Lemon-Strawberry Angel Cake
Source of Recipe
List of Ingredients
1 package white angel food cake mix (16-oz.)
Tart Lemon Filling:
1 tablespoon freshly grated lemon peel
3/4 cup freshly squeezed lemon juice
2 large eggs
Yolks of 4 large eggs
2/3 cup granulated sugar
1 pint fresh strawberries (rinsed hulled and coarsely chopped
1/2 cup granulated sugar
1/2 cup water
3 tablespoons cornstarch
1 cup heavy cream
1 tablespoon granulated sugar
Halved strawberries (blueberries and mint leaves)
Prepare cake mix according to package directions; cool completely.
Lemon Filling: At least 2 hours before using, whisk all ingredients in a
medium-size heavy saucepan (nonaluminum) until well blended. Heat over low
heat about 5 minutes, stirring often, until hot. When mixture begins to
thicken, stir constantly. Cook (don't boil or it will curdle!) about 3
minutes longer until filling thickly coats back of metal spoon. Pour thru a
strainer set over a bowl. Cover surface with plastic wrap and refrigerate.
Filling will thicken as it cools. Makes about 1-1/2 cups.
Strawberry Filling: At least 2 hours before using, put chopped strawberries
in a small heavy saucepan and mash them into a chunky puree. Mix sugar,
water and cornstarch in a small bowl until blended. Stir into berries and
cook over medium heat until boiling.
Reduce heat and simmer, stirring constantly, 1 minute or until thickened
When cool enough to handle, cover surface with plastic wrap and
refrigerate at least 2 hours. Makes about 1-1/2 cups.
To assemble, Using a long serrated knife, slice cake horizonally into 3
layers. Put 1 layer on a flat serving plate and spread with strawberry
filling. Top with second cake layer.
Gently spread with lemon filling. Top with remaining cake layer. Shortly
before serving, frost top with whipped cream and garnish with berries and mint.