Angel food dessert
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Egg yolks; beaten | |
| ¾ | cup | Sugar (up to) |
| 1 | Grated lemon peel | |
| ¼ | cup | Cold water |
| 1 | Lemon; juice of | |
| 1 | tablespoon | Unflavored gelatin |
| 6 | Egg whites; stiffly beaten | |
| ¾ | cup | Sugar |
| 1 | large | Angel food cake |
| Whipped cream | ||
Directions
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.
MRS. D.E. MC LAURIE
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .