Frosted Angel Cake with Lemon Curd and Blueberries

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.


For the Cake

  • 40 g ( oz) self-raising sponge flour
  • 15 g (½ oz) cornflour
  • 150 g (5 oz) vanilla caster sugar, or plain caster sugar
  • 4 large egg whites (size 1)
  • 1 tablespoon cold water
  • ½ teaspoon cream of tartar
  • ¼ teaspoon salt

For the Lemon Curd Filling

  • 5 large egg yolks (size 1)- those from the cake and icing eggs
  • 75 g (3 oz) caster sugar
  • Finely grated rind of 2 lemons
  • 125 ml (4 fl oz) lemon juice
  • 250 g (8 oz) fresh blueberries or other berries

For the Icing

  • 1 large egg white (size 1)
  • teaspoons lemon juice
  • 250-275 g (8-9 oz) icing sugar, sifted


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

Sift the flour and cornflour together several times to make them extra fine. Sift the vanilla sugar and add 1 heaped tablespoon of it to the sifted flours. Put the egg whites into a large bowl with the water, cream of tartar and salt and beat with an electric food mixer until they stand in soft peaks. With a large metal spoon, lightly fold in the remaining sugar, 1 tablespoon at a time. Fold in the sifted flours, a little at a time, sifting them directly on to the egg whites.

Pour the mixture into the tins and bake on the lowest shelf of the oven for about 1¼ hours until well risen and the cakes spring back when lightly pressed in the centre.

Meanwhile, prepare the lemon curd filling. Put the egg yolks into the top of a heatproof bowl set over a pan of simmering water. Stir in the sugar, lemon rind and lemon juice then cook over simmering water, stirring, until the mixture is thick enough to coat the back of a wood en spoon. Leave until cold.

Leave the baked cakes in their tins until cool, then loosen the sides with a palette knife. Turn out and peel off the paper, then place base-side down on a wire rack to cool completely.

Put 1 cake on to a large serving plate. Mix the blueberries into the cooled lemon curd mixture and then spread on to the cake. Top with the other cake.

To make the icing, beat the egg white until stiff, add 2 teaspoons lemon juice and beat in the icing sugar, a little at a time. Beat in the remaining lemon juice; the icing should have a thick, spreading consistency. If it is not thick enough to hold flicks, beat in a little more sifted icing sugar. Spread the icing all over the top and sides of the cake in rough flicks. Decorate and leave in a dry, fairly cool place for several hours or overnight for the icing to become softly set.