Lemon Angel Food Cake
Delight in the light and airy beauty of this Lemon Angel Food Cake. Fluffy and fragrant with citrus notes, this cake is topped with a luscious lemon curd and sour cream frosting, adding a zesty finish to each bite. Adorn with delicate crystallized rose petals for a stunning presentation, making it as lovely to look at as it is to eat. Perfect for any special occasion or as a sweet treat to wow your loved ones.
— Constant Cookbook
Ingredients
- 1/2 cup all-purpose flour
- Finely grated zest of 1/2 lemon
- 6 egg whites
- Pinch of salt
- 3/4 tsp. cream of tartar
- 1 cup superfine sugar
- 1/2 cup lemon curd
- 1/2 cup sour cream
- Crystallized rose petals or flowers for decorating (see Note) (optional)
Instructions
- Preheat an oven to 375°F.
- Sift the flour onto a plate, then stir in the lemon zest and set aside.
- Put the egg whites, salt and cream of tartar into a large bowl and whisk until stiff but moist-looking peaks form. Gradually whisk in the superfine sugar, a tablespoon at a time, and continue whisking for 1 to 2 minutes.
- Gently fold in the flour mixture using a metal spoon and a swirling figure-of-eight motion. Pour into an 8-inch deep or 9-inch shallow nonstick angel food cake pan (there is no need to grease it first). Bake until the cake is well risen and golden and the top springs back when pressed with a fingertip, 25 to 30 minutes.
- Turn the cake, still in its pan, upside down onto a cooling rack and let cool. As it cools, it will fall out of the pan.
- To make the frosting, in a bowl, stir together the lemon curd and sour cream and spread over the top of the cooled cake. Sprinkle with crystallized rose petals or flowers. Serves 8.
- <b>Note:</b> To crystallize flowers, buy a sachet of dried egg white and mix it as instructed. Let it cool, then brush the mixture over rose petals or viola, pansy or herb flowers. Dust lightly with a little superfine sugar, let dry for 30 minutes, then use to decorate the cake just before serving.
- Adapted from <i>Easter: Food and Entertaining</i> (Hamlyn, 2003).
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