Lemon Angel Cake
Lemon Angel Cake is an moderately easy dinner. Made with 1 angel cake, 6 egg yolks, 1 tsp. lemon rind, 1 tbsp. gelatin, softened in 1/4 c. cold water and 6 egg whites, beaten stiff with 3/4 c. sugar, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Make custard of egg yolks, 3/4 cup sugar and lemon rind.
Cook until custard coats spoon.
Add gelatin; cool.
Fold in the egg white-sugar mixture, beaten stiff.
Tear angel food cake into bite size pieces and stir into lemon mixture.
Pour into well buttered angel cake pan; chill overnight.
Serve with Cool Whip or whipped cream.
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