You guys! I messed up this Angel Food Cake with Lemon Curd Filling twice! Learn from my mistakes!
The first time I got distracted by one of my kitties trying to get into a cabinet nearby. I was ignoring him and not make eye contact while he was working furiously to get my attention. I was so distracted about Felipe scratching at my cabinets that when I pulled the cake out of the oven, I did not immediately set it upside down on a bottle to cool. By the time I remembered that the cake was supposed to cool upside down, it had collapsed. I was utterly disappointed. We ended up eating the cake without any lemon curd filling. It was pretty ugly, so I didn’t post it. Instead I started making another one….
The second time I made this cake, I forgot to add the second ¾ cup of sugar….ugggghhh! I had moved all the batter into the pan and had just exclaimed to my boyfriend, “it’s going in the oven, wish me luck!”, when I looked over and noticed a second bowl of sugar…the sugar that I was supposed to put in the batter!! I may have cursed a few times. I even transferred the batter back into the mixing bowl in hopes of saving my cake, but I accidentally mixed it with my stand mixer instead of folding the sugar into the batter. This made all the fluff of the egg whites disappear.
A little more cursing may have happened! Again, another kitchen fail in less than 24 hours on the same recipe.
Taking some deep breaths and staying determined, I made this delicious Angel Food Cake with Lemon Curd Filling a third time. You guys! The third time is indeed a charm! Here is my cake.
Angel Food cake is a favorite of mine. I love how it’s light and not too sweet. I wanted to add a lemon curd filling and topping but still wanted to minimize the sweetness. I folded the lemon curd in some whipped heavy cream. It is a perfect filling for a spring/summer Angel Food cake. Although I decorated this cake for Easter, this cake is fantastic anytime. Try topping it with the berries or eating it as is. Enjoy!
Angel Food Cake with Lemon Curd Filling
Ingredients
For the Angel Food Cake
- 12 large egg whites about 1.5 cups liquid egg whites
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon cream of tartar
- 1 1/2 cups sugar
- 1 cup cake flour
Lemon Curd Filling and Topping:
- 1 cup heavy cream
- 10 tablespoons lemon curd 1/2 a 10 ounce jar of lemon curd
Instructions
- Preheat the oven to 325°F.
- Use a round Angel Food cake pan. Do not grease the pan.
- Using a stand mixer, combine the egg whites, salt, and extract in the mixer bowl. Beat the mixture for 30 seconds. The mixture should be frothy. Add the cream of tartar and continue beating until the mixture forms stiff, glossy peaks.
- Add the ¾ cups of sugar, ¼ cup at a time. Beat well between additions.
- Fold in the half the flour and remaining ¾ cup of sugar. Once incorporated, fold in the rest of the flour.
- Spoon the batter into the pan. Do not bang the pan on the counter to even out the batter. Use a spatula and gently spread the mixture around the pan until it’s even. Pop the pan in the oven and bake for 40 to 45 minutes, or until it’s golden brown and the top springs back when lightly touched.
- Remove the cake from the oven. Set the cake upside on a bottle or a cone to let the cake cool. This will keep the cake from collapsing while cooling. Let the cake cool for 1 1/2 hours.
- When the cooling process is done, loosen the edges of the cake with a knife. With the cake still in the pan, put the cake upside down on a serving platter. Gently, push the bottom piece of the pan down. This should release the cake from the sides of the pan. The cake should now be sitting on the serving platter. Remove the part of the pan with the sides. Then remove the bottom of the pan from the cake.
- In a clean, dry mixing bowl beat the heavy whipped cream until soft peaks form. Fold in the lemon curd. Set aside.
- Cut the cake in half horizontally. Remove the top half of the cake. Spread half the lemon curd filling on the top of the bottom half. Put the top half of the cake back on top of the bottom of the cake. Spread the other half of the lemon curd filling on top. Enjoy!
- Store the cake, covered, in the refrigerator for up to 4 days… if it lasts that long.