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Lemon Angel Food Cake With Preserved Lemon Curd
Ingredients
- FOR THE CAKE:
- 1 cup/110 grams cake flour
- 1 ⅓ cups/265 grams granulated sugar
- 12 large egg whites
- Pinch kosher salt
- 1 ½ teaspoons cream of tartar
- ½ cup/62 grams confectioners’ sugar
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- FOR THE PRESERVED LEMON CURD:
- ½ cup/118 milliliters lemon juice
- 1 ½ teaspoons powdered gelatin
- 6 large eggs
- 1 ¼ cups/250 grams granulated sugar
- ½ cup/113 grams unsalted butter (1 stick), melted
- ¼ cup/60 milliliters preserved lemon juice (strained off from a batch of salt preserved lemons, either store-bought or homemade)
- Finely grated zest of two lemons
- ¾ teaspoon kosher salt
- 1 cup/236 milliliters heavy cream
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