Lemon Custard Cake
Ingredients
6 egg yolks
3/4 C. sugar
3/4 C. freshly squeezed lemon juice
1 1/2 tsp. grated lemon rind
1 unflavored gelatin
1/4 C. cold water
6 egg whites
3/4 C. sugar
1 large commercial angel food cake
Whipped cream
Maraschino cherries
Cooking Instructions
In small bowl of electric mixer, beat egg yolks with 3/4 C. of the sugar until thick and lemon-colored. Blend in lemon juice; stir in rind. Transfer to top of double boiler, and cook over hot (not boiling) water until mixture coats a spoon; remove from heat. Sprinkle gelatin over cold water. Allow to soak for 5 minutes. Stir into hot mixture until dissolved. Cool custard at room temperature. Beat egg whites until soft peaks form. Gradually add 3/4 C. sugar, and beat until stiff. Fold into cooled custard. Oil a large tube cake pan; tear cake into bite-size pieces, and arrange in pan in alternate layers with custard. Chill until firm. Unmold, fill center with whipped cream, and decorate top with maraschino cherries. Or, entire cake may be iced with whipped cream and garnished as desired.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)