Total Time
1hr 15mins
Prep 40 mins
Cook 35 mins

From Taste Of Home Light & Tasty.

Ingredients Nutrition

Directions

  1. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
  2. Sift 1/2 cup sugar and flour together twice; set aside.
  3. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
  4. Gradually fold in flour mixture, about 1/2 cup at a time.
  5. Gently spoon batter into an ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets.
  6. Bake on lowest oven rack at 350* for 35-40 minutes or until golden brown and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
  7. Run a knife around side and center tube of pan. Remove cake; split into two horizontal layers. Place cake bottom on an ovenproof plate. Spread with lemon curd; replace cake top.
  8. For merangue, in a small mixing 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.
  9. Bake at 350* for 15-18 minutes or until golden brown. Refrigerate leftovers.

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