June 15, 2009

Daffodil Cake

Recipe By: Pat Myers


6 egg yolks
3/4 cup sugar
1/2 cup lemon juice
Grated rind of one lemon
1 envelope of unflavored gelatin soaked in 1/4 cup cold water
6 egg whites
1/2 cup sugar
2 10.5 ounce angel food cakes, crumbled
16 ounce container of whipped topping


Separate the 6 eggs and beat the yolks. Add 3/4 cup sugar and 1/2 cup lemon juice. Add lemon rind. Cook in double boiler until mixtures coat the spoon. (8-10 minutes usually). Add the gelatin that has been soaked to the yolk mixture. Let cool for about 10 minutes. Beat egg whites until stiff, adding 1/2 cup sugar as you whip. Fold into cooled lemon mixture. Add this to the crumbled angle food cake. Pack into a lightly greased tube pan. Chill overnight. Release from pan and frost with whipped topping. Chill until ready to serve.

To lessen the calories you can use Splenda instead of sugar and sugar-free whipped topping.

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