Cover the remaining curd with cling film and leave to cool.įor the topping, whisk the cream and vanilla extract in a bowl until soft peaks form when the whisk is removed. Fill two 350g/12oz glass jars with the lemon curd and seal with lids. Remove from the heat and stir in the butter. Cook for 5-7 minutes, or until the mixture coats the back of a spoon. Cook over a low heat, stirring with a wooden spoon, making sure to stir the sides and base of the pan. Leave to cool on a wire rack.įor the lemon curd, mix the egg yolks, sugar, lemon juice and lemon zest together in a large pan. Carefully use a palette knife to separate the cake from the base of the pan. Run a knife around the inner and outer edges of cake to remove it from the pan.

Remove from the oven and immediately turn upside down onto the tin’s cooling legs, or place over the neck of a wine bottle. Cook for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Gently run a knife through the centre of the batter to remove any pockets of air. Transfer the batter to a 25cm/10in angel food cake pan. Repeat with the remaining two-thirds of the flour mixture folding gently to keep as much air in the mixture as possible. Sprinkle over one-third of the flour mixture and fold gently to combine. Increase the speed and add the remaining 200g/7oz of caster sugar, one tablespoon at a time to form firm, but not stiff peaks. Add the lemon zest, lemon juice, cream of tartar and salt and continue whisking for 2-3 minutes, or until soft peaks form when the whisk is removed from the bowl. Whisk the egg whites in a large bowl with an electric hand whisk or mixer on a high speed for one minute until frothy. Sift the flour and 100g/3½oz of the caster sugar together in a bowl and set aside. Preheat the oven to 180C/350F/Gas 4 (fan 160C) and arrange an oven shelf in the bottom third of the oven.

Angel food cake stater bros