Strawberry-Lemon Angel Cake Recipe

Strawberry-Lemon Angel Cake Recipe photo by Taste of Home

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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!"

This recipe is:

Healthy

Diabetic Friendly

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Strawberry-Lemon Angel Cake Recipe

Prep: 35 min. Cook: 15 min. + chilling

Yield: 14 Servings

35 15 50

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.

Nutritional Analysis: One serving (1 piece with strawberries) equals 248 calories, 6 g fat (3 g saturated fat), 59 mg cholesterol, 256 mg sodium, 45 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat, 1/2 fruit.

Originally published as Strawberry-Lemon Angel Cake in Light & Tasty August/September 2004, p60