Lemon Angel Cake

6 ingredients
7 steps

Ingredients

  • 1 angel cake
  • 6 egg yolks
  • 1 tsp. lemon rind
  • 1 Tbsp. gelatin, softened in 1/4 c. cold water
  • 6 egg whites, beaten stiff with 3/4 c. sugar
  • 3/4 c. sugar

Directions

  1. 1
    Make custard of egg yolks, 3/4 cup sugar and lemon rind.
  2. 2
    Cook until custard coats spoon.
  3. 3
    Add gelatin; cool.
  4. 4
    Fold in the egg white-sugar mixture, beaten stiff.
  5. 5
    Tear angel food cake into bite size pieces and stir into lemon mixture.
  6. 6
    Pour into well buttered angel cake pan; chill overnight.
  7. 7
    Serve with Cool Whip or whipped cream.

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