The Lemon Refrigerator Cake
If you're looking for a new dessert for Christmas dinner, try this delicious cake that is scrumptious to the last bite.
Yield
1 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
separated |
|
| 1 ½ | cup |
sugar
|
|
| ¾ | cups |
lemon juice
|
|
| 1 ½ | teaspoon |
lemon zest
grated |
|
| 1 | tablespoon |
gelatin, unflavored
plain |
*
|
| ¼ | cup |
water
cold |
|
| 1 | each |
angel food cake
|
*
|
| 1 | cup |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
separated |
|
| 355 | ml |
sugar
|
|
| 177 | ml |
lemon juice
|
|
| 7.5 | ml |
lemon zest
grated |
|
| 15 | ml |
gelatin, unflavored
plain |
*
|
| 59 | ml |
water
cold |
|
| 1 | each |
angel food cake
|
*
|
| 237 | ml |
heavy whipping cream
whipped |
|
Directions
Use a 10 inch angel food cake or a sponge cake. Combine the lightly beaten egg yolks, ¾ cup sugar, lemon juice and rind. Cook in the top of a double boiler over hot, not boiling, water until mixture coats a spoon. Remove from heat and stir in the plain gelatin (one envelope) that has been soaked in the ¼ cup water. Beat egg whites until stiff and gradually add the remaining sugar, beating constantly. Fold in the custard gently.
Tear cake into small pieces and arrange in the bottom of a greased tube pan. Pour custard over cake and alternate layers of cake and the custard until all is used, ending with a cake layer.
Chill until firm. Unmold and serve with whipped cream. You can decorate this dessert with candied cherries or other fruits and nuts if desired.
