J loves anything lemon almost as much as he loves angel food cake, so I decided to treat him (and me!) to this dessert last weekend. Other than indulgence, it was a way to use up some about- to-expire eggs and an I-don't-know-how-we-ended-up-
with-so-many pile of lemons.
The Joy of Cooking has become my go-to basic baking book--it is very particular, but its recommendations have not failed me yet. For example, for the angel food sheet cake, it instructed me to first sift my flour, then sift the sugar, flour and salt together not once, not twice, but three times. I was able to overcome my lazy gene and followed the rules, and was rewarded with an extremely light cake. Conversely, when I ignored the instructions--I had no parchment paper so I just greased the pan instead of lining it--I paid the price with a cake that was difficult to remove and cracked in places.
The filling is a simple lemon curd, and I served it with strawberries and cream, and our slices were gone in about 5.3 seconds.
Erin's Kitchen Index: Cookies, Cakes, Breads and other treats