Angel Food Cake with Lemon Curd Whipped Cream
Servings: 8 servings
Calories: 571kcal
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
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be made 1-2 days in advance. If assembling the trifle in advance, I advise baking the angel food cake cubes until golden for added structure and stability.
The separate components made be made in advance and assembled the same day you plan to serving.
Not recommended for freezing.
Nutrition
Serving: 1serving | Calories: 571kcal | Carbohydrates: 77g | Protein: 10g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 292mg | Potassium: 244mg | Fiber: 1g | Sugar: 65g | Vitamin A: 871IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 0.3mg
