Lemon Pistachio Angel Cake

"If you love lemon curd, you'll find this one good and tangy. Serve cake with fresh berries and a dollop of whipped cream"
 
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Ready In:
1hr 25mins
Ingredients:
10
Serves:
8-10
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ingredients

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directions

  • Finely grate peel from 2 lemons (save for cake), then squeeze out 1 cup juice. In a medium large sauce pan, whisk sugar with cornstarch. Whisk in lemon juice, eggs and egg yolks until blended. Set over medium heat, stirring constantly until mixture boils, 7 - 10 minutes (cornstarch will prevent it from curdling).
  • Remove from heat and stir in cubes of butter until combined. Sieve into a bowl. Place a piece of plastic wrap on surface and refrigerate until cold.
  • Prepare angel food cake as per instructions, folding in lemon peel at the end. Bake and cool as directed on package. When cake is cooled, cut horizontally in half.
  • Place bottom layer on a cake plate and spread with about half of the lemon curd. Place top of cake on curd. Spread top with a layer of curd (there will likely be leftover curd).
  • Sprinkle with pistachios and chocolate.

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