Angel food dessert

Yield: 12 Servings

Measure Ingredient
6 \N Egg yolks; beaten
¾ cup Sugar (up to)
1 \N Grated lemon peel
¼ cup Cold water
1 \N Lemon; juice of
1 tablespoon Unflavored gelatin
6 \N Egg whites; stiffly beaten
¾ cup Sugar
1 large Angel food cake
\N \N Whipped cream

Make custard of egg yolks, sugar & lemon juice. Cook in double boiler until mixture coats a spoon. Remove from heat & add gelatin which has been dissolved in cold water. Add grated lemon peel. Cool & fold in egg whites to which the last ¾ cup of sugar was added. Break cake into bite-sized pieces. Pour custard over cake & be sure all cake pieces are coated with custard. Pour into well-greased cake pan. Refrigerate overnight. Remove from pan. Slice & serve with whipped cream.


From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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