Side Pannel
Lemon Angel Cake
Ingredients List
- 6 Eggs; separated
- 3/4 c Sugar
- 3/4 c Lemon juice
- 1 1/2 ts Grated lemon rind
- 1 Envelope unflavored gelatin
- 1/4 c Cold water
- 3/4 c Sugar
- 1 (10-oz) angel food cake
- Whipped cream
Directions
Cook together egg yolks, 3/4 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.
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.
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