Have we met? If you are new to my kitchen table, let me begin by saying that I am a practicing Catholic. While most of my recipes and fun little tales have nothing to do with being a Catholic, there are times when my faith comes into play. Today is once of those times. If that bothers you, my feelings won’t be hurt if you skip today’s recipe. Of course, if you’d like a delicious recipe for a “Heavenly” cake, please stick around.
War broke out in heaven;
Michael and his angels battled against the dragon.
The dragon and its angels fought back,
but they did not prevail
and there was no longer any place for them in heaven.
Do you believe in Angels? Many people do, even if they are not religious. There is a sense of comfort derived from the notion that some sort of heavenly being is watching over us. We especially are drawn to the idea of Guardian Angels, heavenly beings that are ours alone. As our personal angel, our guardians aren’t distract by the needs of others and can tend to us alone. Hum, sounds rather selfish.
So what is the difference between an Angel and an Archangel? The simplest explanation would be to say that Angels deal with individual tasks, individual messages and individual people, while Archangels are for humanity at large. That said, there are times when an Archangel will act as a messenger from God for very a special message such as the Annunciation. While these messages are delivered to individuals, they impact all of humanity. More than high ranking messengers, Archangels battle for the preservation of our very souls against unimaginable evils. It is only fitting that Archangels have their day.
Lemon Curd Archangel Cake
12 Egg Whites
1-1/2 cups Sugar, divided
1 cup Cake Flour
2 teaspoons Cream of Tartar
1-1/2 teaspoons Vanilla Extract
1/4 teaspoon Salt
1 jar (10 ounces) Lemon Curd
Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
Heat oven to 350 degrees.
Sift 1/2 cup sugar and flour together twice; set aside.
Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until foamy. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake in the heated oven on lowest rack for 35-40 minutes or until golden brown and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake; split into two horizontal layers. Place cake bottom on a parchment paper-lined baking sheet. Spread with lemon curd; replace cake top.
4 Egg Whites
3/4 teaspoon Cream of Tartar
1/2 cup Sugar
Heat oven to 350 degrees.
In a small bowl, beat egg whites and cream of tartar on medium until soft peaks form.
Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake.
Bake for 15 minutes or until golden brown. Transfer to a serving plate.