- 12 large egg whites (about 1-2/3 cups)
- 1 cup cake flour
- 1-1/2 cups sugar, divided
- 1 vanilla bean (see Editor's Note) or 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup heavy whipping cream
- 1/2 cup mascarpone cheese
- 2 tablespoons confectioners' sugar
- 1 jar (10 ounces) lemon curd, divided
- 1 cup sliced fresh strawberries, patted dry
- 2 cups confectioners' sugar
- 1 teaspoon grated lemon peel
- 3 to 4 tablespoons lemon juice
- Place egg whites in a large bowl; let stand at room temperature 30 minutes.
- Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended.
- Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
- Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours.
- Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use).
- For filling, in a small bowl, beat cream until it begins to thicken. Add mascarpone cheese and confectioners' sugar; beat until soft peaks form. Fold in 1/4 cup of the lemon curd.
- Line bottom of tunnel with strawberries. Spoon mascarpone mixture over berries; top with remaining lemon curd. Replace cake top; refrigerate, covered, at least 4 hours or overnight.
- For glaze, in a small bowl, mix confectioners' sugar, lemon peel and enough juice to reach desired consistency. Unwrap cake; spread glaze over top, allowing some to drip down sides. Refrigerate until serving. Yield: 16 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Lemon Curd-Filled Angel Food Cake
"Wow! Knock out Recipes!! Leah from Milwaukee knows her stuff! Wow!! Made this for my husbands bday and everyone couldn't stop talking about it! I'll make this again for my bday this year! I hope Leah keeps sending in these amazing recipes!!!!!!!!!!!!!!!!!Thank you"
"Angel Food Cake is my son Robert's favorite cake and the only type he wanted as a child for his birthday. Today he is 35 and nothing has changed. I made this cake for him and according to him...it was the best cake he has ever eaten...I must admit, it was delicious, and fluffy as a cloud. The combination of strawberries and lemon curd is perfect, sweet and tangy..a wonderful marriage of flavors. His wife asked for the recipe. The time it took to make was worth every scrumptious bite..Thank you!!!"
"Angel Food Cake is my favorite cake, I didn't think I could love it any more but I was wrong! This cake is amazing! The lemon curd and strawberries meld together so wonderfully! You could use this idea with about any flavors you can think of!"
"This was so yummy. Homemade angel food cake is so much better then the boxed kind. A wonderful balance of flavors between the strawberry, lemon curd and cream filling. I received rave reviews from everyone who had a piece. I will definitely make this again (once I've saved up enough egg whites)! A bit of time to make, cool, assemble, and chill but worthy of a special occasion. I brought this for our family's Easter get together."