Lemon Strawberry Angel Cream Cake
Lemon Strawberry Angel Cream Cake is an moderately easy dinner. Made with 1 medium size baked angel food cake, 1 tbsp. plain gelatin, 1/4 c. cold water, 6 egg yolks and 3/4 c. lemon juice (freshly squeezed), this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Soften gelatin in cold water for 5 minutes.
Beat egg yolks and 3/4 cup sugar until light and creamy.
Add lemon juice and continue beating.
Cook this mixture in double boiler until it thickens slightly.
Add softened gelatin.
Beat egg whites until stiff and slowly add 1/2 cup sugar as beating continues.
Fold cooled yolk mixture into whites.
Remove brown crust from cake, then pull cake apart in 1-inch pieces.
Fold cake into egg mixture. Place in medium size pan.
Chill in refrigerator.
Cover with whipped cream and sprinkle with coconut.
Top with strawberries.
π· Perfect Pairings
Complete your meal with these
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