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Lemon Meringue Angel Food Cake ( Angel Food Cake

Lemon Meringue Angel Food Cake (Tom Roach's Angel Food Cake comes together with Large Egg Whites, Cold Water, Sifted Cake Flour, Granulated Sugar, and Salt. Serves 12. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 1/2 cup
• 1 tbsp
• 1 cup
• 1/2 cup
• 1/2 tsp
• 1 1/2 tsp
• 1 cup
• 1 tsp
• 2 tsp
• 2
• 3
• 1/2 cup
• 6 tbsp
• 1 tbsp
• 6 tbsp

Method (preview)

1. 1

   Place fresh, cold egg whites and cold water in the bowl of a heavyduty mixer.

2. 2

   Set aside until they are 60 degrees, or slightly below room temperature.

3. 3

   Pour flour, 1/2 cup granulated sugar and salt into a triple sifter or sieve.

4. 4

   Sift onto a sheet of waxed paper; set aside.

5. 5

   Adjust rack in lower third of oven; preheat oven to 325 degrees.

6. 6

   Set nearby a dry, ungreased 10 inch tube pan.

7. 7

   Place a longnecked bottle or large metal funnel nearby for inverting the baked cake.

8. 8

   Whip egg whites, preferably with a whisk attachment until frothy.

9. 9

   Add cream of tartar and whip on medium speed until soft peaks form.

10. 10

    Continue whipping and gradually add the 1 cup granulated sugar un til whites have thickened and form soft droopy white peaks.

11. 11

    Add the vanilla and lemon zest in the final moments of whipping.

12. 12

    Sprinkle one quarter of the flour mixture over the whites, and with a rubber spatula, fold into the whites.

13. 13

    Repeat this process with the remaining flour mixture, folding in only one quarter of the fl our mixture at a time.

14. 14

    Gently pour the batter into an ungreased tube pan.

15. 15

    Bake for 45 to 50 minutes, or until the top is light golden, the cake feels spongy and springs back when touched, and a woode n toothpick inserted in the middle comes out free of cake.

16. 16

    Invert cake onto the neck of a bottle or funnel.

17. 17

    Cool completely before removing from pan.

18. 18

    To remove cake from the pan, slip just the tip of a small metal spatula between the cake and pan.

19. 19

    Cover the cake with a rack or cardboard round, and at the same time that you invert the cake onto the work surface, tap it firmly onto the surface.

20. 20

    Lift the pan from the cake.

21. 21

    In a 1 1/2 quart heavy bottomed saucepan, whisk briefly to combine the eggs, egg yolks, sugar, lemon juice, and lemon zest.

22. 22

    Add the pieces of butter, and place the saucepan over medium heat, stirring constantly over the entire bottom.

23. 23

    Cook the mixture without boiling until it begins to develop body and thicken.

24. 24

    Remove from heat and pour through a stainless steel sieve into a bowl.

25. 25

    Cover the surf ace with plastic wrap, poke a few small slits in the plastic with the tip of a paring blade allowing steam to escape while cooling.

26. 26

    Refrigerate (curd will thicken).

27. 27

    Cut cake into three layers.

28. 28

    Spread the lemon filling equally between the two layers; top with remaining layer.

29. 29

    Frost top and sides of cake with Italian Meringue Frosting.

30. 30

    From Baker's Dozen Show # 1A15