Try this Angel Food Cake with Lemon Curd recipe, or contribute your own.
Suggest a better descriptionLEMON CURD
In small heavy saucepan, combine eggs, sugar, lemon rind, juice and butter. Cook over low heat, stirring, for 15 to 20 minutes or until thick enough to thickly coat spoon (mixture will thicken when cold). Place waxed paper directly on surface; refrigerate until chilled or for up to 5 days. Makes 1 1/2 cups.
ASSEMBLY
Cut 1 inch slice off top of cake. Carefully hollow out cake, leaving 1 inch thick walls. Whip 1 cup of the cream; fold in 1 cup of the lemon curd. Spoon into cake tunnel, filling to top; replace top slice. Refrigerate for 1 hour.
Whip remaining cream; beat in sugar and vanilla. Spread over top and sides of cake. Refrigerate for 1 or up to 12 hours.
TO SERVE
Spread remaining lemon curd onto top of filled cake, drizzling some lemon curd down sides attractively, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 151 | ||
Calories from Fat: 78 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 12 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 70.4mg | 22 % | |
Sodium 46.7mg | 2 % | |
Potassium 44.7mg | 1 % | |
Total Carbohydrate 17.1g | 5 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 17.1g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 151
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