Tested till perfect Angel Food Cake With Lemon Curd and Mascarpone Cream
Angel Food Cake With Lemon Curd and Mascarpone Cream
Photography by Joe Kim/TC Media

Angel Food Cake With Lemon Curd and Mascarpone Cream

This classic cake is a sweet ending to a lovely dinner any time of year. If you like, garnish it with curls of lemon rind. A citrus zester with a channel cutter makes this easy. To serve, cut it with a serrated knife.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: April 2012

Recipe4 out of 5 based on 33 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 1 hour 15 minutes
  • Total time 3 hours 15 minutes
  • Portion size 12


  • 1-1/4 cups 1-1/4cupssifted cake-and-pastry flour
  • 1-1/4 cups 1-1/4cupsgranulated sugar
  • 1-1/2 cups 1-1/2cupsegg whiteegg whites, (10 to 12)
  • 1 tbsp 1tbsplemon juice
  • 1 tsp 1tspcream of tartar
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tspvanilla
  • 1 cup 1cupquartered hulled strawberrystrawberries

Lemon Curd:

  • 4 4egg yolkegg yolks
  • 1/2 cup 1/2cupgranulated sugar
  • 1 tbsp 1tbspfinely grated lemon zest
  • 1/3 cup 1/3cuplemon juice
  • 1/3 cup 1/3cupcold butter, cubed

Mascarpone Cream:

  • 4 oz 4ozmascarpone cheese, at room temperature
  • 1/2 cup 1/2cupwhipping cream, (35%)
  • 1 tbsp 1tbspicing sugar
  • 1/2 tsp 1/2tspvanilla
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In small bowl, sift flour with 1/2 cup of the sugar; sift into separate bowl.

In large bowl, beat egg whites until foamy; beat in lemon juice, cream of tartar and salt until soft peaks form. Beat in remaining sugar, 2 tbsp at a time, until stiff glossy peaks form.

One-quarter at a time, sift flour mixture over top and fold in until blended. Fold in vanilla. Scrape into ungreased 10-inch (4 L) tube pan. Run spatula through batter to eliminate any large air bubbles; smooth top.

Bake in 350ºF (180ºC) oven until cake springs back when lightly touched, 40 to 45 minutes. Turn pan upside down and let hang on legs attached to pan, or on bottle, until completely cooled. Remove from pan. (Make-ahead: Store in airtight container for up to 2 days.)

Lemon Curd: Meanwhile, in heatproof bowl, whisk egg yolks, sugar, lemon zest and lemon juice. Set over saucepan of simmering water; cook, stirring, until thick enough to coat back of spoon, 8 to 10 minutes.

Remove from heat. Stir in butter, 1 piece at a time, until smooth. Strain through fine sieve into airtight container. Place plastic wrap directly on surface. Refrigerate until thick enough to mound firmly on spoon, about 2 hours. (Make-ahead: Refrigerate for up to 4 days.)

Mascarpone Cream: Meanwhile, place mascarpone in bowl. In separate bowl, whip together cream, icing sugar and vanilla; fold into mascarpone. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Slice cake in half horizontally. Evenly spread lemon curd over cut side of bottom half; top with remaining cake. Spread mascarpone cream over top. Garnish with strawberries.

Nutritional Information Per serving: about

cal 310 pro 7g total fat 14g sat. fat 6g
carb 41g dietary fibre 1g sugar 31g chol 94mg
sodium 192mg potassium 143mg

% RDI:

calcium 2 iron 8 vit A 10 vit C 20
folate 12
This recipe is featured on Your seasonal food guide: Strawberries
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