Ingredients:

  • 1 cup (120g) cake flour, sifted
  • 1 1/2 cups (300g) granulated sugar, divided
  • 1/4 teaspoon salt
  • 10 large egg whites (about 1 1/4 cups or 300ml), at room temperature
  • 1 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) fresh lemon juice (about 4-6 lemons)
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1/4 cup (30g) cornstarch
  • 1/4 teaspoon salt
  • 4 tablespoons (56g) unsalted butter, cut into pieces
  • Zest of 2 lemons

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, sift together flour, 3/4 cup sugar, and salt.
  3. In a separate bowl, whisk egg whites until foamy.
  4. Add cream of tartar and continue whisking until soft peaks form.
  5. Gradually add remaining sugar, beating until stiff peaks form.
  6. Gently fold in flour mixture and vanilla until just combined.
  7. Pour into an ungreased angel food cake pan and smooth the top.
  8. Bake for 30 minutes until golden brown. Invert pan to cool.
  9. In a medium saucepan, combine lemon juice, sugar, eggs, cornstarch, and salt.
  10. Whisk until smooth and cook over medium heat until thickened (about 5-7 minutes).
  11. Remove from heat, add butter and lemon zest, stir until well combined.
  12. Transfer to a bowl and cover with plastic wrap directly on the surface to prevent a skin. Chill for at least 30 minutes.
  13. Once both components are cool, carefully remove the angel food cake from the pan.
  14. Slice the cake into layers or keep whole, depending on preference.
  15. Spoon lemon filling over the cake or layer it between slices.
  16. Serve immediately or chill until serving.