Angel-Sponge Layered Bar Cake with Lemon Curd Filling

With plenty of whipped egg whites and no butter or oils, this Italian cake has an incredibly airy texture that is a cross between angel food and sponge cakes. With generous filling of lemon curd, the cake actually improves with age as the layers soak up flavor as well as moisture, taking on a silken texture.

Key Words: cakes, Italian, lemon

This entry was posted on Friday, September 4th, 2009 at 10:35 pm and is filed under Fall, Plated Desserts, Spring, Summer, Winter. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.