Lemon Sauce for Angel Cake
- 6 egg yolks, beaten
- ½ cup sugar
- ½ cup lemon juice
- Cook all together in a double boiler till cools, spoon.
- Dissolve 1 package gelatin in 1/4 cup cold water.Add to lemon mixture. Beat 6 egg whites stiff; add 1/2 cup sugar. Add to lemon mixture.
- Divide angel cake in 3 layers-with thread. Put sauce between layers-serve topped with whip cream or frost with whipped cream.
- Servings/Yield: Servings: --
- Source
Hazel Snow
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