Sunday, April 25, 2010

Zesty Lemon Curd with Ginger Angel Food Cake

Lemon curd is one of my favorite spring flavors, and I had not made it since I left the bakery.  I needed to make some this spring for a school project and found a recipe that was fool-proof and delicious, so I had to share this recipe and hope that you all try making it soon.  It will keep well in the refrigerator for about 2 weeks.

To serve, I suggest folding it into whipped cream and spooning it onto angel food cake with fresh berries.  Below, I'm also sharing a great recipe for angel food from Cooking Light Magazine, April 08.  You can also serve it with scones or swirl it into cheesecake batter before you bake. 




Lemon Curd Recipe
from On Cooking 3rd ed.


6 ( 1 cup)  Eggs          
2  Egg yolks  
1 lb  Granulated sugar
1 cup Unsalted butter, cubed
Lemon zest from 4 lemons
6 fl oz   Fresh lemon juice


1.  Whisk everything together in a large bowl.

2.  Place bowl over a pan of simmering water and cook, stirring frequently, until very thick, approximately 20-25 minutes.

3.  Strain, cover and chill completely. Serve with scones or use as a filling for tartlets, scones or layer cakes.

Ginger Angel Food Cake
from Cooking Light Magazine


1  cup sifted cake flour (4 ounces)
1/2  cup cornstarch
12  large egg whites
1 1/2  teaspoons cream of tartar
1/4  teaspoon salt
1 1/2  cups sugar
1  teaspoon vanilla extract
1/2  teaspoon ground ginger


1. Preheat oven to 350°.

2. To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and cornstarch, stirring with a whisk.

3. Place 12 egg whites in a large bowl; beat with a mixer at high speed until foamy. Add 1 1/2 teaspoons cream of tartar and salt; beat until soft peaks form. Add 1 1/2 cups sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in 1 teaspoon vanilla and ginger. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time.

4. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350° for 35 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.

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