Lemon Angel Food Dessert – a delicious recipe with cake, eggs, white sugar, lemon juice, unflavored gelatin, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bake angel food cake as per directions.
2
Trim off the crusts and break into bite size pieces.
3
Combine 6 egg yolks, 3/4 cup sugar and 3/4 cup of lemon juice.
4
Cook in double boiler until thickened (coats spoon).
5
Remove from heat and add 1 tbsp.
6
unflavored gelatin softened in 1/4 cup of water to mixture and cool.
7
Beat 6 egg whites till stiff and add 1/2 cup sugar.
8
Fold whites into egg yolk mixture.
9
Arrange 1/3 of cake pieces loosely in bottom of tube pan.
10
Pour 1/3 of lemon custard mixture over cake.
11
Continue until there are 3 layers ending with the custard mixture.
12
Refrigerate overnight.
13
Loosen and remove from pan.
14
Frost with whipped cream.
15
An alternative method to assembling this cake would be to mix the angel food pieces with the custard mixture and put in a spring form pan. Make it the day before. When released from the pan frost with whipped cream or Cool Whip. This works wonderfully.
469
kcal
Calories
15
g
Fat
69
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 baked 10 inch angel food cake, 6 eggs, separated, 1 1/4 cups white sugar, divided, 3/4 cup lemon juice, and more.
Yes, Lemon Angel Food Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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