*  Exported from  MasterCook  *
                       LEMON MERINGUE ANGEL FOOD CAKE
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Large egg whites-(11 to 12)
    1       tb           Cold water
    1       c            Sifted cake flour
      1/2   c            Granulated sugar
      1/2   ts           Salt
    1 1/2   ts           Cream of tartar
    1       c            Granulated sugar
    1       t            Vanilla
    2       ts           Finely grated lemon zest
    2       lg           Eggs
    3                    Egg yolks
      1/2   c            Sugar
    6       tb           Strained lemon juice -- (2
    1       tb           Finely grated lemon zest
    3       oz           Unsalted butter -- (6
                         Chilled and cut into 6
                         Meringue Frosting:
      1/4   c            Water
      2/3   c            Sugar
      1/3   c            Large egg whites -- (about
    3                    )
      1/8   ts           Cream of tartar
    2       tb           Sugar
    1       t            Vanilla
   Place fresh, cold egg whites and cold water in the
   bowl of a heavyduty mixer. Set aside until they are 60
   degrees, or slightly below room temperature. Pour
   flour, 1/2 cup granulated sugar and salt into a triple
   sifter or sieve. Sift onto a sheet of waxed paper; set
   aside. Adjust rack in lower third of oven; preheat
   oven to 325 degrees. Set nearby a dry, ungreased
   10inch tube pan. Such a pan allows the batter to cling
   to the sides and rise to its full height. Place a
   longnecked bottle or large metal funnel nearby for
   inverting the baked cake. Whip egg whites, preferably
   with a whisk attachment until frothy. Add cream of
   tartar and whip on medium speed until soft peaks form.
   Continue whipping and gradually add the 1 cup
   granulated sugar until whites have thickened and form
   soft droopy white peaks. Add the vanilla and lemon
   zest in the final moments of whipping. Sprinkle
   onequarter of the flour mixture over the whites, and
   with a rubber spatula, fold into the whites. Repeat
   this process with the remaining flour mixture, folding
   in only onequarter of the flour mixture at a time.
   Gently pour the batter into an ungreased tube pan.
   Bake for 45 to 50 minutes, or until the top is light
   golden, the cake feels spongy and springs back when
   touched, and a wooden toothpick inserted in the middle
   comes out free of cake. Invert cake onto the neck of a
   bottle or funnel. Cool completely before removing from
   pan. To remove cake from the pan, slip just the tip of
   a small metal spatula between the cake and pan. Slowly
   trace the perimeter to release any cake sticking to
   the pan. Tilt the cake pan on its side, and gently tap
   the bottom against the counter to loosen the cake.
   Rotate the cake pan, tapping as you turn it a few more
   times, until it appears free. Cover the cake with a
   rack or cardboard round, and atthe same time that you
   invert the cake onto the work surface, tap it firmly
   onto the surface. Lift the pan from the cake. Yield:
   one 10inch round cake For the filling: In a 1 1/2
   quart heavybottomed saucepan, whisk briefly to combine
   the eggs, egg yolks, sugar, lemon juice, and lemon
   zest. Add the pieces of butter, and place the saucepan
   over medium heat, stirring constantly over the entire
   bottom. Cook the mixture without boiling until it
   begins to developbody and thicken. Remove from heat
   and pour through a stainless steel sieve into a bowl.
   Cover the surface with plastic wrap, poke a few small
   slits in the plastic with the tip of a paring blade
   allowing steam to escape while cooling. Refrigerate
   (curd will thicken). For the frosting: In a 3cup
   saucepan, combine the water and 2/3 cup sugar. Place
   over low heat to dissolve the sugar, then increase the
   heat to medium high and boil, without stirring, until
   a candy thermometer reads 235 degrees. (Wash down any
   sugar crystals slinging to the sides of the pan with a
   brush dipped in cold water.) Near the end of the
   boiling time, whip the egg whites with the cream of
   tartaruntil soft peaks form. Add the 2 tablespoons
   sugar, and continue to whip until the whites are stiff
   butnot dry. With the mixer running, pour the syrup
   onto the whipped whites. Continue to whip onmedium
   speed, about 3 minutes more. Mixture will thicken,
   cool and form glossy, stiff peaks. Addthe vanilla.
   Cool to room temperature, about 8 to 10 minutes, then
   frost cake right away. Assembling the dessert: Cut
   cake into three layers. Spread the lemon filling
   equally between the two layers; top with remaining
   layer. Frost top and sides of cake with Italian
   Meringue Frosting.
   Recipe By     : BAKERS' DOZEN (FLO BRAKER) SHOW #BD1A15
   From: Jackie Bordelon <jbord@premier.Ne
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