Ingredients
12 large egg whites (about 1-2/3 cups)1 cup cake flour1-1/2 cups sugar, divided 1 vanilla bean or 1 teaspoon vanilla extract1/2 teaspoon cream of tartar1/4 teaspoon saltFILLING:1/2 cup heavy whipping cream1/2 cup mascarpone cheese2 tablespoons confectioners’ sugar1 jar (10 ounces) lemon curd, divided 1 cup sliced fresh strawberries, patted dryGLAZE:2 cups confectioners’ sugar1 teaspoon grated lemon zest3 to 4 tablespoons lemon juice
Preparation
Place egg whites in a large bowl; let stand at room temperature 30 minutes.
Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended.
Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours.
Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use).
For filling, in a small bowl, beat cream until it begins to thicken. Add mascarpone cheese and confectioners’ sugar; beat until soft peaks form. Fold in 1/4 cup of the lemon curd.
Line bottom of tunnel with strawberries. Spoon mascarpone mixture over berries; top with remaining lemon curd. Replace cake top; refrigerate, covered, at least 4 hours or overnight.
For glaze, in a small bowl, mix confectioners’ sugar, lemon zest and enough juice to reach desired consistency. Unwrap cake; spread glaze over top, allowing some to drip down sides. Refrigerate until serving.
