Lemon angel cake

Yield: 12 Servings

Measure Ingredient
6 \N Eggs; separated
¾ cup Sugar
¾ cup Lemon juice
1½ teaspoon Grated lemon rind
1 \N Envelope unflavored gelatin
¼ cup Cold water
¾ cup Sugar
1 \N (10-oz) angel food cake
\N \N 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, .

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