Lemon Angel Food Cake With Preserved Lemon Curd

Preparation

1. Step 1

   Make the cake: Heat the oven to 350 degrees and place a rack in the center.

2. Step 2

   Sift flour and ⅓ cup/65 grams granulated sugar into a large bowl.

3. Step 3

   In the bowl of an electric mixer, combine egg whites, salt and cream of tartar and beat with the whisk attachment on medium-high speed until medium peaks form, about 3 minutes.

4. Step 4

   Gradually add in remaining 1 cup/200 grams granulated sugar, 1 tablespoon at a time, and beat until firm, glossy peaks form. Beat in confectioners’ sugar, lemon zest, vanilla and lemon extract.

5. Step 5

   Sift a quarter of the flour mixture over egg whites and use a rubber spatula to fold until barely combined. Repeat with remaining flour in 3 more additions.

6. Step 6

   Scrape into an ungreased 10-inch tube pan, smooth top, and bake until cake is springy and pulls away from the pan, 35 to 40 minutes. Transfer to a wire rack to cool.

7. Step 7

   Make the curd: In a small bowl, combine ¼ cup/59 milliliters lemon juice and gelatin; set aside to bloom. In a large bowl, lightly beat eggs.

8. Step 8

   In a medium bowl, combine granulated sugar, butter, remaining ¼ cup/59 milliliters fresh lemon juice, the preserved lemon juice, the zest and the salt. Place bowl over a pot of simmering water until warm. Remove from the heat, then pour over the eggs in a thin stream, constantly whisking. Place bowl with the egg and lemon mixture over the simmering water pot and cook, stirring constantly, to 175 degrees, about 5 minutes.

9. Step 9

   Remove from heat, stir in gelatin mixture and immediately pour through a fine strainer into a wide bowl set over ice bath, stirring until mixture is cool. Chill for 1 hour.

10. Step 10

    Whip the cream until soft peaks form. Fold into the lemon curd and chill for another hour, until cold.

11. Step 11

    To serve, unmold the cake. Using a serrated knife, halve the cake crosswise to create 2 layers. Dollop on some of the lemon cream to cover. Top with the cake and dollop on more lemon cream. (Remaining lemon cream will last up to a week in the refrigerator.)