Lemon Meringue Angel Food Cake(Tom Roach's Angel Food Cake

* Exported from MasterCook *

Lemon Meringue Angel Food Cake (Tom Roach's Angel Food Cake

Recipe By : Flo Braker
Serving Size : 12 Preparation Time :0:00
Categories : Bakers' Dozen Cakes
Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cup large egg whites -- (11 to 12)
1 tablespoon cold water
1 cup sifted cake flour
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 teaspoon cream of tartar
1 cup granulated sugar
1 teaspoon vanilla
2 teaspoons finely grated lemon zest
LEMON CURD FILLING
2 large eggs
3 egg yolks
1/2 cup sugar
6 tablespoons strained lemon juice
1 tablespoon finely grated lemon zest
6 tablespoons unsalted butter -- chilled and cut into
6 pieces
ITALIAN MERINGUE FROSTING
1/4 cup water
2/3 cups sugar
1/3 cup large egg whites -- (about 3)
1/8 teaspoon cream of tartar
2 tablespoons sugar
1 teaspoon 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 10 inch 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 un
til whites have thickened and form soft droopy white peaks. Add the
vanilla and lemon zest in the final moments of whipping.

Sprinkle one quarter 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 one quarter of the fl
our 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 woode
n 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, an
d 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
at the same time that you invert the cake onto the work surface, tap
it firmly onto the surface. Lift the pan from the cake.

LEMON CURD FILLING
In a 1 1/2 quart heavy bottomed 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 develop body and thicken. Remove from heat and pour through
a stainless steel sieve into a bowl. Cover the surf
ace 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).

ITALIAN MERINGUE FROSTING
In a 3 cup 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 tartar until so
ft peaks form. Add the 2 tablespoons sugar, and continue to whip
until the whites are stiff but not dry. With the mixer running, pour the syrup
onto the whipped whites. Continue to whip on medium spe
ed, about 3 minutes more. Mixture will thicken, cool and form glossy,
stiff peaks. Add the 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.

From Baker's Dozen Show # 1A15



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