angel food cake with lemon curd and mascarpone cream

It's March right?  I mean, it sure feels like summer, but it's March... right? 

Josh and I were at the grocery store the other day, and when I saw the cover of the newest Canadian Living Magazine, I fell in love.  To jump ahead a bit, after tasting this... absolutely in love.  But more on that later.

My original plan was to buy an angel food cake mix.  I thought I'd save time that way because I had a few other things I wanted to bake today, but apparently the grocery store didn't agree with that plan.  What grocery store doesn't have an angel food cake mix?  So instead I bought a dozen eggs and 11 later the cake was on it's way.  

 I hit a road block when I realized we didn't have tube pan, but a bundt pan.  Completely different things, but I had a back up plan if I couldn't get it out of the bundt pan.  Thankfully it all turned out beautifully.

 Next step was the lemon curd, which I've never made before.  I should have cooked it a bit longer and let it thicken up more, but despite it being a bit runnier then it should have been, it did not interfere with the amazing lemon flavour. 

The icing on this cake wasn't icing at all but mascarpone cream.  I'm running out of words with this one.  The more I talk about it the more I want to eat more.  

  

It was absolutely wonderful and delicious and fresh, and worth the $3.99 I spent on the magazine.  

Angel Food Cake with Lemon Curd and Mascarpone Cream

from Canadian Living 

Angel Food Cake

 1-1/4 cups (300 mL) sifted cake-and-pastry flour 

1-1/4 cups (300 mL) granulated sugar 

1-1/2 cups (375 mL) egg whites, (10 to 12) 

1 tbsp (15 mL) lemon juice 

1 tsp (5 mL) cream of tartar 

1/2 tsp (2 mL) salt 

1/2 tsp (2 mL) vanilla 

1 cup (250 mL) quartered hulled strawberries 

Lemon Curd 

4 egg yolks 

1/2 cup (125 mL) granulated sugar 

1 tbsp (15 mL) finely grated lemon zest 

1/3 cup (75 mL) lemon juice 

1/3 cup (75 mL) cold butter, cubed 

Mascarpone Cream 

4 oz (113 g) mascarpone cheese, at room temperature 

1/2 cup (125 mL) whipping cream, (35%) 

1 tbsp (15 mL) icing sugar 

1/2 tsp (2 mL) vanilla

Angel Food Cake:  In small bowl, sift flour with 1/2 cup of the sugar; sift into separate bowl.

In large bowl, beat egg whites until foamy; beat in lemon juice, cream of tartar and salt until soft peaks form. Beat in remaining sugar, 2 tbsp at a time, until stiff glossy peaks form.

One-quarter at a time, sift flour mixture over top and fold in until blended. Fold in vanilla. Scrape into ungreased 10-inch (4 L) tube pan. Run spatula through batter to eliminate any large air bubbles; smooth top.

Bake in 350ºF (180ºC) oven until cake springs back when lightly touched, 40 to 45 minutes. Turn pan upside down and let hang on legs attached to pan, or on bottle, until completely cooled. Remove from pan. (Make-ahead: Store in airtight container for up to 2 days.)

Lemon Curd: Meanwhile, in heatproof bowl, whisk egg yolks, sugar, lemon zest and lemon juice. Set over saucepan of simmering water; cook, stirring, until thick enough to coat back of spoon, 8 to 10 minutes.

Remove from heat. Stir in butter, 1 piece at a time, until smooth. Strain through fine sieve into airtight container. Place plastic wrap directly on surface. Refrigerate until thick enough to mound firmly on spoon, about 2 hours. (Make-ahead: Refrigerate for up to 4 days.)

Mascarpone Cream: Meanwhile, place mascarpone in bowl. In separate bowl, whip together cream, icing sugar and vanilla; fold into mascarpone. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Slice cake in half horizontally. Evenly spread lemon curd over cut side of bottom half; top with remaining cake. Spread mascarpone cream over top. Garnish with strawberries.

Yep, in love.