April 23, 2015

Angel Food Cake and Lemon Curd

I had to post both of these recipes together because it just makes sense to make them at the same time. Egg whites for one recipe, egg yolks for the other.

Angel Food Cake
1 3/4 cup sugar blended in the blender until really fine.
1/4 teaspoon salt
1 cup cake flour (Cake flour is easy to make, measure out one cup of flour, then remove 2 Tablespoons and replace with 2 Tablespoons of corn starch or arrow root powder.)
12 egg whites room temperature
1/3 cup warm water
1 teaspoon vanilla
1 1/2 teaspoons cream of tarter

Start by sifting the first three ingredients together, 1/2 the sugar, salt and cake flour. Set aside.

Then combine the eggs, water, the other half of the sugar, vanilla and cream of tarter. Whisk by hand for two minutes and then with a hand mixer until you get medium peaks

Now gently fold the dry mixture into the eggs mixture.

 Pour batter into an un greased tube pan and bake at 350 for 30 to 40 minutes.

 Remove from the oven when golden brown. Let cool in  pan for 5 minutes, then turn over on a cooling rack. It will slowly fall off the ring. Let cool completely.

I love lemon curd. But what's not to love? Eggs, sugar, lemon juice, butter!

Lemon Curd
12 egg yolks
2 cups sugar
2/3 cup fresh lemon juice, about 2 large lemons
4 Tablespoons grated lemon zest , about 3 large lemons
1 cup cold butter (2 cubes)  cut into 1/4 inch slices

 First whisk in a metal bowl the egg yolks and the sugar for about 2 minutes. Then whisk in the lemon juice and zest.

 Now place bowl over a double boiler. All you really need for this is a pot your metal bowl can sit on top of. Make sure your pot has a little over an inch of water in it, but don't let the bowl touch the water. Turn the heat up to high, let the water boil and this will cook the mixture. You must stir consistently until it starts to thicken. When thickened remove from the heat and start adding the butter, 1/4 inch pieces at a time. Add the next when the previous one has melted. Pour into containers and refrigerate until cool. I like to do individual containers, but one large would work too. Cover with plastic wrap to prevent a skin from forming on the top.

Nothing fancy here, but quite the treat. At least at our house.


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