Lemon Meringue Angel Cake

Step 2: Make the Lemon Filling

1. In a saucepan, combine the sugar and cornstarch. Gradually whisk in the water until smooth.
2. Over medium heat, bring the mixture to a gentle boil, stirring constantly until it thickens.
3. In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot sugar mixture to the yolks, whisking constantly to temper them.
4. Pour the tempered egg yolk mixture back into the saucepan and cook for another 2 minutes, stirring constantly.
5. Remove from heat and stir in the lemon juice, lemon zest, and butter until smooth. Set aside to cool.

Step 3: Prepare the Meringue

1. In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form.
2. Gradually add the sugar, one tablespoon at a time, while continuing to beat until the meringue forms stiff peaks. Stir in the vanilla extract.

Step 4: Assemble the Cake

1. Once the angel food cake has cooled completely, carefully remove it from the pan.
2. Slice the cake in half horizontally to create two layers.
3. Spread a generous layer of lemon filling on the bottom half of the cake. Place the top layer back on.
4. Spread the meringue over the top and sides of the cake, creating swirls and peaks for an elegant look.

Step 5: Bake the Meringue

1. Preheat your oven to 350°F (175°C) again.
2. Bake the assembled cake for 10-15 minutes, or until the meringue is lightly golden. Keep a close eye to prevent burning.
3. Remove from the oven and let it cool to room temperature before slicing.

Tips for Success

• Use Room Temperature Egg Whites: They whip up better, resulting in a lighter meringue. Let your eggs sit at room temperature for at least 30 minutes before using them.
• Avoid Greasing the Pan: The ungreased pan helps the cake rise by allowing it to cling to the sides while baking.
• Don’t Rush the Meringue: Gradually adding sugar while whipping the egg whites helps create a stable meringue.

Storage and Leftovers

Store any leftover cake in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 3 days. The meringue may weep slightly over time, but the cake will still be delicious.

Variations and Swaps

• Different Citrus Flavors: Swap out the lemon juice for lime or orange juice for a different flavor profile.
• Infused Meringue: Add a teaspoon of almond extract or a different flavoring to the meringue for a unique twist.
• Fruit Topping: Top the meringue with fresh berries or sliced fruit for added color and flavor.