Royal Angel Food Cake

1. 1

   Trim crust from angel cake.

2. 2

   Tear cake into pieces.

3. 3

   Combine egg yolks, 3/4 cup of sugar, lemon juice and peel.

4. 4

   Cook over hot, not boiling water, until mixture coats spoon.

5. 5

   Remove from heat and then add gelatine softened in cold water.

6. 6

   Cool until partially set.

7. 7

   Fold in egg whites beaten with remaining 3/4 cup sugar.

8. 8

   Add yellow food coloring.

9. 9

   Arrange a third of cake pieces loosely in bottom of 10-inch tube pan.

10. 10

    Pour over a third of custard mixture so it will run between cake pieces.

11. 11

    Continue until there are 3 layers of cake and 3 of custard.

12. 12

    Chill until firm.

13. 13

    Invert on cake plate and fill center with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.