Directions: Preheat oven to 350 degrees. With an electric sociable, beat the
egg whites on medium speed until bubbling. Add the cream of tartar and beat
again until egg whites become thick and double in loudness. Slowly sprinkle
the superfine sugar into the egg whites, mixing at medium velocity. Increase
to high speed and continue beating until egg whites are stiff and slick.
Always use pick, dry utensils when beating egg whites. In a separate stadium,
combine the sugar and cake flour. Sift once to remove lumps. Fold the flour
mixture into the egg whites. Add the lemon zest and fold to combining. Spoon
batter into an unbuttered 10" angel food cake pan. Bake for 45 minutes or
until cake is golden and springs back when fey. Let sang-froid. To assemble
coat, cut cake in half horizontally. Spread bottom half with lemon curd.
Sprinkle with the berries. Place top layer on bottom one-half. Garnish with
whipped skim, berries and flowers.