Angel Food Cake with Lemon Curd Filling Recipe

For an Angel Food Cake with Lemon Curd Filling, gather these ingredients: 1 cup cake flour, 1 1/2 cups granulated sugar, 12 large egg whites, 1 teaspoon cream of tartar, 1/4 teaspoon salt, 1 tablespoon lemon zest, 1 teaspoon vanilla extract. For the lemon curd: 1/2 cup lemon juice, 1/2 cup sugar, 4 egg yolks, 6 tablespoons unsalted butter. Instructions: Preheat oven to 350°F. Sift flour and 1/2 cup sugar together. In a large bowl, beat egg whites with cream of tartar and salt until foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold in lemon zest and vanilla, then gently fold in flour mixture. Pour into an ungreased 10-inch tube pan. Bake 35-40 minutes until golden and springy. Invert pan to cool completely, then remove cake. For lemon curd, whisk lemon juice, sugar, and egg yolks in a saucepan over medium heat. Stir constantly until thickened, about 5-7 minutes. Remove from heat, stir in butter until smooth, then cool. Slice cooled cake horizontally into two layers. Spread lemon curd over bottom layer, replace top layer, and dust with powdered sugar if desired. Serve fresh.