Step 2: Make the Lemon Filling
- In a saucepan, combine the sugar and cornstarch. Gradually whisk in the water until smooth.
- Over medium heat, bring the mixture to a gentle boil, stirring constantly until it thickens.
- In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot sugar mixture to the yolks, whisking constantly to temper them.
- Pour the tempered egg yolk mixture back into the saucepan and cook for another 2 minutes, stirring constantly.
- Remove from heat and stir in the lemon juice, lemon zest, and butter until smooth. Set aside to cool.
Step 3: Prepare the Meringue
- In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, while continuing to beat until the meringue forms stiff peaks. Stir in the vanilla extract.
Step 4: Assemble the Cake
- Once the angel food cake has cooled completely, carefully remove it from the pan.
- Slice the cake in half horizontally to create two layers.
- Spread a generous layer of lemon filling on the bottom half of the cake. Place the top layer back on.
- Spread the meringue over the top and sides of the cake, creating swirls and peaks for an elegant look.
Step 5: Bake the Meringue
- Preheat your oven to 350°F (175°C) again.
- Bake the assembled cake for 10-15 minutes, or until the meringue is lightly golden. Keep a close eye to prevent burning.
- Remove from the oven and let it cool to room temperature before slicing.
Tips for Success
- Use Room Temperature Egg Whites: They whip up better, resulting in a lighter meringue. Let your eggs sit at room temperature for at least 30 minutes before using them.
- Avoid Greasing the Pan: The ungreased pan helps the cake rise by allowing it to cling to the sides while baking.
- Don’t Rush the Meringue: Gradually adding sugar while whipping the egg whites helps create a stable meringue.
Storage and Leftovers
Store any leftover cake in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 3 days. The meringue may weep slightly over time, but the cake will still be delicious.
Variations and Swaps
- Different Citrus Flavors: Swap out the lemon juice for lime or orange juice for a different flavor profile.
- Infused Meringue: Add a teaspoon of almond extract or a different flavoring to the meringue for a unique twist.
- Fruit Topping: Top the meringue with fresh berries or sliced fruit for added color and flavor.