Angel food cake has been a part of some of our egg farmers' family celebrations for many generations. Unlike other Angel food cake recipes, this one uses up some of the egg yolks in the lemon cream!
Preheat oven to 350°F (180°C).
Into a medium bowl, sift flour and ½ cup (125 mL) of the sugar. Set aside.
In a large bowl, with an electric mixer, beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form.
Beat in remaining sugar, 2 tbsp (30 mL) at a time, until stiff glossy peaks form. Beat in vanilla and almond extract.
Sift reserved flour mixture over top, one-third at a time, gently folding in each addition until blended.
Spoon into ungreased 10-inch (4 L) tube pan. Run spatula through batter to eliminate any large air bubbles; smooth top.
Bake for 40 to 45 minutes or until cake tester comes out clean and cake springs back when lightly touched.
Invert pan and let hang on legs attached to pan, or on a bottle, until completely cooled. Run a knife around edge of cake and invert onto a cake plate.
Lemon Cream: Meanwhile, in a small saucepan, whisk together, egg yolks, sugar, lemon rind, lemon juice on medium-low heat.
Cook, whisking constantly, until thick, about 10 minutes. Reduce heat to low and whisk in butter one piece at a time, until melted and smooth.
Strain through fine sieve into a bowl; place plastic wrap directly on surface and refrigerate for 1 hour or until chilled. (Make ahead: Refrigerate for up to 3 days.)
In chilled bowl, whip cream until stiff peaks. Gently fold into lemon curd. (Lemon cream can be covered and refrigerated for up to 1 day. Whisk lightly before serving.)
Place a slice(s) of cake on each plate and spoon lemon cream. Garnish with fruit and mint (if using).