Meyer lemons are a cross between a lemon and an orange but somehow in the process they developed unique characteristics of their own. Their skin has a floral quality, which makes for the most wonderful marmalade and the pieces of candied rind in the cream are like little treats!
This light, elegant dessert is sure to impress your guests and makes a refreshing end to any meal. The airy sweetness of angel food cake is a perfect foil for our tart, subtly spicy Sublemonal Message. Bake the angel food cake yourself or buy one for a shortcut and top with Meyer lemon ginger cream for a rich, citrusy personal twist.
Recipe comes courtesy of Jamnation Jam creator Gillan Reynolds. Click here to check out the full Jamnation lineup of certified Fair Trade artisanal jams.
Adapted from Melissa Clark, NYTimes
- 1 Cup cake flour
- 1 1/3 Cup granulated sugar
- 12 large egg whites
- pinch kosher salt
- 1 1/2 Teaspoon cream of tartar
- 1/2 Cup confectioners’ sugar
- 1 Tablespoon finely grated lemon zest
- 1 Teaspoon vanilla extract
- 1/2 Teaspoon lemon extract
- 1 Cup heavy cream
- 1/2 Cup Sublemonal Message Jam, or similar product
Heat the oven to 350 degrees and place a rack in the center.
Sift flour and 1/3 cup granulated sugar into a large bowl.
In the bowl of an electric mixer, combine egg whites, salt and cream of tartar and beat with the whisk attachment on medium-high speed until medium peaks form, about 3 minutes.
Gradually add in remaining 1 cup granulated sugar, 1 tablespoon at a time, and beat until firm, glossy peaks form. Beat in confectioners’ sugar, lemon zest, vanilla and lemon extract.
Sift a quarter of the flour mixture over egg whites and use a rubber spatula to fold until barely combined. Repeat with remaining flour in 3 more additions.
Scrape into an ungreased 10-inch tube pan, smooth top, and bake until cake is springy and pulls away from the pan, 35 to 40 minutes. Transfer to a wire rack to cool (1 ½ hours).
Whip the cream until soft peaks form. Fold in Sublemonal Message jam gradually.
To serve, unmold the cake. Using a serrated knife, halve the cake crosswise to create 2 layers.
Dollop some of the lemon cream to cover. Top with the cake and dollop on more lemon cream.