Serves: 5
Total Calories: 512
Beat egg yolks until light. Add 3/4 cup sugar, lemon juice and lemon rind. Cook in double boiler until thick. Remove from heat and add gelatin which has been soaked in water.
Beat egg whites until stiff. Then gradually add 3/4 cup sugar, beating after every addition. Fold the cooled egg yolk mixture into the egg whites.
Tear angel food cakes into 1 1/2 to 2 inch pieces. (Cakes are available in all super markets.) Put a layer of the torn cake in the bottom of a regular angel food cake pan. Pour on some of the lemon mixture, then repeat with cake and lemon mixture to fill cake pan. Use a rubber spatula to push into the cake so that the sauce gets around all the cake pieces. Refrigerate for at least 6 hours. Unmold and frost with 1 1/2 cups heavy cream, whipped and sweetened to taste with sifted powdered sugar.
This Lemon Angel Cake recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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