I made this angel food cake using a martha stewart recipe ( here) – this is an amazing cake – it used 12 egg whites – and as we have our own chooks who are laying like crazy at the moment – I have been looking for a cake just like this. And yes it really is that white – just gorgeous – no egg yolks or butter in it to make it a creamy colour. It has a sort of soft spongy texture and it is not too sweet and tastes light. We ate it with lemon curd. It stays moist for a few days if kept covered.
Save the egg yolks to make lemon curd/butter
Lemon butter (curd)
This recipe will use up all those egg yolks left over from the angel food cake and makes about 3-4 medium sized jars of lemon curd. This recipe really couldn’t be easier – the hardest bit is zesting the lemons – then it comes together so quickly – it will be ready before you know it.
- 12 egg yolks
- 2 cups castor sugar
- 180g unsalted butter (about 1 1/2 sticks butter)
- 2 teaspoons grated lemon zest
- 300 ml lemon juice (about 1 1/2 cups)
- First of all find your jars and lids and wash them – then sterilise them by filling them with boiling water.
- Then zest and juice your lemons (about 5 lemons).
- Whisk egg yolks and sugar until well combined but not frothy.
- Tip egg/sugar mixture into a heavy-based non-reactive saucepan, add the butter, zest and juice. Stirring constantly, bring to simmering point over a medium-high heat (about five minutes).
- As soon as bubbles appear, remove from heat, still stirring. Allow to cool. Transfer to sterilised jars and seal.
Lemon curd / butter is perfect on scones, pancakes, pikelets, toast and bread. Or you can get fancy and make little tartlettes and top with whipped cream or meringue, or serve with the delicious angel food cake – or add to vanilla custard and turn into icecream – really the uses are endless!