I love Baking and like to try something new. Sometimes I bake to beat boredom, other times there seems to be so much going on that I have to find time to bake! This was one of those times.
I saw this recipe on Bake Off last year and have wanted to make one ever since but I haven’t have the right tin. For Christmas, my lovely mother in law bought me the tin! Wahoo! So I have been dying to make it ever since. Here is how it went!
125g Plain Flour
300g Caster Sugar
10 Large Egg Whites, at room temperature
Finely grated zest of 2 large unwaxed lemons
1 tbsp Lemon Juice
1 tsp Cream of Tartar
1/2 tsp salt
1 – Heat the oven to 170C/Gas 3 and put the oven shelf in the bottom third of the oven
2 – Sift the flour and 100g of the caster sugar into a bowl and set aside. 4
3- Separate the eggs, put the whites into a very large bowl (keep the yolks in a smaller bowl for later) and whisk with an electric mixer on high speed for 1 minute until frothy.
4- Add the lemon zest (careful not to zest your thumb too like I did, ouch!) and juice, cream of tarter and salt and continue whisking for 2-3 minutes until soft peaks will form when the whisk is lifted. I think this is how they should look:
5 – Whisking on high speed, add the remaining 200g caster sugar a tbsp at a time and whisk until the whites form firm but not stiff peaks.
6 – Sprinkle a 1/3 of the flour mixture over the whites and gently fold in with a large metal or plastic spoon until combined (I can’t remember why but you shouldn’t use a wooden spoon to fold egg whites, I think it takes the air out). Repeat with the remaining flour mixture, in 2-3 batches, folding gently to keep as much air in as possible.
7 – Transfer the mixture to an un-greased 25cm Angel Food cake Pan with Legs, then gently run a knife through the centre of the mix to dislodge any large pockets of air.
8 – Bake in the oven for 45 -50 mins, I baked mine for 45 minutes and it was definitely done, maybe even a couple of minutes over. It is done when a skewer inserted into the cake comes out clean.
9 – Remove the pan from the oven and immediately turn upside down (hence the legs), Leave to cool for at least 1 hour.
10- Run a palette knife around the inner and outer edges of the pan to loosen it from the pan, then invert the pan onto a plate and use the palette knife to loosen the cake from the base of the tin. Leave to cool completely on a wire rack.
10 large egg yolks
400g Caster Sugar
Finely grated zest of 2 large unwaxed lemons
Juice of 4 large lemons – about 200ml (I don’t have a posh juicer and the juice I squeezed out of my 4 lemons was about 150ml, so I used a bit of Jif lemon to top it up)
175g unsalted butter, cubed
1 – Mix together the egg yolks, sugar, lemon zest and juice in a large pan.
2 – Cook gently over a low heat, stirring with a wooden spoon (make sure to stir the sides and base thoroughly) for 5-7 minutes until the mixture thickens enough to coat the back of the spoon.
3 – Remove from the heat and stir in the butter until melted and smooth.
4 – Strain the lemon curd through a sieve into a large jug (it suddenly starts to resemble lemon curd at this point!)
5- Mary Berry’s recipe says that you should fill two 350g sterilised Jars with curd and seal with a lid. Then use the rest of the curd for the topping. I only seemed to have enough for one 300g jar and there was nearly 200g left which I used for the topping. I’m not sure if we heated it for too long or if I didn’t have enough lemon juice, but there was nowhere near enough for two 350g jars plus some for the topping!
6 – So fill jars with as much lemon curd as you have and then leave some (the recipe is very vague but I kept about 200g and it seemed to work well and taste yummy) in the jug for the topping. Cover this with clingfilm and leave to cool.
300ml whipping cream, well chilled
1/2 teaspoon vanilla extract
1 – Whip the cream with vanilla extract until it will form soft peaks.
2 – Spoon the cream over the cold cake and smooth down with a palette knife.
3 – Cut the passionfruits in half and scoop out the seeds and pulp. Stir into the reserved cooled lemon curd and drizzle over the angel food cake before serving.
It’s not exactly the simplest bake in the world and I certainly didn’t do it perfectly (when I was tipping the mixture into the tin I kept finding pockets of flour and sugar – not quite as well folded as I thought!) but it turned out pretty well actually! It tastes yummy and very light though it’s an interesting texture because of the egg whites.
The sauce is a lovely combination of sharp and sweet and it goes very nicely with the delicate flavour of the cake but I actually think the cake would be nice without such a strong topping too.
I am particularly surprised with how well the lemon curd turned out – it has now set and is exactly how I think of Lemon Curd! Feels really nice to have made it – makes me want to make jams and all sorts now haha – maybe one day!
Mary Berry is my favourite cook. I have so many of her books as my Mother in Law knows her and introduced me to her books years ago. Always easy to follow and not over complicated. Love your photos here, really does a good job. Thanks for sharing a great recipe
She is fab isn’t she? Funnily the first thing I ever tried to bake of hers – some pinwheel biscuits – I was really not impressed and didn’t anything else for ages. Then I fell in love with her chocolate cake that I made (there’s a post about it in the baking section) and have been in a huge fan ever since. Thank you and glad you like it 🙂
It was delicious
This looks delicious….I was asking myself what I would do with all those yolks and then you answered my question! Dropping in from #tastytuesdays.
Ha ha glad to have solved that problem! It is delicious so you should definitely give it a go!
This looks super scrummy. I have to admit the last time I attempted whisking egg white it went horribly wrong. I need to make sure I have a million eggs at hand to attempt this. I have some of the great british bake off books – she is pretty awesome I have to admit!
Thank you! There was a moment as I was separating the last eggs when I panicked slightly that I was going to get yolk in the whites, but somehow miraculously managed to not ruin it 🙂
Looks really lovely, you’ve done an amazing job on making such a tricky cake. Beautiful.
Thank you that’s very kind, I was quite pleased it turned out so well!
This looks UTTERLY heavenly-wow! One of my favourite entries, thanks so much for linking up to #tastytuesdays
Thank you and thanks for hosting! 🙂 xx
Beautiful – I don’t think that could look anymore appetising! Thanks so much for joining in with #recipeoftheweek. I’ve Pinned and Tweeted this post and there’s a fresh linky live now for this week. Hope you can join in if you haven’t already! x
thank you 🙂 xx
WOW, that looks amazing!
thanks! 🙂 xx
Fab, homemade lemon curd is just the best thing ever x
so yummy isn’t it? xx
haha thanks 🙂 xx
That looks beautiful, possibly a little too complicated for me though 🙂
Yummmm!!! I have to try that one day!
Boo Kitty Boo XXX
I read a book at the end of last year, set in the States that mentioned Angel Food Cake all the time – nice to see what it is! #TheGallery
oh cool, well happy to help 🙂 xx
It looks and sounds delicious, and has made me want to make my own lemon curd, although I’m not sure I’d manage the cake!
Popping over from #TheGallery
Thanks, you should definitely do it, the lemon curd was actually much easier to make than I thought it would be! You should try the cake too… what else will you use all those egg whites for 😉 xx