This Lemon-Angel Cake Dessert

Lorrie’s Lemon-Angel Cake Dessert: A Sweet and Irresistible Treat

About the Recipe

Lorrie’s Lemon-Angel Cake Dessert is a timeless classic that has been passed down through generations. This dessert is a perfect blend of gelatin-amped lemon custard, pieces of angel food cake, whipped egg whites, and whipped cream. The recipe was originally shared by Lorrie’s mother, Barbara Turpit, and is sure to impress your guests.

Ingredients

• 6 large egg yolks
• 3/4 cup fresh lemon juice
• 3/4 cup granulated sugar
• 1/2 teaspoon minced lemon zest, colored portion of peel (Lorrie likes to add a little more)
• 1/4 teaspoon salt
• 1/4 cup water
• 1 1/2 tablespoons unflavored gelatin
• 6 large egg whites
• 3/4 cup granulated sugar
• 1/2 large angel food cake or 1 whole loaf angel food cake, torn into bite-sized pieces; see cook’s notes
• 1 cup heavy whipping cream, whipped
• Frosting: 2 cups heavy whipping cream, whipped with 2 tablespoons powdered sugar

Cook’s Notes

The loaf-style angel food cakes at my supermarket are a little scrawny, so I use 1 1/3 loaves.

Directions

1. In the top of a double boiler, beat together the egg yolks, lemon juice, 3/4 cup sugar, zest, and salt until well combined. Place over simmering water and cook on medium heat, stirring constantly with a wooden spoon, until the mixture coats the spoon. Ensure the top bowl is not touching the water. This will take some time. The custard doesn’t need to be overly thick, just enough to coat the spoon. Gelatin will further thicken it.
2. Soften gelatin in water. Lorrie’s trick is to use a microwave-safe container and put it in the microwave for about 10 seconds and then stir it to dissolve gelatin. Stir it into the custard mixture until well combined. Cool (it should be cool but not cold).
3. Beat egg whites until stiff and glossy, gradually adding 3/4 cup sugar little by little while beating. Fold in the custard. In a large bowl, fold together the egg white-lemon custard mixture, angel food cake pieces, and 1 cup of cream that is whipped. Place the mixture in an angel food cake pan with a removeable bottom. (No need to oil the pan.) Cover with plastic wrap to seal and refrigerate for up to 3 days. To unmold, run a thin-bladed knife around the edge of the now-firm mixture and pull out the dessert holding the central column. Run that knife around the column and under the dessert. Unmold on a cake plate. Frost with whipped cream. If desired, return to refrigerator for up to 8 hours. To serve, cut into wedges.

Conclusion

Lorrie’s Lemon-Angel Cake Dessert is a show-stopping dessert that is sure to impress your guests. With its creamy lemon custard, tender angel food cake, and whipped cream, it’s the perfect treat for any occasion. Plus, it can be prepared up to 3 days in advance, making it a great option for busy hosts.

Frequently Asked Questions

Q: Can I make this dessert in advance?
A: Yes, the dessert can be prepared 3 days in advance and refrigerated.

Q: How do I unmold the dessert?
A: To unmold, run a thin-bladed knife around the edge of the now-firm mixture and pull out the dessert holding the central column. Run that knife around the column and under the dessert. Unmold on a cake plate.

Q: Can I change the amount of lemon zest?
A: Yes, you can adjust the amount of lemon zest to your taste. Lorrie likes to add a little more than the recipe calls for.

Q: What type of angel food cake should I use?
A: You can use either a large angel food cake or a whole loaf angel food cake, torn into bite-sized pieces.