Angel Food Cake with Lemon Curd and Mascarpone Cream

Yield: 12 servings 

Ingredients 

1 1/4 cup sifted cake-and-pastry flour 

1 1/4 cup granulated sugar 

1 1/2 cup egg whites (10 to 12) 

1 tablespoon lemon juice 

1 teaspoon cream of tartar 

1/2 teaspoon salt 

1/2 teaspoon vanilla 

1 cup quartered hulled strawberry 

Lemon Curd: 

4 egg yolks 

1/2 cup granulated sugar 

1 tablespoon finely grated lemon zest 

1/3 cup fresh lemon juice  

1/3 cup cold butter, cubed 

Mascarpone Cream: 

4 oz (120 grams) mascarpone cheese at room temperature 

1/2 cup whipping cream (35%)

1 tablespoon icing sugar 

1/2 teaspoon vanilla 

Directions 

1. Preheat oven to 350 F. In small bowl, sift flour with 1/2 cup of the sugar; sift into separate bowl. 
2. 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. 
3. 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/angel food cake pan. Run spatula through batter to eliminate any large air bubbles; smooth top. 
4. Bake 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:  

1. 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. 
2. 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:  

1. 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.) 

To assemble: 

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. 

Recipe adapted from Canadian Living