Angel Food Cake with Lemon Curd


I love Angel food cake, and I love how easy it is! my secret to this batter is adding butter flavor extract! mmmm!!

  • 1 cup cake flour
  • 3cup sugar
  • 2 tablespoons sugar
  • 12 large egg whites- I used a carton of those ‘real’ egg whites
  • 1 1teaspoons cream of tartar
  • 1teaspoon salt
  • 3cup sugar
  • 1 teaspoons vanilla
  • 1teaspoon almond extract
  • 1 teaspoon butter flavor extract
  1. Note: For those not use to making angel food cakes Don’t get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.
  3. use a two piece angelfood cake pan.
  4. Heat oven to 375°.
  5. Sift the cake flour and 3/4 cup + 2 Tbsp sugar; set aside.
  6. Combine the extracts in a small bowl; set aside.
  7. Beat egg whites, cream of tartar and salt until it forms peaks.
  8. Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
  9. If you have a mixing guard for your mixer bowl now would be a good time to attach it.
  10. Beating on LOW, add flour mixture and extracts slowly.
  11. Make sure you fold in the sides and bottom of your mixing bowl.
  12. (You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.
  13. Move a knife through batter to remove air pockets.
  14. Bake 30-35 minutes or until top springs back when touched lightly with finger.
  15. Invert pan onto a tin funnel to cool completely.
  16. To remove the cake from your pan run a knife around the rim of the cake pan just to get the ‘crust’ away from the pan.
  17. Then firmly spank the sides of your pan.
  18. You could use a knife but this sometime tears the sides of the cake.
  19. Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert.
  20. No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate.
  21. Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table).

Lemon Curd Recipe from Martha Stewart, a never fail go-to 


and whip up some fresh cream until peaks from, or you see the whisk tracks in your cream. I cover the entire cake with whipped cream first and then i dollop teaspoon fulls of the lemon curd all over the cake and swirl it all together. The taste is absolutely amazing!! I served this at my last BBQ and it was a hit!! if you are worrying about transferring the cake, I presliced mine and laid it on a sheet pan.. it was much easier and people could just take slices off the tray instead of worrying about slicing a piece.

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You can add any types of berries you want, or just fill the center hole, I thought, that since the Fourth of July was coming up, I’d do a fun Red, White and Blue take on the cake,