Lemon Angel Food Cake With Preserved Lemon Curd

• Produce

  • 1 tbsp Lemon, zest
  • 2 Lemons, zest of

• Refrigerated

  • 12 Egg whites, large
  • 6 Eggs, large

• Condiments

  • 1/2 cup Lemon juice
  • 1/4 cup Preserved lemon juice

• Baking & Spices

  • 1 cup Cake flour
  • 1/2 cup Confectioners' sugar
  • 1 1/2 tsp Cream of tartar
  • 2 1/2 cups Granulated sugar
  • 1 Pinch Kosher salt
  • 3/4 tsp Kosher salt
  • 1/2 tsp Lemon extract
  • 1 tsp Vanilla extract

• Dairy

  • 1 2 cup/113 grams unsalted butter (1 stick, unsalted
  • 1 cup Heavy cream

• Desserts

  • 1 1/2 tsp Gelatin, powdered

Found on cooking.nytimes.com

Description

Directions

• Make the cake: Heat the oven to 350 degrees and place a rack in the center. Sift flour and 1/3 cup/65 grams granulated sugar into a large bowl. 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. 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. 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. 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. 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. 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. 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. Whip the cream until soft peaks form. Fold into the lemon curd and chill for another hour, until cold. 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 cream will last up to a week in the refrigerator.)

Nutrition