That's it says
I've never baked an Angel Food Cake
a) learned about it only in the past couple of years
b) The huge amount of eggs scares me. What do you make with the yolks?
However after having read and seen this beauty on your blog...
Is there a recipe for a "beauty facial masks" with 11 egg yolks?
🙂
All the best & thank you for your yummy yummy recipes (that make me hungry at night...)
Paula says
Making the angel food cake into a trifle with lemon curd whipped cream was a super idea. I'm sure it was delicious. That looked like the perfect angel food cake Renee.
Barbara | Creative Culinary says
I would have been so pleased with my cake turning out as light and lovely as yours I don't know if I could have cut it up! Still...the idea of a trifle with lemon curd sounds divine. Nicely done!
Pink Little Cake says
For sure I will be printing this recipe and trying it, will let you know. I love lemon curd and I am sure with this cake is delicious.