Lemon Curd-Filled Angel Food Cake

• 1 3/4 cups plus 2 Tbsp. sugar
• 1 1/3 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons lemon juice
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon light rum
• 1/4 teaspoon orange extract
• 1 3/4 cups egg whites (about 13 to 15 eggs)
• 3/4 teaspoon cream of tartar
• Garnishes: lemon slices, lavender sprigs

1. Preheat oven to 375u0b0. Sift together sugar, flour, and salt in a bowl. Combine lemon juice, vanilla extract, rum, and orange extract.
2. Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form; gently transfer egg white mixture to a large bowl.
3. Gradually fold in sugar mixture with a large spatula, 1/3 cup at a time, folding just until blended after each addition. Fold in lemon juice mixture.
4. Spoon batter into an ungreased 10-inch angel food pan with feet.
5. Bake at 375u0b0 for 34 to 38 minutes or until a long wooden pick inserted in center comes out clean. Invert cake, and let cool in pan 1 hour. Remove cake from pan to a wire rack, and let cool completely (about 30 minutes). Cut cake horizontally into 3 equal rounds.
6. Spread Lemon Curd Filling between layers, leaving a 1/2-inch border. Cover and chill 1 hour.
7. Spread Cream Cheese Frosting on top and sides of cake. Garnish, if desired.

sugar, flour, salt, lemon juice, vanilla, light rum, orange extract, egg whites, cream of tartar, lemon slices

Taken from www.myrecipes.com/recipe/lemon-curd-filled-angel-food-cake (may not work)