Angel Custard Royal

1. 1

   Divide cake into 3 parts.

2. 2

   Break into small pieces and line bottom of pan with 1/3 of cake.

3. 3

   Combine sugar, egg yolks, lemon juice and grated peel.

4. 4

   Cook over hot water (not boiling) until mixture coats spoon.

5. 5

   Remove from fire and add gelatin which has been soaked in cold water.

6. 6

   Cool until almost set.

7. 7

   Beat egg whites; fold in 1 cup sugar and add food color.

8. 8

   Arrange 1/3 cake in pan and alternately cake with custard.

9. 9

   Chill overnight. Remove from pan and cover with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.