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Zesty Lemon Curd Angel Food Slice Cake | DonalSkehan.com
  • desserts-baking

Zesty Lemon Curd Angel Food Slice Cake

April 18

If you haven’t made an angel food cake before, it’s a light and airy pale cake batter primarily made with egg whites and sugar that leaves you with a wonderfully different cake for any celebration. 

  • serves Serves 8
  • time 90mins

Method

  1. 1. Preheat the oven to 160°C/140°C fan/320°F/Gas Mark 3. Grease and line the base of two 20cm sandwich cake tins with a disc of parchment.
  2. 2. Whisk 6 egg whites with the cream of tartar in a freestanding mixer until soft peaks form. Gradually add the icing sugar while the mixer is still on.
  3. 3. Very gently fold the lemon zest, flour and caster sugar through the egg white mixture using a whisk. Divide the mixture between the tins, smoothing out the surface using a spatula. Bake in the oven for 20-25 minutes until risen and golden.
  4. 4. To make the curd whisk the lemon juice, 3 egg yolks and the caster sugar together in a medium bowl set over a saucepan of gently simmering water. Whisk occasionally for 5-6 minutes until the mixture has thickened. You may need to pass it through a sieve to remove any lumps. Stir through the butter until melted. Set aside the mix to cool completely.
  5. 5. Make the buttercream by beating together the butter and cream cheese until smooth and aerated. Add the lemon zest and icing sugar, beating briefly until combined.
  6. 6. To make the meringue, put the egg whites and icing sugar in a bowl and place over a pan of simmering water and whisk with an electric hand whisk until it is glossy and thick and holding its shape. Take off the heat and continue to beat for 3-4 minutes more until the bowl feels cool to the touch.
  7. TOP TIP

    The meringue can be made in advance. If you want to keep it overnight, cover with a layer of cling film and keep in the fridge. It might go a bit lumpy but you can whisk it again to smoothen it - it will be a little less voluminous but still good!
  8. 8. When ready to serve, transfer one of the cakes to a serving platter. Pile on the lemon cream cheese frosting then spoon over the curd and top with the second cake. Spread and swirl the meringue all over the cake. Use a chef's blowtorch to caramelise the meringue. Cut with a hot knife and serve.

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Ingredients

3/4 stick softened butter

1.4oz cream cheese

6 egg whites

½ tsp cream of tartar 

1.7oz icing sugar 

Zest of 1 large lemon 

3.5oz plain flour, sifted 

5oz golden caster sugar

 

For the lemon curd:

Juice of 2 lemons 

3 egg yolks

1.5oz golden caster sugar 

1/4 stick unsalted butter

 

For the buttercream:

1 lemon, zested 

3.5oz icing sugar, sifted

 

For the meringue:

3 egg whites

5oz icing sugar , sifted

¼ tsp crème of tartare 

75g softened butter

40g cream cheese

6 egg whites

½ tsp cream of tartar 

50g icing sugar 

Zest of 1 large lemon 

100g plain flour, sifted 

140g golden caster sugar

 

For the lemon curd:

Juice of 2 lemons 

3 egg yolks

50g golden caster sugar 

25g unsalted butter

 

For the buttercream:

1 lemon, zested 

100g icing sugar, sifted

 

For the meringue:

3 egg whites

150g icing sugar , sifted

¼ tsp crème of tartare