Lemon Meringue Angel Cake

Name: Lemon Meringue Angel Cake
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 14 serving(s)
Ingredients: 12 egg whites; 1 1/2 cups sugar, divided; 1 cup cake flour; 2 teaspoons cream of tartar; 1 1/2 teaspoons vanilla extract; 1/4 teaspoon salt; 1 (10 ounce) jar lemon curd; 4 egg whites; 3/4 teaspoon cream of tartar; 1/2 cup sugar

Submitted by looneytunesfan

"From Taste Of Home Light & Tasty."

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Ready In:: 1hr 15mins
Ingredients:: 10
Serves:: 14

ingredients

12 egg whites
1 ¹⁄₂ cups sugar, divided
1 cup cake flour
2 teaspoons cream of tartar
1 ¹⁄₂ teaspoons vanilla extract
¹⁄₄ teaspoon salt
1 (10 ounce) jar lemon curd
Meringue Topping
4 egg whites
³⁄₄ teaspoon cream of tartar
¹⁄₂ cup sugar

directions

Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
Sift 1/2 cup sugar and flour together twice; set aside.
Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
Gradually fold in flour mixture, about 1/2 cup at a time.
Gently spoon batter into an ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets.
Bake on lowest oven rack at 350* for 35-40 minutes or until golden brown and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake; split into two horizontal layers. Place cake bottom on an ovenproof plate. Spread with lemon curd; replace cake top.
For merangue, in a small mixing bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake.
Bake at 350* for 15-18 minutes or until golden brown. Refrigerate leftovers.