1 prepared angel food cake 6 large eggs, separated 1 1/2 cups granulated sugar – divided use 3/4 cup lemon juice 1 1/2 teaspoons grated lemon peel 1 (1/4-ounce) envelope unflavored gelatin 1/2 cup water
In a bowl, with an electric mixer at mediumspeed, beat together 6 egg yolks, 3/4 cup sugar, lemon juice,and grated lemon peel. Pour into a saucepan and cook over hot,not boiling, water, until the mixture coats a spoon. Remove fromthe heat.
In a bowl soften unflavored gelatin inwater and add to the custard.
Beat 6 egg whites until stiff, graduallyadding remaining 3/4 cup sugar; gently fold into the custardmixture.
Tear the angel food cake into bite-sizedpieces and place the pieces in a well-greased 13 x 9-inch bakingpan; pour the custard on top and chill until firm.
Makes 8 servings.
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