Lemon Curd-Filled Angel Food Cake
Ingredients
12 large egg whites about 123 cups
1 cup cake flour
112 cups sugar divided
1 vanilla bean or 1 teaspoon vanilla extract
12 teaspoon cream of tartar
14 teaspoon salt
filling
12 cup heavy whipping cream
12 cup mascarpone cheese
2 tablespoons confectioners sugar
1 jar 10 ounces lemon curd divided
1 cup sliced fresh strawberries patted dry
glaze
2 cups confectioners sugar
1 teaspoon grated lemon zest
3 to 4 tablespoons lemon juice
Directions
Place egg whites in a large bowl let stand at room temperature 30 minutes.
Add seeds from vanilla bean or extract if using cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 34 cup sugar 1 tablespoon at a time beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture about 12 cup at a time.
Gently transfer batter to an ungreased 10in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 4555 minutes or until top springs back when lightly touched. Immediately invert pan cool completely in pan about 112 hours.
For filling in a small bowl beat cream until it begins to thicken. Add mascarpone cheese and confectioners sugar beat until soft peaks form. Fold in 14 cup of the lemon curd.
Line bottom of tunnel with strawberries. Spoon mascarpone mixture over berries top with remaining lemon curd. Replace cake top refrigerate covered at least 4 hours or overnight.
sugar lemon zest and enough juice to reach desired consistency. Unwrap cake spread glaze over top allowing some to drip down sides. Refrigerate until serving.
Nutrition Facts
1 slice 315 calories 10g fat 6g saturated fat 41mg cholesterol 91mg sodium 52g carbohydrate 44g sugars 0 fiber 4g protein..
