Gee, what a mouthful that title is, huh? Maybe I should re-arrange the title to Angel Food Cake with Raspberry Filling, Lemon Curd Cream Frosting and Toasted Almonds. Still a mouthful.
After making (or buying) an angel food cake, you carefully slice it into three layers. Carefully. The cake is very tender and tears easily.
Then you spread the bottom layer with some seedless raspberry jam. Don’t spread it too close to the outside edge so it doesn’t mix with the whipped cream frosting. If it’s hard to spread, heat the jam just a smidgen in the microwave so it is spreadable.
Then you repeat the process with the next layer. Same drill.
Put the top layer on.
There’s a side view of the layers. You can see that I didn’t exactly slice it evenly. Doesn’t really matter – you don’t notice it in the finished product.
Then frost it all with the whipped cream frosting – it’s just heavy cream, whipped, with 3/4 cup of lemon curd folded in at the end.
Then you pat on all the toasted almonds. Use a plastic (disposable) glove to do it – much easier. And do it over a large sheet pan so the almonds that don’t stick will fall into the pan and you can try again. When you cut and serve it, add some fresh raspberries alongside. They can be tossed with some sugar – I didn’t because I thought they were sweet enough.
At the Phillis Carey cooking class, she made this with a kind of lemon brittle (that she made) rather than the almonds. I thought the almonds would be better for us – and it was easier. If you’re interested in the lemon brittle part, leave a comment and I’ll add that part of the recipe in the comment section. I think I preferred the lemon flavor with the lemon brittle, but it was more work than I was willing to do. I made my own lemon curd (because I have lots of lemons), but you can use store bought just fine!
There’s only one more thing to tell you about – the size of the angel food cake. My DH, who does nearly all the grocery shopping for me, could not find a ready-made angel food cake. The two places Phillis suggested we buy one didn’t have any (Henry’s and Costco). So he bought an angel food cake mix. The Betty Crocker mix made a bigger angel food cake than Phillis’ recipe intended. I should have perhaps used just two layers (would have been a very low cake). Or trimmed the outside edge all around (would have been very raggedy and probably not a pretty sight). Hence I used the whole thing. You use lots of the whipped cream and lemon curd frosting on the cake – it needs it. Don’t think that the recipe is incorrect here – you do need that much whipped cream. In my case, there wasn’t enough frosting in proportion to cake. So do take that into consideration when you make this. If you use an angel food mix, just make more frosting, at least 25% more. I also think angel cake mixes (categorically) contain too much sugar – we found the dessert to be very sweet, even though I used sugar-free jam. Overall, though it’s very good. And really, a fairly easy dessert to make. Quite impressive to look at as well, don’t you think?
Lemon Curd Cream Frosted Angel Food Cake with Raspberry Filling and Toasted Almonds
Recipe By: Philllis Carey cooking class, Feb. 2011
Serving Size: 10
NOTES: An angel food cake mix makes a larger cake than is used in this recipe. If you do use one, increase the amount of frosting by at least 25%. I know, there’s already 2 cups of heavy cream, but it’s needed to cut the sweetness of the cake and have enough to spread on the outside edge.
FROSTING:
2 cups heavy cream
3/4 cup lemon curd — store bought or home made
2 cups sliced almonds — toasted
CAKE:
1 whole angel cake, whole — 10 inch cake or smaller
3/4 cup seedless raspberry jam
2 cups fresh raspberries — for garnish
1/3 cup sugar
1. Use a serrated knife to split the cake into 3 horizontal layers. Place the bottom layer on a cake plate (hardly larger than the cake itself) and spread about 6 T. of jam on that layer, not spreading the filling all the way to the outside edge (or it will mix with the whipped cream frosting). If the jam is hard to spread heat it briefly in the microwave until it’s a spreading consistency.
2. Top with second layer and repeat the jam spread. Set top layer on top.
3. Whip the cream to stiff peaks and fold in the lemon curd. Using an offset spatula frost the cake with the lemon cream. Holding the cake over a large sheet pan containing the nuts, and using a plastic glove on your hand, gently press the almonds onto the top and sides of the cake. Continue adding nuts until they’re all adhering to the cake. Refrigerate the cake for at least 3-4 hours to “set” the frosting.
5. Cut cake into wedges – using a serrated knife – and serve with raspberries that have been tossed in sugar.
Per Serving: 641 Calories; 40g Fat (53.3% calories from fat); 12g Protein; 68g Carbohydrate; 4g Dietary Fiber; 124mg Cholesterol; 383mg Sodium.
A year ago: Lemon Upside Down Cake (can you tell March is the time when ripe lemons are on our trees?)
Two years ago: Great Coffee Cake (a Marion Cunningham recipe – she named it Great)

hddonna
said on March 10th, 2011:
This looks delightfully fresh and spring-y. And boy, do I envy you your lemon trees! I think I’d like the cake best just as you present it–but–lemon brittle? That is intriguing–have never seen that. So can we please have the recipe? Thank you!
At the moment, we are out of town – as soon as we return home I’ll post it here. It’ll be early next week. After making the cake with the almonds, I think I did like it the way Phillis made it with the lemon brittle. It accented the lemon flavor. So, stay tuned . . carolyn
jancd
said on March 10th, 2011:
You are killing me, Carolyn. This cake looks so delicious and beautiful.
I am doing Weight Watchers right now since January (lost 25 pounds), so this recipe will have to be saved for a later date!! I’ll just dream about it now.
Good for you, Jan! I should be doig the same. It’s hard to write a food blog and be on a diet, however! Shall I just tell you that it was good, but probably not good enough to waste all the calories? Does that help? . . . carolyn t
Marie
said on March 19th, 2011:
Mouthful or not Carolyn, it looks and sounds fabulous! I need to get myself an angel food pan the next time I am home to Canada! xxoo
Oh goodness – you don’t have a tube pan? And they don’t have them in the UK? Really? Hard to believe! Do they not sell angel food cakes in the UK? Not that I’ve every looked for one when I’ve been visiting, but surely they’re not an American invention? I really don’t know . . . carolyn t
Sharon Hawkins
said on July 1st, 2012:
Thank you for making these available to “Pin” !! I love your rcipes and experimenting at least once a week them 😉 Yum yum
THANK YOU, Sharon. I really appreciate you leaving a comment for me. Am so glad you’ve enjoyed the recipes you’ve tried so far! . . . carolyn t
Ketty
said on May 17th, 2024:
Hello, I loved this recipe. Do you still have the recipe for the lemon brittle? I’m so intrigued and would love to try it. I’m so glad to have discovered your blog. You feel a kindred spirit. 🙂
I’m so sorry, but no, I don’t have Phillis’ lemon brittle recipe. I looked online and did not see a recipe for lemon brittle. You can buy it, but didn’t see anything even similar in a recipe. I guess you could go to Phillis Carey’s website and send her a request. She’s retired now, so not sure whether she’d answer, or not. Worth trying, though. I know I’ve purchased lemon brittle around the holidays – it’s wonderful, I agree. . Carolyn T