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Angel Food Cake with Lime Curd




Source of Recipe


Internet


List of Ingredients




Serves 8 to 10

1 3/4 cups egg whites (about 12), at room temperature
1 3/4 cups sugar
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1 tablespoon citrus (lemon, lime or orange) zest, minced
2 1/3 cups cake flour


Lime Curd (recipe follows)
Blackberry Compote (recipe follows)
Mint sprigs, garnish

Place egg whites in a clean, grease-free bowl of a mixer fitted with the whisk attachment. Combine cream of tartar and 1/4 cup of the sugar. Beat egg whites until frothy, then add the tartar-sugar mixture. Continue beating until soft peaks form. Slowly add 3/4 cup of sugar, beating constantly. Sift the cake flour together with the remaining 3/4 cup of sugar 3 times. Whip egg whites to stiff peaks; add vanilla extract and finely chopped citrus zest. Remove bowl from mixer. Using a rubber spatula, gently fold flour-sugar mixture into whites until fully incorporated. Pour batter into a clean ungreased angel food tube pan. Bake at 350 F for 20 to 25 minutes, until cake is puffed slightly on top and golden brown. When cake is fully cooked, remove pan from oven and invert over the neck of a bottle and allow to cool completely. If your pan has "extensions" protruding from the top rim, you may invert the pan onto a cake plate. When cake has cooled completely, run a long thin metal spatula carefully along the edges and invert the cake onto a platter.

To serve: For each serving, place 2 thin slices of angel food cake on a dessert plate. Spoon lime curd at 7 o'clock, spoon blackberry compote over top. Garnish with a fresh mint sprig.

Lime Curd

10 eggs
1 cup fresh lime juice
1 tablespoons lime zest, minced
1 1/3 cup sugar, divided
1 cup (8 ounces, or 2 sticks) unsalted butter, softened

In a nonreactive pan, combine lime juice, zest and 1 cup of the sugar. Bring to a boil, stirring, until the sugar is dissolved. In a bowl set over a pot of simmering water, whisk together eggs and the remaining 1/3 cup of sugar. Whisk constantly and be careful that eggs do not overcook and curdle. To temper eggs, pour a little of the lime juice mixture into the eggs, whisking constantly. Add the remaining juice and continue to cook, whisking, until the mixture thickens and coats the back of a spoon. Remove bowl from heat and from the pan of simmering water. Whisk in the soften butter. Allow to cool.

Blackberry Compote

1 pint of fresh blackberries, divided
1 cup sugar
2 cups water

Wash berries. Combine 1/2 pint of the berries with the sugar and water in a small saucepan. Bring to a boil and cook until sugar is dissolved and mixture thickens slightly. Remove from heat and cool. Purée cooled berry mixture in a food processor. Strain through a fine-meshed sieve. Discard seeds. Place remaining pint of blackberries in a glass baking dish. Pour berry purée over blackberries. Let sit for 30 minutes





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