Lemon Curd Filled Angel Food Cake with Lemon Marshmallow Frosting

MMMMM Spring time Lemony cake!!! My favorite! No process pictures because I was doing 10
things at once but it turned out too good not to share!









Angel Food Cake:

15 large egg whites, jumbo use 12(reserve 5 yolks for the Lemon Curd)
1 1/2 t cream of tartar
1 1/2 c sugar divided
2 t vanilla
1 c sifted flour
1/4 t salt

Separate your eggs while they are cold but allow them to come to room temp before whipping.

Beat egg whites with cream of tartar at high speed until soft peaks form. Slowly add 3/4 c sugar, beating until sugar is dissolved and whites are glossy and stand in stiff peaks. Beat in flavoring


Sift flour, remaining sugar, and salt together then gently fold into egg whites 1/2 c at a time. Pour into ungreased tube pan and cut with butter knife to remove air bubbles.


Bake in preheated 350 oven for 40-45 minutes, until it springs back when lightly touched. Invert entire pan(I put a bottle in the hole of the center tube and stand it on that) and cool completely.

Lemon Curd:

5 egg yolks

1/2 cup sugar

2/3 cup fresh squeezed lemon juice

1 TB lemon zest

5 TB butter, cut into cubes

In a sauce pan whisk the sugar and egg yolks until smooth. Place over Medium-Low heat and add the juice, zest and butter.

Stir constantly while cooking until it is very thick and glossy. Do not heat too fast or your eggs will scramble!

It will thicken further as it cools.

When the cake is cool, slice in half diagonally and spread the cooled Lemon Curd over the cake. Replace the top of the cake.

Lemon Marshmallow Frosting:

2 egg whites

1 cup sugar

2 TB fresh lemon juice

1/4 tsp cream of tartar

1 tsp lemon zest

pinch of salt

1 cup mini marshmallows

Bring small pot of water to a slow boil. In a double boiler whisk the egg whites and sugar together, place over the boiling water and add juice, zest, cream of tartar and salt.  With handheld beaters, beat on high speed while it is cooking over the boiling water, when it comes into stiff peaks remove from heat and fold in the marshmallows. 

Immediately top the cake with the marshmallow mixture.

Top with raspberries and a sprinkling of coarse lemon zest.

Allow the topping to cool before slicing, it will thicken up a bit and be easier to work with.