Angel Food Cake With Lemon Curd

Prep 20 min


Cook 160 min


Ready in 180 min

With the help of a stand mixer, this cake is super easy to make. Use the egg whites in the cake and the yolks in the lemon curd, so nothing is wasted!


    Angel Food Cake
  • 12   egg whites (save the egg yolks)
  • 1 tsp (5 mL) cream of tartar
  • ½ tsp (2 mL) salt
  • 1 tsp (5 mL) almond extract
  • ½ tsp (2 mL) vanilla extract
  • 1½ cups (375 mL) sugar
  • ¾ cup (175 mL) flour
  • ¼ cup (60 mL) cornstarch
    Lemon Curd
  • 5   lemons
  • 12   egg yolks
  • 1 cup (250 mL) sugar
  • ¼ tsp (1 mL) salt
  • ½ cup (125 mL) butter (1 stick), softened
    Whipped Cream
  • ¾ cup (175 mL) heavy whipping cream
  • ¼ cup (60 mL) strawberry jam


  1. Preheat the oven to 350°F (180°C) and adjust the rack to fit the Tube Cake Pan.
  2. Add the egg whites, cream of tartar, and salt to the bowl of the Deluxe Stand Mixer. Select WHIP for 3 minutes.
  3. Add the almond and vanilla, and WHIP for 3 minutes and 30 seconds. While the mixer is running, slowly add the sugar (see cook’s tip).
  4. Add the flour and cornstarch and MIX for 1 minute and 30 seconds. Transfer the batter into an ungreased Tube Cake Pan. Run the release tool around the edge of the pan or tap it on the counter to release any bubbles. Bake for 40–45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  5. Remove the cake from the oven and cool completely upside down on a cooling rack. Remove the cake from the pan using the release tool and place it onto a cake stand or serving platter.
  6. To make the lemon curd, zest 2 of the lemons and juice all 5. Add the lemon zest, juice, egg yolks, sugar, and salt to the Deluxe Cooking Blender. Cook on SAUCE. When prompted, add the butter and pulse until combined. Transfer to a bowl and let it chill, covered, in the refrigerator for at least 1 hour.
  7. Add the whipped cream ingredients to the Whipped Cream Maker & Decorator. Pump the handle for 30 seconds, or until the mixture reaches a pipeable consistency.
  8. Fit the Whipped Cream Maker & Decorator with the piping attachments. Slice the cake into 10 slices. Serve with a dollop of lemon curd and piped strawberry whipped cream.


  • 10  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 510, Total Fat 21 g, Saturated Fat 12 g, Cholesterol 270 mg, Sodium 270 mg, Carbohydrate 73 g, Fiber 3 g, Sugars 58 g (includes 50 g added sugar), Protein 9 g

Cook's Tips:

Use the Deluxe Stand Mixer Pouring Shield to direct the sugar into the mixture while the mixer is running.

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