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Strawberry-Lemon Angel Cake
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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
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.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |