lemon angel cake
- Categories
- Cake
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| 6 | Eggs; separated |
| ¾ cup | Sugar |
| ¾ cup | Lemon juice |
| 1½ teaspoon | Grated lemon rind |
| 1 | Envelope unflavored gelatin |
| ¼ cup | Cold water |
| ¾ cup | Sugar |
| 1 | (10-oz) angel food cake |
| Whipped cream |
Cook together egg yolks, ¾ cup sugar, lemon juice and rind; cook until thick, stirring constantly. Remove from heat. Soften gelatin in water; dissolve in lemon mixture. Beat egg whites until frothy; add remaining sugar. Fold lemon mixture into egg whites. Break angel food cake into walnut size pieces; fold into lemon mixture. Pour into greased tube pan or loaf pan. Unmold and top with whipped cream when ready to serve. May be made 3 to 4 days ahead.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
Similar recipes
- Angel biscuits
- Angel cake surprise
- Angel chocolate pie
- Angel cookies
- Angel crisps
- Angel food dessert
- Angel food pie
- Angel rolls
- Angel sandwiches
- Angel torte
- Angelic raspberry dessert
- Chocolate angel cake
- Chocolate angel dessert
- Fresh lemon angel cake
- Italian angel
- Lemon angel torte
- Lemon-coconut angel cake
- Orange angel cake
- Raspberry angel cake
- Sherry angel cake
Random recipe of the day
Follow us
