Lemon Angel Food Cake With Preserved Lemon Curd

Lemon Angel Food Cake With Preserved Lemon Curd

Melissa ClarkYield 12 servings

Ingredients

For the cake:

• 1 cup/110 grams cake flour
• 1 ⅓ cups/265 grams granulated sugar
• 12 large egg whites
• Pinch kosher salt
• 1 ½ teaspoons cream of tartar
• ½ cup/62 grams confectioners’ sugar
• 1 tablespoon finely grated lemon zest
• 1 teaspoon vanilla extract
• ½ teaspoon lemon extract

For the preserved lemon curd:

• ½ cup/118 milliliters lemon juice
• 1 ½ teaspoons powdered gelatin
• 6 large eggs
• 1 ¼ cups/250 grams granulated sugar
• ½ cup/113 grams unsalted butter (1 stick), melted
• ¼ cup/60 milliliters preserved lemon juice (strained off from a batch of salt preserved lemons, either store-bought or homemade)
• Finely grated zest of two lemons
• ¾ teaspoon kosher salt
• 1 cup/236 milliliters heavy cream

Preparation

• Step 1

  Make the cake: Heat the oven to 350 degrees and place a rack in the center.
• Step 2

  Sift flour and 1/3 cup/65 grams granulated sugar into a large bowl.
• Step 3

  In the bowl of an electric mixer, combine egg whites, salt and cream of tartar and beat with the whisk attachment on medium-high speed until medium peaks form, about 3 minutes.
• Step 4

  Gradually add in remaining 1 cup/200 grams granulated sugar, 1 tablespoon at a time, and beat until firm, glossy peaks form. Beat in confectioners’ sugar, lemon zest, vanilla and lemon extract.
• Step 5

  Sift a quarter of the flour mixture over egg whites and use a rubber spatula to fold until barely combined. Repeat with remaining flour in 3 more additions.
• Step 6

  Scrape into an ungreased 10-inch tube pan, smooth top, and bake until cake is springy and pulls away from the pan, 35 to 40 minutes. Transfer to a wire rack to cool.
• Step 7

  Make the curd: In a small bowl, combine 1/4 cup/59 milliliters lemon juice and gelatin; set aside to bloom. In a large bowl, lightly beat eggs.
• Step 8

  In a medium bowl, combine granulated sugar, butter, remaining 1/4 cup/59 milliliters fresh lemon juice, the preserved lemon juice, the zest and the salt. Place bowl over a pot of simmering water until warm. Remove from the heat, then pour over the eggs in a thin stream, constantly whisking. Place bowl with the egg and lemon mixture over the simmering water pot and cook, stirring constantly, to 175 degrees, about 5 minutes.
• Step 9

  Remove from heat, stir in gelatin mixture and immediately pour through a fine strainer into a wide bowl set over ice bath, stirring until mixture is cool. Chill for 1 hour.
• Step 10

  Whip the cream until soft peaks form. Fold into the lemon curd and chill for another hour, until cold.
• Step 11

  To serve, unmold the cake. Using a serrated knife, halve the cake crosswise to create 2 layers. Dollop on some of the lemon cream to cover. Top with the cake and dollop on more lemon cream. (Remaining lemon curd will last up to a week in the refrigerator.)