Lemon Angel Trifle

Rated

Ingredients

1 whole angel food cake, about 8 or 10 inches in diameter
1 envelope unflavored gelatin
3/4 cup Fresh lemon juice
1-1/4 cups sugar
3 tbsp grated lemon zest
6 whole eggs, separated
1 cup heavy cream
1 pkg fresh strawberries for garnish

Preparation

Break the cake up into walnut-size pieces.

Sprinkle the gelatin over 1/2 cup cold water and set aside.

Combine the lemon juice, 3/4 cup of the sugar, 2 tablespoons of the lemon zest, and the egg yolks in the top of a double boiler and cook over hot water, stirring, until the mixture coats the back of a spoon. Stir in the gelatin mixture and set aside to cool.

Beat the egg whites until they are foamy. Gradually beat in the remaining 1/2 cup of sugar until the mixture is stiff. Fold into the cooled yolk mixture along with the angel food cake pieces. Spoon the mixture into a 9-inch springform pan and refrigerate at least overnight. To serve, whip the heavy cream. Remove the ring from the springform. Top the cake with whipped cream and sprinkle with the remaining tbsp of grated lemon zest and a few strawberries.

Yield

Serves 10 serving

Cook Time

Prep Time: 30 mins.
Cook Time: 10 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 10 serving
Amount Per Serving:
Calories: 287
Calories from Fat: 108

Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 12g
18%
Carbohydrates 52g
17%
Dietary Fiber 4g
16%
Saturated Fat 8g
40%
Calories 287kcal
14%
Cholesterol 144mg
48%
Protein 13g
21%
Sodium 310mg
12%
Calcium
1%
Iron
13%
Vitamin A
6%
Vitamin C
36%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.