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Yellow Angel Food Cake with Lemon Curd Filling and Topping
Serves 12
Yellow Angel Food Cake with Lemon Curd Filling and Topping is a delightfully tangy dessert - perfect for when you want a touch of lemon to go with your sweet treat!
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  1. 1 cup cake flour
  2. ¼ teaspoon salt
  3. 1-¼ cups confectioners' sugar
  4. 12 large egg whites
  5. 1 tablespoon cream of tartar
  6. 1 teaspoon lemon extract
  7. 1 teaspoon orange liqueur
  8. 1 teaspoon vanilla extract
  9. 6 large egg yolks, beaten until frothy
Lemon Curd Filling and Topping
  1. ¾ cup unsalted butter, diced
  2. 1 cup granulated sugar
  3. ¾ cup fresh lemon juice
  4. 1 teaspoon lemon extract
  5. 1 teaspoon orange liqueur
  6. ¼ cup lemon zest, finely grated and tightly packed
  7. ¼ teaspoon salt
  8. 8 large egg yolks
  1. Preheat oven to 275°F.
  1. Sift together cake flour and salt three times. Set aside.
  2. Sift confectioners’ sugar three times. Set aside.
  3. Beat egg whites until frothy and light. Add cream of tartar and beat until stiff but not dry. Adjust speed to low and gradually beat in confectioners’ sugar, about ¼ cup at a time. Beat orange liqueur, lemon extract, and vanilla extract into egg whites together with the last portion of the sugar.
  4. Remove bowl from mixer and gradually fold in sifted flour mixture, about ¼ at a time until just incorporated. Fold in beaten egg yolks a little at a time.
  5. Spoon batter into a clean, ungreased 10-inch tube pan. Run a knife through batter to remove air pockets and smoothen top. Bake for 35 to 45 minutes or until top of cake springs back when lightly touched and tester inserted comes out clean. Invert pan over a bottle and allow to cool completely, about 1 hour to 1 hour and 30 minutes.
  6. Once cake has completely cooled, run a thin knife around the edges of pan and loosen cake. Transfer onto a large plate and remove pan bottom. Set aside, or chill cake.
Lemon Curd Filling and Topping
  1. Place butter in a pan over medium heat until completely melted. Remove pan from heat. Beat in sugar, lemon juice, lemon extract, orange liqueur, lemon zest and salt. Whisk egg yolks into butter mixture until smooth.
  2. Adjust heat to medium-low and cook curd with constant stirring, until thickened, about 5 to 7 minutes or until it coats the back of a spoon. Do not boil curd.
  3. Pass curd through a fine wire sieve and into a medium-sized heat-proof bowl. Allow curd to cool to room temperature, stirring occasionally. Cover bowl and chill until needed.
  1. Cut cake with a serrated knife, about an inch or so from the top, slicing all the way through. Hollow out cake, leaving about an inch along the inner and outer edges and bottom of cake. Finely tear up some 1/3 of the cake pieces removed from the “trench” and mix with half the cooled lemon curd. Spoon this mixture into the hollow, spreading some over the sliced off portion and cover with the removed “lid” portion, pressing a little to make it stick onto the curd.
  2. Stir a little milk or cream into the remaining curd to thin it down slightly if mixture is very thick. Spoon over the top of cake, allowing curd to run down the sides of cake. Chill cake until lemon curd is completely set. Slice before serving.
  1. You may also choose not to fill cake. Instead, slice cake into wedges and pour lemon curd over slices in individual plates. Serve with whipped cream and fresh fruit slices or berries.
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