Lemon Angel Sponge

Cook in double boiler:

6 egg yolks
3/4 cups sugar
1/2 cup lemon juice
1/4 cup water

Remove from burner add:

1 tablespoon gelatine dissolved in 1/4 cup water (cool)
beat egg whites with 3/4 cups sugar till stiff.  Add to custard (cooled a little)
Break a small angel food cake in small pieces, pour custard over cake.
Spread topping over top, add nuts (if desired)

 

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