Lemon Meringue Angel Cake

Ingredients
12 large egg whites room temperature
112 cups sugar divided
1 cup cake flour
2 teaspoons cream of tartar
112 teaspoons vanilla extract
14 teaspoon salt
1 jar 10 ounces lemon curd
meringue topping
4 large egg whites room temperature
34 teaspoon cream of tartar
12 cup sugar
Directions
Place 12 egg whites in a large bowl. Sift 12 cup sugar and flour together twice set aside.
Add cream of tartar vanilla and salt to egg whites beat on medium speed until foamy. Gradually beat in remaining sugar 2 tablespoons at a time on high until stiff glossy peaks form and sugar is dissolved.

 Gradually fold in flour mixture about 12 cup at a time.
Gently spoon batter into an ungreased 10in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 350 until golden brown and entire top appears dry 3540 minutes. Immediately invert pan cool completely about 1 hour.
Run a knife around side and center tube of pan. Remove cake split into 2 horizontal layers. Place cake bottom on a parchmentlined baking sheet. Spread with lemon curd replace cake top.

For meringue in a small bowl beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar 1 tablespoon at a time on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake.
Bake at 350 until golden brown 1518 minutes. Transfer to a serving plate. Refrigerate leftovers.
Nutrition Facts
1 piece 238 calories 1g fat 1g saturated fat 15mg cholesterol 121mg sodium 51g carbohydrate 41g sugars 0 fiber 5g protein