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Angel Food Cake with Lemon Curd, Fresh Berries and Meringue Rosettes

Author Jacqueline


  • 1 store-bought angel food cake
  • 1 recipe lemon curd
  • 1/2 cup sliced strawberries
  • 1/2 cup blueberries
  • 1/2 cup blackberries
  • 5 egg whites room temperature
  • 1/2 cup + 2T sugar


  • Preheat an oven to 400F.
  • Line a baking pan with parchment paper. Slice the angel food cake in half, and put each half on the baking sheet.
  • In the bowl of a stand mixer, or using handheld beaters on high, beat the egg whites on high, gradually adding in the sugar. Whip the egg whites until stiff peaks form.
  • DivideSpoon the lemon curd (approximately 3/4-1 cup) on top of each angel food cake half.
  • On the bottom half, place the blackberries and blueberries on top of the curd. Spread half the meringue on top.
  • Put a large drop flower tip into a piping bag. Spoon in the remaining meringue. Pipe rosettes on the top of the cake (or conversely, spread the meringue on top, using the back of a spoon to create decorative peaks.
  • Bake for 5-8 minutes in the preheated oven, until the meringue is a golden brown. Cool slightly, then stack the cake layers. Slice and serve.