Lemon Meringue Angel Food Cake
By: Anonymous
Published: Thursday, April 22, 2010 - 9:05am

Ingredients




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
2 lrg 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
1/4 cup Water
2/3 cup Sugar
 cup Large egg whites, (about 3)
1/8 teaspoon Cream of tartar
2 tablespoons Sugar
1 teaspoon Vanilla

Preparation

1 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 fo 2 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. 3 Yield: one 10inchround 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. 4 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). 5 For the frosting: In a 3cup saucepan, combine the water and 2/3 cup sugar. 6 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. 7 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. 8 NOTES : TOM ROACHS ANGEL FOOD CAKE