| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
12 |
Servings |
INGREDIENTS
| 6 |
|
Eggs; separated |
| 3/4 |
c |
Sugar |
| 3/4 |
c |
Lemon juice |
| 1 1/2 |
ts |
Grated lemon rind |
| 1 |
|
Envelope unflavored gelatin |
| 1/4 |
c |
Cold water |
| 3/4 |
c |
Sugar |
| 1 |
|
(10-oz) angel food cake |
|
|
Whipped cream |
INSTRUCTIONS
Cook together egg yolks, 3/4 cup sugar, lemon juice and rind; cook until
thick, stirring constantly. Remove from heat. Soften gelatin in water;
dissolve in lemon mixture. Beat egg whites until frothy; add remaining
sugar. Fold lemon mixture into egg whites. Break angel food cake into
walnut size pieces; fold into lemon mixture. Pour into greased tube pan or
loaf pan. Unmold and top with whipped cream when ready to serve. May be
made 3 to 4 days ahead.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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