Angel Food Cake with Lemon-Lime Curd

Adapted via Alton Brown and FineCooking
Serves: 14 to 18

For cake:
♦ 1 3/4 cups sugar
♦ 1/4 tsp salt
♦ 1 cup cake flour, sifted
♦ 12 egg whites (the closer to room temperature the better)
♦ 1/3 cup warm water
♦ 1 tsp vanilla extract (or extract of your choice)
♦ 1 1/2 tsp cream of tartar

For lemon-lime curd:
♦ 8 oz. (1 cup) unsalted butter, at room temperature
♦ 1 1/2 cups granulated sugar
♦ 1/2 cup fresh lemon juice
♦ 1/2 cup fresh lime juice
♦ 3 tbsp lightly packed finely grated lemon zest
♦ 3 tbsp lightly packed finely grated lime zest
♦ Pinch salt
♦ 12 large egg yolks

♦ Variety of fruits and berries (strawberries, blueberries, kiwis, mangoes, and pineapple pictured above)

For angel food cake: Preheat oven to 350 degrees F. In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use a whisk to thoroughly combine egg whites, water, extract, and cream of tartar (strength training for the day!) After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer (will come out dry when inserted halfway between the wall and the inner tube). Cool upside down on cooling rack for at least an hour before removing from pan (I set mine over the neck of a wine bottle – works really well!)

For lemon-lime curd: In a large bowl, beat the butter and sugar with an electric mixer for about 2 minutes. Slowly add the yolks, scraping down the sides as needed. Add the lemon and lime juice; the mixture will look curdled, but don’t panic – this will cook out.

Add the mixture to a medium, heavy-bottomed saucepan; cook, stirring constantly, until it appears smooth. Increase the heat slightly and continue to cook, stirring constantly, until the mixture thickens – anywhere from 10 to 15 minutes. A thermometer should read 170°F; do NOT allow the mixture to come to a boil.

Remove from the heat, and stir in the zest. Pour into a glass bowl, and press a sheet of plastic wrap onto the surface of the curd (this will prevent a skin from forming on the surface), and chill in the refrigerator. The curd will thicken more as it cools, and can keep in the refrigerator for up to a week.

Read more about this cake and my musical pairing by clicking HERE

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