• 10 large egg whites, at room temperature
  • 1 cup sugar
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour, sifted
  • Lemon Curd, recipe follows
  • Boiled Icing, recipe follows
  • Sweetened Berries, recipe follows





Preheat the oven to 375 degrees F. Using an electric mixer beat the egg whites on medium speed with the cream of tartar and the salt until soft peaks form, about 2 minutes. Add the sugar and vanilla and beat until stiff peaks form, about 2 minutes. Add the flour and beat for 2 minutes, scraping down the sides of the bowl as needed. Pour the batter into an ungreased angel food cake pan. Bake until golden brown and springy when touched, 30 to 35 minutes. (The top of the cake may crack a little.) Remove the pan from the oven and turn it upside down over the neck of a bottle. Let cool completely. Remove the cake from the pan slice horizontally into three layers. Place the bottom layer on a serving plate. Spoon half of the curd over the cake. Lay the middle layer on top of the curd. Repeat with the remaining curd and top with the last layer of cake. Set aside. Ice the entire cake with the Boiled Icing. At this point you can eat as is, or lightly brown the boiled icing, carefully with a propane torch*. Slice the cake into individual slices and place on serving plates. Spoon some of the berries over the cake.