Ingredients Jump to Instructions ↓

  1. 10 cups 1980g / 69oz Egg whites - at room temperature (large)

  2. 1 cup 198g / 7oz Sugar

  3. 1 teaspoon 5ml Cream of tartar

  4. 1/4 teaspoon 1 1/3ml Salt

  5. 1 cup 62g / 2 1/5oz All-purpose flour - sifted

  6. Fresh Lemon Curd

  7. 4 Fresh lemons - (to 6) (medium)

  8. 6 Egg yolks (large)

  9. 1 1/4 cups 247g / 8.7oz Sugar

  10. 6 tablespoons 90ml Butter - cold

  11. Boiled Icing

  12. 2 cups 396g / 13oz Sugar

  13. 1 cup 237ml Water

  14. 3 Egg whites - at room temperature

  15. 1 pinch Salt

  16. 1/8 teaspoon 0.6ml Cream of tartar

  17. 1 teaspoon 5ml Pure vanilla extract

  18. Marinated Berries

  19. 2 Assorted berries - rinsed and hulled (such as strawberries, raspberries, Blueberries and blackberries)

  20. 1/2 cup 99g / 3 1/2oz Sugar

  21. 1/4 cup 59ml Chiffonade of fresh mint

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees. Using an electric mixer beat the egg whites on medium speed with the cream of tartar and the salt until soft peaks form, about 2 minutes. Add the sugar and vanilla and beat until stiff peaks form, about 2 minutes. Add the flour and beat for 2 minutes, scrapping down the sides of the bowl as needed.

  2. Pour the batter into an ungreased angel food cake pan. Bake until golden brown and springy when touched, 30 to 35 minutes. (The top of the cake may crack a little.) Remove the pan from the oven and turn it upside down over the neck of a bottle. Let cool completely.

  3. Remove the cake from the pan and slice horizontally into three layers. Place the bottom layer on a serving plate. Spoon half of the curd over the cake. Lay the middle layer on top of the curd. Repeat with the remaining curd and top with the last layer of cake. Set aside.

  4. Ice the entire cake with the Boiled Icing. At this point you can eat as is, or lightly brown the boiled icing, carefully with a crème brulee torch. Slice the cake into individual slices and place on serving plates. Spoon some of the berries over the cake.

  5. For the Lemon Curd: Zest all of the lemons and set aside. Juice the zested lemons and strain the juice, you should get about 3/4 cups of juice. In a small mixing bowl, whisk the eggs and yolks until smooth. Stir in the lemon juice. Pour the mixture into a nonreactive saucepan. Over medium heat, bring to a simmer. Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of a spoon. Remove from the heat and pour into a glass bowl. Stir in the butter, one tablespoon at a time. Cool to room temperature. (Yields about 2 1/2 cups)

  6. For the Boiled Icing: In a saucepan, over medium heat, combine the sugar and water. Bring to a boil and cook for 3 minutes. Bring the sugar to 240 degrees. If crystals appear on the side of a the pan, take a damp pastry brush and brush the sides down. Meanwhile, combine the whites, salt and tartar in the bowl of an electric mixer, fitted with wire whip. Beat on low speed until soft peaks form. Increase the speed to medium-high and beat until stiff peaks form. In a steady stream, add the sugar syrup to the whites and continue whipping until the icing is spreadable. Whip in the vanilla. (Yields about 2 1/2 cups)

  7. For the Marinated Berries: Combine the ingredients in a mixing bowl and mix well. Cover and refrigerate for at least 1 hour. Just before serving, stir in the mint.


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