This is truly the food of angels. We were too lazy to make a creme anglaise so we just served the cake on a pool of fresh buttermilk sprinkled with lemon zest, and the tangy creaminess of the buttermilk really complemented the sweet marshmallowy cake and the brightness of the lemon curd whipped cream. Try some now, especially if you are a lemon fan!
Angel Food Cakelettes with Lemon Curd Whipped Cream
1 cup + 1 tbsp cake flour
pinch of salt
3/4 cup + 2 Tbsp sugar
6 large egg whites
3/4 tsp cream of tartar
1/2 tsp vanilla extract
Preheat oven to 325. Place your sugar in a food processor and process until powdery. Place half the sugar in a separate bowl. Add you salt and flour to the remaining sugar and process for 1 minute. Beat egg whites and cream of tartar until frothy, and gradually add the reserved sugar and whip until the mixture forms medium stiff peaks. Mix in vanilla. Sift 1/3 of flour mixture over egg whites and fold with a rubber spatula until incorporated. Repeat twice. Fill a large ungreased cupcake pan with the mixture and bake for about 15-20 minutes until set and not jiggly. Remove from oven, allow to cool for 2 minutes. Run a knife around the cakelette to ease releasing. Remove the cakelettes, cool to room temp, and put in an airtight container or large ziploc bag in fridge overnight (the cakes will be moister and have more flavor the next day).
Trim off the top of the cakelettes, if they are domed. Pour buttermilk onto plate, and place a cakelette in the center. Whip heavy cream and some powdered sugar to medium stiff peaks and then fold in some lemon curd to your liking. Drop a generous dollop onto the cake. Do it again. Grate some fresh lemon zest on top. Dot some lemon curd around the rim of the plate. Bon appetit!