*  Exported from  MasterCook  *
                       LEMON MERINGUE ANGEL FOOD CAKE
 Serving Size  : 12   Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          large egg whites -- (11 to 12)
    1      tablespoon    cold water
    1      cup           sifted cake flour
      1/2  cup           granulated sugar
      1/2  teaspoon      salt
    1 1/2  teaspoons     cream of tartar
    1      cup           granulated sugar
    1      teaspoon      vanilla
    2      teaspoons     finely grated lemon zest
    2      large         eggs
    3                    egg yolks
      1/2  cup           sugar
    6      tablespoons   strained lemon juice -- (2 lemons)
    1      tablespoon    finely grated lemon zest
    3      ounces        unsalted butter -- (6 tablespoons)
                         chilled and cut into 6 pieces
                         Meringue Frosting:
      1/4  cup           water
      2/3  cup           sugar
      1/3  cup           large egg whites -- (about 3)
      1/8  teaspoon      cream of tartar
    2      tablespoons   sugar
    1      teaspoon      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.
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