Homemade Angel Food Cake
Yield: 1 cake.
12 egg whites
1-1/2 teaspoons cream of tartar
1/4 teaspoon salt
1-1/2 cups sugar
1 cup sifted cake flour
1-1/2 teaspoons vanilla extract
Preheat oven to 375 F.
In a large mixing bowl, beat egg whites until foamy. Add cream of
tartar and salt. Beat until soft peaks form. Add sugar, 2 tablespoons at
a time, beating until stiff peaks form. Sprinkle flour over egg
mixture, 1/4 cup at a time, carefully folding flour in to maintain the
fluff of the egg whites. Fold in vanilla.
Pour batter into ungreased 10-inch tube pan, spreading evenly. Bake
30 to 35 minutes, or until cake springs back when touched lightly.
Remove from oven, and then invert pan. Leave to cool for 40 minutes.
Loosen cake from sides of pan, and then carefully remove cake from
pan. Serve cake topped with Luscious Lemon Curd, berry sauce, or whipped
cream, if desired.
Luscious Lemon Curd
Yield: 1-1/4 cups.
4 egg yolks
2/3 cup sugar
1 tablespoon finely grated lemon zest
1/3 cup lemon juice
1/8 teaspoon salt
6 tablespoons butter, at room temperature
Whisk all ingredients except butter together in the top of a double
boiler or heatproof bowl. Set double boiler or bowl over a pot filled
with 1 to 2 inches of water, and bring water to a boil. Reduce heat to a
simmer. Whisk the lemon mixture constantly until blended and thickened,
about 10 to 15 minutes. Remove from heat. Whisk in butter, 1 tablespoon
at a time, until lemon mixture is smooth.
Pour lemon mixture into a bowl or jar, and cover with plastic wrap,
pressing the wrap into the surface of the lemon curd to prevent a skim
forming. Cool before serving.