Frosted Angel Cake with Lemon Curd and Blueberries

Name: Frosted Angel Cake with Lemon Curd and Blueberries
Yield: Serves 8
Ingredients: ¼ teaspoon salt; 2½ teaspoons lemon juice; 5 large egg yolks (size 1)- those from the cake and icing eggs; ½ teaspoon cream of tartar; 1 tablespoon cold water; 1 large egg white (size 1); 4 large egg whites (size 1); 150 g (5 oz) vanilla caster sugar, or plain caster sugar; 15 g (½ oz) cornflour; 250 g (8 oz) fresh blueberries or other berries; Finely grated rind of 2 lemons; 250-275 g (8-9 oz) icing sugar, sifted; 40 g (1½ oz) self-raising sponge flour; 125 ml (4 fl oz) lemon juice; 75 g (3 oz) caster sugar

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

This brilliant white cake makes a wonderful celebration cake – to make it look really festive, top with crystallized primroses or fresh flowers such as violets. Make a day ahead to allow the frosting to set.

Ingredients

For the Cake

40 g (1½ oz) self-raising sponge flour
15 g (½

Dessert
Vegetarian

Method

Preheat the oven to 140°C, 275°F, Gas Mark 1. Line the base of 2 ungreased 19—20 cm (7½—8 in)