*  Exported from  MasterCook  *
        Lemon Meringue Angel Food Cake (Tom Roach’s Angel Food Cake
 Recipe By     : Flo Braker
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Bakers' Dozen                    Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cup           large egg whites -- (11 to 12)
    1      tablespoon    cold water
    1      cup           sifted cake flour
      1/2  cup           granulated sugar
      1/2  teaspoon      salt
    1 1/2  teaspoon      cream of tartar
    1      cup           granulated sugar
    1      teaspoon      vanilla
    2      teaspoons     finely grated lemon zest
                         LEMON CURD FILLING
    2      large         eggs
    3                    egg yolks
      1/2  cup           sugar
    6      tablespoons   strained lemon juice
    1      tablespoon    finely grated lemon zest
    6      tablespoons   unsalted butter -- chilled and cut into
                          6 pieces
                         ITALIAN MERINGUE FROSTING
      1/4  cup           water
      2/3  cups          sugar
      1/3  cup           large egg whites -- (about 3)
      1/8  teaspoon      cream of tartar
    2      tablespoons   sugar
    1      teaspoon      vanilla
 Place fresh, cold egg whites and cold water in the bowl of a 
 heavyduty mixer. Set aside until they are 60 degrees, or slightly below room
 Pour flour, 1/2 cup granulated sugar and salt into a triple sifter or 
 sieve. Sift onto a sheet of waxed paper; set aside. Adjust rack in lower third of
oven; preheat oven to 325 degrees. Set nearby a
  dry, ungreased 10 inch tube pan. Such a pan allows the batter to 
 cling to the sides and rise to its full height. Place a longnecked bottle or
large metal funnel nearby for inverting the baked cake.
 Whip egg whites, preferably with a whisk attachment until frothy. Add 
 cream of tartar and whip on medium speed until soft peaks form. Continue whipping
and gradually add the 1 cup granulated sugar un
 til whites have thickened and form soft droopy white peaks. Add the 
 vanilla and lemon zest in the final moments of whipping.
 Sprinkle one quarter of the flour mixture over the whites, and with a 
 rubber spatula, fold into the whites. Repeat this process with the remaining
flour mixture, folding in only one quarter of the fl
 our mixture at a time. Gently pour the batter into an ungreased tube 
 pan. Bake for 45 to 50 minutes, or until the top is light golden, the cake feels
spongy and springs back when touched, and a woode
 n toothpick inserted in the middle comes out free of cake. Invert 
 cake onto the neck of a bottle or funnel. Cool completely before removing from
 To remove cake from the pan, slip just the tip of a small metal 
 spatula between the cake and pan. Slowly trace the perimeter to release any cake
sticking to the pan. Tilt the cake pan on its side, an
 d gently tap the bottom against the counter to loosen the cake. 
 Rotate the cake pan, tapping as you turn it a few more times, until it appears
free. Cover the cake with a rack or cardboard round, and
  at the same time that you invert the cake onto the work surface, tap 
 it firmly onto the surface. Lift the pan from the cake.
 In a 1 1/2 quart heavy bottomed saucepan, whisk briefly to combine 
 the eggs, egg yolks, sugar, lemon juice, and lemon zest. Add the pieces of
butter, and place the saucepan over medium heat, stirring
  constantly over the entire bottom. Cook the mixture without boiling 
 until it begins to develop body and thicken. Remove from heat and pour through a
stainless steel sieve into a bowl. Cover the surf
 ace with plastic wrap, poke a few small slits in the plastic with the 
 tip of a paring blade allowing steam to escape while cooling. Refrigerate (curd
will thicken).
 In a 3 cup saucepan, combine the water and 2/3 cup sugar. Place over 
 low heat to dissolve the sugar, then increase the heat to medium high and boil,
without stirring, until a candy thermometer reads 
 235 degrees. (Wash down any sugar crystals slinging to the sides of 
 the pan with a brush dipped in cold water.) Near the end of the boiling time,
whip the egg whites with the cream of tartar until so
 ft peaks form. Add the 2 tablespoons sugar, and continue to whip 
 until the whites are stiff but not dry. With the mixer running, pour the syrup
onto the whipped whites. Continue to whip on medium spe
 ed, about 3 minutes more. Mixture will thicken, cool and form glossy, 
 stiff peaks. Add the vanilla. Cool to room temperature, about 8 to 10 minutes,
then frost cake right away.
 Cut cake into three layers. Spread the lemon filling equally between 
 the two layers; top with remaining layer. Frost top and sides of cake with
Italian Meringue Frosting.
 From Baker’s Dozen Show # 1A15
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