Poppyseed Angel Food Cake with Lemon Curd

Poppyseed angel food cake with lemon curd
Recipe adapted from In The Sweet Kitchen by Regan Daley
Notes: My pan doesn't have a removable bottom, so I lined it with a ring of parchment. Egg whites (leftover from all the ice cream) were thawed from frozen. I misread the directions so I ended up adding more sugar when whipping the whites so the cake ended up way too sweet. The lemon curd is store-bought (Scott's).

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