Lemon Angel Food Cake With Preserved Lemon Curd *

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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
  • Nutritional Information
    • Nutritional analysis per serving (12 servings)
      381 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 57 grams carbohydrates; 0 grams dietary fiber; 49 grams sugars; 8 grams protein; 126 milligrams cholesterol; 266 milligrams sodium
    • Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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

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