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By
Anneka ManningAbstract
Think of this as a light chiffon cake-like version of lemon meringue pie.
A type of sponge cake originating in the USA, angle food cake dates back to the 1800s and has a light, chiffon-like texture and simple but addictive flavour. Whipped cream and ruby-ripe fresh strawberries are the classic accompaniment but here it is teamed with lemon curd and meringue to create a cake hybrid of the lemon meringue pie!
This recipe is part of our Bakeproof: Meringue column. Read tips on how to make the perfect meringue in her column.