Lemon Angel Food Cake With Preserved Lemon Curd

INGREDIENTS

cup/110 grams cake flour

1 1/3

cups/265 grams granulated sugar

large egg whites

kosher salt

1 1/2 tsp

cream of tartar

1/2

cup/62 grams confectioners’ sugar

1 tbsp

finely grated lemon zest

1 tsp

vanilla extract

1/2 tsp

lemon extract

1/2

cup/118 milliliters lemon juice

1 1/2 tsp

powdered gelatin

large eggs

1 1/4

cups/250 grams granulated sugar

1/2

cup/113 grams unsalted butter (1 stick), melted

1/4

cup/60 milliliters preserved lemon juice (strained off from a batch of salt preserved lemons, either store-bought or homemade)

Finely grated zest of two lemons

3/4 tsp

kosher salt

cup/236 milliliters heavy cream