Lemon Angel Food Cake Filled With Lemon Curd and Fresh Raspberry

Recipe by Rita1652
READY IN: 1hr 5mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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