Lemon Meringue Angel Food Cake

* Exported from MasterCook *

LEMON MERINGUE ANGEL FOOD CAKE

Recipe By : BAKERS' DOZEN (FLO BRAKER) SHOW #BD1A15
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Cake:
1 1/2 cups 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 teaspoons cream of tartar
1 cup granulated sugar
1 teaspoon vanilla
2 teaspoons finely grated lemon zest
filling:
2 large eggs
3 egg yolks
1/2 cup sugar
6 tablespoons strained lemon juice -- (2 lemons)
1 tablespoon finely grated lemon zest
3 ounces unsalted butter -- (6 tablespoons)
chilled and cut into 6 pieces
Meringue Frosting:
1/4 cup water
2/3 cup 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 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.

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NOTES : TOM ROACHS ANGEL FOOD CAKE