Recipe by Rita~
CREAMY, LIGHT, FRESH & TART
Top Review by HeatherFeather
OUTSTANDING!! This will go straight into my permanent recipe box. The cake itself is worthy of 5 stars on its own, but the dessert this divine tasting cake turns into once the lemon curd, raspberries, and thick gooey icing are added is spectacular. The flavor is excellent and the instructions clear & accurate (although I added more lemon juice to my glaze as I prefer it thinner). Note: I was unable to use an angel food cake pan this time, so after some research I found out that I could use two 9x5" loaf pans (ungreased) instead and lowered the temp to 350F, placing them in the center of the oven - these changes were to accomodate the different size pans. I had just a small amount of batter left over as a result. This worked out just fine. Thanks for this 10 star recipe.
- 1 cup cake flour, sifted
- 3⁄4 cup confectioners' sugar
- 14 egg whites, at room temperature
- 1 1⁄2 teaspoons cream of tartar
- 1⁄4 teaspoon salt
- 3⁄4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon extract
- 1 1⁄2 cups lemon curd (Lemon Curd (Stove Top or Microwave Method) Lime or Orange Curd)
- 1 pint fresh raspberry
- 1 cup confectioners' sugar
- 2 tablespoons fresh lemon juice
- 1 1⁄2 teaspoons finely grated lemon zest
- 1 pinch salt
Directions See How It's Made
- Preheat the oven to 375 degrees.
- Place an oven rack in the center of the oven.
- Have ready an ungreased 10- inch tube pan.
- Sift the flour and the confectioners' sugar together into a medium bowl.
- Beat the egg whites with an electric mixer on medium speed in a large bowl until foamy.
- Increase the speed to medium-high, add the cream of tartar and salt, and beat just until the egg whites form soft peaks.
- Add the granulated sugar, about 1 tablespoon at a time, beating well after each addition, and beat just until the whites form stiff, glossy peaks.
- Add the vanilla and lemon oil and beat until well combined Sift one-fourth of the flour mixture over the egg whites and fold in with a whisk or a rubber spatula.
- Continue gently folding, one quarter at a time, until all the flour mixture has been added, being careful not to over mix.
- Transfer the batter to the pan.
- Run a table knife through the batter to remove any large air pockets, and smooth the top.
- Bake for 35 to 40 minutes, until the top is golden brown and the cake pulls away from the side of the pan.
- Turn the pan upside down, and balance it on its elongated neck or pan legs (if it if has them), or hang the tube upside down from the neck of a tall wine bottle.
- Let cool to room temperature.
- Turn the pan right side up.
- Run a knife around the edge of the cake and between the cake and the tube.
- Top the cake with a flat plate, invert it, give a sharp downward rap to the pan to dislodge the cake and lift off the pan.
- If the pan bottom is removable, slide a knife between the pan bottom and the cake to release it.
- Stir the lemon glaze ingredients together in a small bowl.
- Let stand for 10 minutes before using.
- Cut cake in half.
- Once completely cooled fill with lemon curd (SEE my recipe posted).
- Top Curd with Raspberries.
- Put top half of cake on raspberries then top with Glaze.
- Pouring over the cake and let stand for at least 10 outside minutes, or until the glaze is set.
- Use a sharp serrated knife to cut the cake.