Lemon Meringue Angel Food Cake

* Exported from MasterCook *

LEMON MERINGUE ANGEL FOOD CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Large egg whites-(11 to 12)
1 tb Cold water
1 c Sifted cake flour
1/2 c Granulated sugar
1/2 ts Salt
1 1/2 ts Cream of tartar
1 c Granulated sugar
1 t Vanilla
2 ts Finely grated lemon zest
Filling:
2 lg Eggs
3 Egg yolks
1/2 c Sugar
6 tb Strained lemon juice -- (2
Lemons)
1 tb Finely grated lemon zest
3 oz Unsalted butter -- (6
Tablespoons)
Chilled and cut into 6
Pieces
Meringue Frosting:
1/4 c Water
2/3 c Sugar
1/3 c Large egg whites -- (about
3 )
1/8 ts Cream of tartar
2 tb Sugar
1 t Vanilla

Place fresh, cold egg whites and cold water in the
bowl of a heavyduty mixer. Set aside until they are 60
degrees, or slightly below room temperature. Pour
flour, 1/2 cup granulated sugar and salt into a triple
sifter or sieve. Sift onto a sheet of waxed paper; set
aside. Adjust rack in lower third of oven; preheat
oven to 325 degrees. Set nearby a dry, ungreased
10inch tube pan. Such a pan allows the batter to cling
to the sides and rise to its full height. Place a
longnecked bottle or large metal funnel nearby for
inverting the baked cake. Whip egg whites, preferably
with a whisk attachment until frothy. Add cream of
tartar and whip on medium speed until soft peaks form.
Continue whipping and gradually add the 1 cup
granulated sugar until whites have thickened and form
soft droopy white peaks. Add the vanilla and lemon
zest in the final moments of whipping. Sprinkle
onequarter of the flour mixture over the whites, and
with a rubber spatula, fold into the whites. Repeat
this process with the remaining flour mixture, folding
in only onequarter of the flour mixture at a time.
Gently pour the batter into an ungreased tube pan.
Bake for 45 to 50 minutes, or until the top is light
golden, the cake feels spongy and springs back when
touched, and a wooden toothpick inserted in the middle
comes out free of cake. Invert cake onto the neck of a
bottle or funnel. Cool completely before removing from
pan. To remove cake from the pan, slip just the tip of
a small metal spatula between the cake and pan. Slowly
trace the perimeter to release any cake sticking to
the pan. Tilt the cake pan on its side, and gently tap
the bottom against the counter to loosen the cake.
Rotate the cake pan, tapping as you turn it a few more
times, until it appears free. Cover the cake with a
rack or cardboard round, and atthe same time that you
invert the cake onto the work surface, tap it firmly
onto the surface. Lift the pan from the cake. Yield:
one 10inch round cake For the filling: In a 1 1/2
quart heavybottomed saucepan, whisk briefly to combine
the eggs, egg yolks, sugar, lemon juice, and lemon
zest. Add the pieces of butter, and place the saucepan
over medium heat, stirring constantly over the entire
bottom. Cook the mixture without boiling until it
begins to developbody and thicken. Remove from heat
and pour through a stainless steel sieve into a bowl.
Cover the surface with plastic wrap, poke a few small
slits in the plastic with the tip of a paring blade
allowing steam to escape while cooling. Refrigerate
(curd will thicken). For the frosting: In a 3cup
saucepan, combine the water and 2/3 cup sugar. Place
over low heat to dissolve the sugar, then increase the
heat to medium high and boil, without stirring, until
a candy thermometer reads 235 degrees. (Wash down any
sugar crystals slinging to the sides of the pan with a
brush dipped in cold water.) Near the end of the
boiling time, whip the egg whites with the cream of
tartaruntil soft peaks form. Add the 2 tablespoons
sugar, and continue to whip until the whites are stiff
butnot dry. With the mixer running, pour the syrup
onto the whipped whites. Continue to whip onmedium
speed, about 3 minutes more. Mixture will thicken,
cool and form glossy, stiff peaks. Addthe vanilla.
Cool to room temperature, about 8 to 10 minutes, then
frost cake right away. Assembling the dessert: Cut
cake into three layers. Spread the lemon filling
equally between the two layers; top with remaining
layer. Frost top and sides of cake with Italian
Meringue Frosting.

Recipe By : BAKERS' DOZEN (FLO BRAKER) SHOW #BD1A15
Cake:

From: Jackie Bordelon <jbord@premier.Ne



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