via
Cookie Baker Lynn via Fine Cooking
Oh my word this cake was complicated and took forever. But it was lemony and also Mark's birthday and also it tasted really pretty darn good.
But I am not sure I will ever make it again. :)
For the lemon filling
1-1/2 Tbs. firmly packed finely grated lemon zest (from 2 lemons)
3/4 cup egg yolks (from 11 to 12 large eggs)
6 Tbs. granulated sugar
2/3 cup fresh lemon juice (from about 2 lemons)
3 oz. (6 Tbs.) unsalted butter, cut into small pieces and softened
Pinch table salt
1-1/2 cups heavy cream, chilled
For the meringue
2 tsp. powdered unflavored gelatin
1 cup plus 3 Tbs. granulated sugar
3/4 cup egg whites (from 5 to 6 large eggs)
3/4 tsp. cream of tartarTo finish the dessert
1 10-inch Angel Food Cake (recipe follows)
Vegetable oil, for the pan1- Make and cool the Angel Food Cake, following the directions below.
2-
For the lemon filling, put the lemon zest in a 4-quart or larger bowl
and set a medium-mesh sieve on top. In a heavy-duty 4-quart saucepan,
whisk the egg yolks and sugar. Add the lemon juice, butter, and salt.
Cook over medium-low heat, stirring constantly, until thickened enough
to coat the back of a wooden spoon but still pourable, 4 to 5 minutes.
(Don’t boil or it will curdle.) Pass the thickened curd through the
sieve and mix in the zest. Cool, stirring occasionally, about 1 hour.
3-
When the lemon curd is cool, beat the cream with an electric mixer on
medium speed just until soft peaks form, about 2 minutes. With a large
balloon whisk or silicone spatula, fold in the lemon curd. Cover the
bowl tightly with plastic wrap and refrigerate.
4- In a small,
microwaveable bowl, sprinkle the gelatin over 3 Tbs. water; let soften
for at least 5 minutes. Microwave on high to melt the gelatin, 15 to 30
seconds.
5- In a heavy-duty nonstick 2-quart saucepan over
medium-high heat, combine 1 cup of the sugar and 6 Tbs. water and stir
constantly until the syrup is bubbling, 2 to 3 minutes. Remove the pan
from the heat.
6- In a stand mixer fitted with the whisk
attachment, beat the egg whites on medium-high speed until foamy, 45
seconds. Add the cream of tartar and beat until soft peaks form, 30
seconds. Gradually beat in the remaining 3 Tbs. sugar until stiff peaks
form, 1 to 2 minutes.
7- Have ready a 2-cup or larger heatproof
liquid measure. Return the pan of syrup to medium-high heat and boil
until a candy thermometer registers 248°F (firm ball stage). Pour the
syrup into the measure to stop the cooking and then immediately pour a
small amount of syrup over the whites with the mixer off. Immediately
beat at high speed for 5 seconds. Stop the mixer and add a larger amount
of syrup. Beat at high speed for 5 seconds. Continue with the remaining
syrup. Lower the speed to medium, add the gelatin mixture, and beat on
medium speed for 2 minutes. Decrease the speed to low and continue
beating until the bottom of the bowl is no longer warm to the touch,
about 10 minutes.
8-Use a large balloon whisk or silicone spatula
to fold one-third of the meringue into the lemon cream. Repeat twice
more until all of the meringue is folded into the lemon cream.
9-
Spread two 3-foot-long pieces of parchment or waxed paper on the
counter. Position the cake so the top is facing up. Using a long
serrated knife, remove and discard the brown top crust. Turn the cake
bottom up and split it into 4 even layers. After cutting each layer, use
two spatulas to lift a layer off the cake and put it on the parchment
or waxed paper. Arrange the layers in the order you cut them so it’s
easy to assemble the cake.
10-Lightly oil the inside of a clean 10-inch (16-cup) 2-piece metal tube pan.
11-
Spread one-quarter of the filling on the bottom of the pan. Place the
smallest cake ring on top of the filling. Spread about one-third of the
remaining lemon filling on top. Top with the next cake layer. Spread on
half of the remaining filling. Repeat with the third cake layer and
remaining filling. Top with the last cake layer and lightly press it
down. Cover tightly with plastic wrap and refrigerate for at least 12
hours or overnight.
12- To unmold, wet a kitchen towel under very
hot water and wring out the excess. Wipe the sides and bottom of the
pan to help release the cake smoothly.
13- Set the pan on top of a
canister that’s smaller than the pan’s removable bottom and higher than
the pan’s sides, and gently press down on the sides of the pan. If it
doesn’t slide down easily, apply more heat to the sides.
14-Run a
long offset spatula between the bottom of the cake and the pan. Run a
wire cake tester or wooden skewer around the inner tube. Invert the cake
onto a serving plate and remove the tube portion of the pan. Slice and
serve the cake.
Classic Angel Food CakeVegetable oil for the pan
1-1/2 cups superfine sugar
3-3/4 oz. (1 cup) sifted cake flour
1/4 tsp. table salt
2 cups egg whites (from about 16 large eggs), at room temperature
1 Tbs. fresh lemon juice
2 tsp. cream of tartar
4 tsp. pure vanilla extract1-
Position a rack in the lower third of the oven and heat the oven to
350°F. Lightly oil the inside of a 10-inch (16- cup) 2-piece metal tube
pan.
2- In a small bowl, whisk 3/4 cup of the sugar, the flour,
and salt until evenly combined. Sift the remaining 3/4 cup sugar onto a
piece of waxed paper.
3- In the bowl of a stand mixer fitted with
the whisk attachment, beat the egg whites on medium-low speed until
frothy, about 1 minute. Turn off the mixer and add the lemon juice and
cream of tartar. Increase the speed to medium high and beat until soft
peaks form, 2 to 3 minutes. Gradually beat in the sifted sugar and
continue beating on medium-high speed until very stiff peaks form, 1 to 2
minutes. Beat in the vanilla.
4- One-quarter at a time, sift the
flour mixture over the whites and, with a large balloon whisk, fold it
in quickly but gently. It’s not necessary to incorporate every speck
until the last addition of the flour.
5- Using an offset spatula,
spread a thin layer of the cake batter onto the sides of the prepared
pan to ensure smooth sides. Pour the remaining batter into the pan. Run a
knife through the batter to eliminate air bubbles and smooth the
surface.
6- Bake until golden-brown, a wire cake tester inserted
in the center comes out clean, and the cake springs back when lightly
pressed, 30 to 40 minutes. (A wooden skewer will still have a few moist
crumbs clinging to it.) During baking, the center will rise about 2
inches above the pan but will sink to almost level with the pan when
done. The surface will have deep cracks, like a soufflé.
7-
Immediately invert the cake: If your pan has feet, simply invert it onto
the feet. Otherwise, invert the pan onto a long-necked soda or wine
bottle, or a large inverted metal funnel that fits into the tube opening
to suspend it well above the counter (if using a soda or wine bottle,
fill it with sugar, salt, or marbles to keep it from tipping). Cool the
cake completely in the pan, about 1-1/2 hours.
8- Loosen the
sides of the cake with a long metal spatula and remove the cake (still
on the tube section) from the sides of the pan. Loosen the cake from the
bottom and tube with the spatula or a thin, sharp knife. (A wire cake
tester works well around the tube. To keep the sides attractive, press
the spatula firmly against the sides of the pan, moving the spatula up
and down as you go around.) Invert the cake onto a flat plate or work
surface covered with plastic wrap.