Lemon Strawberry Angel Cream Cake Recipe

Name: Lemon Strawberry Angel Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium size baked angel food cake; 1 Tbsp. plain gelatin; 1/4 c. cold water; 6 egg yolks; 3/4 c. lemon juice (freshly squeezed); 6 egg whites; 1/2 c. sugar; 2 c. whipping cream, whipped; 3/4 c. coconut flakes; strawberries

Servings: persons

1 medium size baked angel food cake
1 Tbsp. plain gelatin
1/4 c. cold water
6 egg yolks
3/4 c. lemon juice (freshly squeezed)
6 egg whites
1/2 c. sugar
2 c. whipping cream, whipped
3/4 c. coconut flakes
strawberries

1
Soften gelatin in cold water for 5 minutes.
2
Beat egg yolks and 3/4 cup sugar until light and creamy.
3
Add lemon juice and continue beating.
4
Cook this mixture in double boiler until it thickens slightly.
5
Add softened gelatin.
6
Cool.
7
Beat egg whites until stiff and slowly add 1/2 cup sugar as beating continues.
8
Fold cooled yolk mixture into whites.
9
Remove brown crust from cake, then pull cake apart in 1-inch pieces.
10
Fold cake into egg mixture. Place in medium size pan.
11
Chill in refrigerator.
12
Cover with whipped cream and sprinkle with coconut.
13
Top with strawberries.

972

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium size baked angel food cake, 1 Tbsp. plain gelatin, 1/4 c. cold water, 6 egg yolks, and more.

Yes, Lemon Strawberry Angel Cream Cake 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.

Lemon Strawberry Angel Cream Cake

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