Saturday, October 15, 2011

Lemon Meringue Angel Food Cake with Lemon Curd

I have balance of white eggs from this, so to not to waste it, meringue is the best idea (Thanks John for the perfect Meringue!)


  • 12 egg whites
  • 1-1/2 cups sugar, divided
  • 1 cup cake flour
  • 2 teaspoons cream of tartar
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 jar (10 ounces) lemon curd

  • 4 egg whites
  • 3/4 teaspoon cream of tartar
  • 1/2 cup sugar


  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
  • Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
  • Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 350° for 35-40 minutes or until golden brown and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
  • Run a knife around side and center tube of pan. Remove cake; split into two horizontal layers. Place cake bottom on an ovenproof plate. Spread with lemon curd; replace cake top.
  • For meringue, in a small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake. Bake at 350° for 15-18 minutes or until golden brown. Refrigerate leftovers.

Lemon Curd:


  • 3 lemons
  • 1 1/2 cups sugar
  • 1/4 pound unsalted butter, room temperature
  • 4 extra-large eggs
  • 1/2 cup lemon juice (3 to 4 lemons)
  • 1/8 teaspoon kosher salt


Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

Caramel Pudding

It is a fact: I love caramel, and on pudding? It's a bless!


40g sugar
10ml hot water

200ml fresh milk
10g sugar
½ tsp vanilla essence
1 whole egg
2 egg yolks
30g sugar


1. Melt sugar in a sauce pan, stir until golden brown. 
2. Once it starts bubbling, stir in hot water then remove from heat.
3. Lightly grease the moulds, then fill each mould with about 1 teaspoon of caramel. 
4. Swirl the mould to coat bottom of mould when the caramel is still hot. 
5. Set aside for later use.

1. Bring together milk and sugar, bring to boil on low heat then stir in vanilla essence. 
2. Turn the heat off and set aside for later use.
3. In a mixing bowl, lightly whisk eggs with sugar. Then pour in milk in stream, whisk rapidly until well blended.
4. Strain the mixture then fill each mould with mixture, and steam on low heat for 15-20 minutes. If using oven, place moulds in a tray then fill tray with water. 
5. Cover tray with aluminium foil. Bake at preheated oven, 140ÂșC for 25-30 minutes.
6. Turn the heat off, let puddings stay in the steamer or oven for further 10 minutes.
7. Chill before serving.

To produce smooth texture custard, the mixture must be strained to remove bubbles then pour into mould gently.