Angel Food Cake with Lemon Ginger Cream

Heat the oven to 350 degrees and place a rack in the center.

Sift flour and 1/3 cup granulated sugar into a large bowl.

In the bowl of an electric mixer, combine egg whites, salt and cream of tartar and beat with the whisk attachment on medium-high speed until medium peaks form, about 3 minutes.

Gradually add in remaining 1 cup granulated sugar, 1 tablespoon at a time, and beat until firm, glossy peaks form. Beat in confectioners’ sugar, lemon zest, vanilla and lemon extract.

Sift a quarter of the flour mixture over egg whites and use a rubber spatula to fold until barely combined. Repeat with remaining flour in 3 more additions.

Scrape into an ungreased 10-inch tube pan, smooth top, and bake until cake is springy and pulls away from the pan, 35 to 40 minutes. Transfer to a wire rack to cool (1 ½ hours).

Whip the cream until soft peaks form. Fold in Sublemonal Message jam gradually.

To serve, unmold the cake. Using a serrated knife, halve the cake crosswise to create 2 layers.

Dollop some of the lemon cream to cover. Top with the cake and dollop on more lemon cream.