Strawberry-Lemon Angel Cake
Light & Tasty
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"I couldn't decide how to use the lemon curd a friend had given me, so I tried spreading it between layers of angel food cake," relates Marietta Eklund of Pittsburgh, Pennsylvania. "I topped each piece with strawberries. We loved it!"
SERVINGS: 14
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 35 min. Cook: 15 min. + chilling
Ingredients:
- 1 package (16 ounces) angel food cake mix
- 3 eggs
- 1 cup sugar
- 1/2 cup lemon juice
- 6 tablespoons butter, melted
- 2 tablespoons grated lemon peel
- 4 to 5 drops yellow food coloring, optional
- 1 quart fresh strawberries, sliced
Directions:
Prepare cake batter according to package directions.
For lemon curd, in the top of a double boiler, beat eggs and sugar. Stir in the lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until mixture has thickened and a thermometer reads 160°. Strain to remove peel and stir in food coloring if desired. Refrigerate.
Split cake horizontally into three layers. Place bottom layer on a serving plate; top with a third of the lemon curd. Repeat layers twice. Refrigerate until serving. Garnish with strawberries. Yield: 14 servings.