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Lemon Curd-Filled Angel Food Cake

For a sunny angel food cake, we make a filling of mascarpone, cream cheese and lemon curd, and then drizzle the cake with a lemony sweet glaze. —Leah Rekau, Milwaukee, Wisconsin
  • Total Time
    Prep: 55 min. + chilling Bake: 45 min. + cooling
  • Makes
    16 servings

Ingredients

  • 12 large egg whites (about 1-2/3 cups)
  • 1 cup cake flour
  • 1-1/2 cups sugar, divided
  • 1 vanilla bean or 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • FILLING:
  • 1/2 cup heavy whipping cream
  • 1/2 cup mascarpone cheese
  • 2 tablespoons confectioners' sugar
  • 1 jar (10 ounces) lemon curd, divided
  • 1 cup sliced fresh strawberries, patted dry
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1 teaspoon grated lemon zest
  • 3 to 4 tablespoons lemon juice

Directions

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes.
  • Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended.
  • Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
  • Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours.
  • Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use).
  • For filling, in a small bowl, beat cream until it begins to thicken. Add mascarpone cheese and confectioners' sugar; beat until soft peaks form. Fold in 1/4 cup of the lemon curd.
  • Line bottom of tunnel with strawberries. Spoon mascarpone mixture over berries; top with remaining lemon curd. Replace cake top; refrigerate, covered, at least 4 hours or overnight.
  • For glaze, in a small bowl, mix confectioners' sugar, lemon zest and enough juice to reach desired consistency. Unwrap cake; spread glaze over top, allowing some to drip down sides. Refrigerate until serving.
Editor's Note
To remove the seeds from a vanilla bean, cut bean lengthwise in half with a sharp knife; scrape out the dark, pulpy seeds.
Nutrition Facts
1 slice: 315 calories, 10g fat (6g saturated fat), 41mg cholesterol, 91mg sodium, 52g carbohydrate (44g sugars, 0 fiber), 4g protein.

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