The title read "Custard Angel Food Cake", though the "custard" was actually part of the batter, instead of being poured over the top like so much Creme Anglaise.
At first I thought it was actually a simple Chiffon cake, but then I realized that while it contained yolks and whites, it was lacking in oil and baking powder which are the standard ingredients in Chiffon Cake. It seems to be more of a basic Sponge cake, since it contains no butter or baking powder either. (Butter would elevate it to a Victoria Sponge or a Genoise) Hmmmmmmmm The mystery deepens.
What did strike me as interesting was the way the yolks were treated. With normal Sponge cake, you beat the yolks with sugar until light and fluffy, but this is a little different. I have seen this method before, in fact I am very familiar with this particular process as it makes one heck of a delicious dessert with berries.
The yolks in the "custard" portion of the batter are beaten with a sugar syrup, which results in what is more affectionately known as Zabaglione or Sabayone. Hmmmmm So it's an Italian Sponge Cake I guess... or rather and Zabaglione Angel Food cake? Maybe.... Your guess is as good as mine.. But Whatever it's called, its phenomenally moist, but light and airy at the same time. Awesome!
Lemon Custard Angel Food Cake
1 cup Cake Flour
1 1/2 cups Granulated Sugar, divided
1/2 cup Water
1/2 cup plus 1 TB Egg Yolks (about 9)
1 1/4 cup Egg Whites (about 9)
1/2 tsp Kosher Salt
1 tsp Cream of Tarter
1 1/2 tsp Lemon Extract (note, this is not Lemon oil)
2/3 cup (115 g) Confectioners Sugar; sift before measuring
2 TB Fresh Lemon Juice
1 tsp Lemon Zest
First of all, sift the flour a couple of times.
Place the yolks in a bowl and beat them until they become pale.
Place a thermometer in the sugar syrup and cook to thread stage, which is 230 degrees.
But we are gonna take it a bit further. SO... Sift the the Flour over the Zabaglione in 3 additions...
Set that aside for now and let it hang out while you turn your attention to the Egg Whites.....
Square Tube pan I used a while back. Now where did I put that thing?)