Angel Food Cake With Lemon Curd

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From Canadian Living. I had made ice cream that uses only egg yolks, and was looking for a way to use up the egg whites. I only had to crack a couple more eggs and use all the rest of these ingredients in order to not waste the egg whites ha ha! The lemon curd is amazing.

1 1/4 cup sifted cake-and-pastry flour
1 1/4 cup granulated sugar
1 1/2 cup egg whites (10 to 12)
1 tablespoon lemon juice
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon vanilla
1 cup quartered hulled strawberry

Lemon Curd:
4 egg yolks
1/2 cup granulated sugar
1 tablespoon finely grated lemon zest
1/3 cup lemon juice
1/3 cup cold butter cubed 

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.) 

https://www.canadianliving.com/food/recipe/angel-food-cake-with-lemon-curd-and-mascarpone-cream-1

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