So the title of this post is a bit misleading. I’ll be honest, the actual cake itself was just alright. It wasn’t bad by any stretch of the imagination, it just wasn’t great. If you have an outstanding angel food cake recipe, use it instead. (And don’t forget to pass it on to me!)
What makes this dessert so incredible is the topping. Who knew simply combining lemon curd and sour cream would have such a heavenly result? As an added bonus, I had some topping left over. It was a-MAH-zing on vanilla ice cream with fresh berries. Don’t wait to make this. It is too easy and too delicious!
1/2 cup all-purpose flourFinely grated zest of 1/2 lemon6 egg whitesPinch of salt3/4 tsp. cream of tartar1 cup superfine sugar
For the frosting:
1/2 cup lemon curd1/2 cup sour cream
1. Preheat an oven to 375°F.
2. Sift the flour onto a plate, then stir in the lemon zest and set aside.
3. Put the egg whites, salt and cream of tartar into a large bowl and whisk until stiff but moist-looking peaks form. Gradually whisk in the superfine sugar, a tablespoon at a time, and continue whisking for 1 to 2 minutes.
4. Gently fold in the flour mixture using a metal spoon and a swirling figure-of-eight motion. Pour into an 8-inch deep or 9-inch shallow nonstick angel food cake pan (there is no need to grease it first). Bake until the cake is well risen and golden and the top springs back when pressed with a fingertip, 25 to 30 minutes.
5. Turn the cake, still in its pan, upside down onto a cooling rack and let cool. As it cools, it will fall out of the pan.
6. To make the frosting, in a bowl, stir together the lemon curd and sour cream and spread over the top of the cooled cake.