LEMON MERINGUE LAYERED ANGEL FOOD CAKE

This light, bright and delicious cake is a slice of lemony heaven. Using a boxed angel food cake mix, a jar of lemon curd, a bit of whipped cream and meringue, it is a quick and easy dessert and is sure to impress your family or guests. 

If you have a bakers blow torch, I recommend making the Italian Meringue which is sturdier and holds up better for slicing and storing.  The egg whites are cooked by drizzling in a hot simple syrup while the eggs whites are whipping and then you just toast it off with a bakers torch. 

If you prefer a simpler meringue, you will need to bake the cake after covering it with meringue to ensure the whites are thoroughly cooked. This meringue is so good as well but very fragile and has a tendency to shrink.

Try using my Freeze Dried Lemon Slices for a beautiful garnish

INGREDIENTS 

• 1 jar (10 ounces) lemon curd 

• 1 cup whipped cream 

• 2 tbsp icing sugar

• 1/2 tsp vanilla

• One box of angel food cake baked as per package directions

• 2 tbsp freshly squeezed lemon juice

• Freeze dried lemon slices for garnish (optional)

DIRECTIONS

1. Bake the angel food cake according to package instructions and cool completely. 

2. Whip the 1 cup heavy whipping cream with icing sugar and vanilla until stiff peaks form.  Gently fold in the lemon curd and lemon juice.

3. Cut the cooled cake in half. Spread the bottom layer with the lemon curd cream; replace cake top.

4. Follow the directions for the meringue of your choice below:

SIMPLE MERINGUE TOPPING:

INGREDIENTS:

• 4 large egg whites, room temperature

• 3/4 teaspoon cream of tartar

• 1/2 cup sugar

• 1/2 tsp vanilla

DIRECTIONS:

1. In a metal or glass bowl, beat the egg whites and cream of tartar and vanilla on medium speed until soft peaks form. Slowly beat in the sugar on high until stiff glossy peaks form and sugar is dissolved. 

2. Spread over the top and sides of cake.

3. Bake in preheated 350° Fahrenheit oven until golden brown, 12-15 minutes. Transfer to a serving plate and allow to cool thoroughly before serving.

4. Garnish with Freeze Dried Lemon Slices for an extra special touch.

OR 

ITALIAN MERINGUE TOPPING:

• 3 egg whites; room temperature

• 1 cup granular sugar

• 1/2 cup water

• 1/2 teaspoon cream of tartar

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

DIRECTIONS:

1. Add the sugar and water into a saucepan over medium heat and allow to simmer for 5 minutes. Do not stir it during this time.

2. After the 5 minutes, gently stir the syrup for 1 minute.

3. Once the mixture begins to bubble, about 3 to 5 minutes, increase the heat to medium-high and allow to come to a boil. Do not stir it at all after this step.

4. Continue to boil until the syrup reaches 230 °F checking the temperature with a candy thermometer.  While the syrup is cooking, beat the egg whites in a stand mixer or use a hand mixer on the highest speed to whip the egg whites to soft peaks.

5. Once the sugar syrup reaches 240 °F, remove it from the heat immediately.

6. Slowly pour the hot simple sugar syrup in a steady stream into the egg whites while continuing to beat them.

7. Add the cream of tartar, lemon juice, and vanilla extract and continue to beat for another 3-5 minutes.

8. Spread over the top and sides of cake.  Using a bakers blow torch, toast the meringue to desired colour.  Allow to cool completely before serving. 

9. Garnish with Freeze Dried Lemon Slices for an extra special touch.