Lemon Meringue Angel Cake

• 12 egg whites
• 1 1/2 cups sugar, divided
• 1 cup cake flour
• 2 teaspoons cream of tartar
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 (10 ounce) jar lemon curd
• Meringue Topping
• 4 egg whites
• 3/4 teaspoon cream of tartar
• 1/2 cup sugar

1. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
2. Sift 1/2 cup sugar and flour together twice; set aside.
3. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
4. Gradually fold in flour mixture, about 1/2 cup at a time.
5. Gently spoon batter into an ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets.
6. Bake on lowest oven rack at 350* for 35-40 minutes or until golden brown and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
7. Run a knife around side and center tube of pan. Remove cake; split into two horizontal layers. Place cake bottom on an ovenproof plate. Spread with lemon curd; replace cake top.
8. For merangue, in a small mixing bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake.
9. Bake at 350* for 15-18 minutes or until golden brown. Refrigerate leftovers.

egg whites, sugar, cake flour, cream of tartar, vanilla, salt, lemon curd, meringue topping, egg whites, cream of tartar, sugar

Taken from www.food.com/recipe/lemon-meringue-angel-cake-156842 (may not work)