Gran'S Easter-Egg Cake
A delightful Easter-Egg Cake featuring a fluffy angel food cake layered with a tangy lemon-flavored gelatin and cream topping. Tinted green coconut adds festive color, making it perfect for spring celebrations and family gatherings. Light, refreshing, and visually appealing, it suits all ages.
Ingredients
Instructions
- Sprinkle unflavored gelatin over cold water and let soften.
- Blend egg yolks and 3/4 cup sugar in the top of a double boiler.
- Add lemon juice and lemon rind and cook over simmering water, stirring constantly until mixture is as thick as medium white sauce.
- Remove from heat and add softened gelatin, stirring until dissolved.
- Chill mixture until it thickens and mounds.
- Break angel food cake into small pieces and layer in a serving dish.
- Pour the chilled lemon gelatin over the cake pieces.
- Whip the heavy cream with sugar until stiff peaks form and spread over the gelatin layer.
- Tint shredded coconut green and sprinkle on top for decoration.
Nutrition & Diet Analysis (per serving)
411
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).