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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Angel Custard Royal Recipe

4.5 stars - based on 1 vote
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This recipe for Angel Custard Royal is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 10 inch Angle Cake
6 eggs separated
3/4 cup sugar
3/4 cup lemon juice
1 1/2 tsp. grated lemon rind
1 envelop unflavored gelatin
1/4 cup cold water
6 stiffly beaten egg whites
3/4 cup sugar
yellow food coloring
Directions:
Directions:
Trim crusts from angel cake. Tear whites into pieces. Combine egg yolks, sugar, lemon juice and lemon rind loop over hot water, not boiling until mixture coast on spoon. Remove from heat: add gelatin softened in 1/4 cup cold water cool until partially set. Fold into whites beaten with remaining 3/4 cup sugar; add a few drops of yellow food coloring; arrange a third of cake pieces loosely in bottom of pan. Pour over a third of custard mixture so it will run between. Continue till there are 3 layers of cake and 3 of custard. Chill until firm invert on plates fill center with whipped cream.
Number Of Servings:
Number Of Servings:
12 servings
Personal Notes:
Personal Notes:
This recipe was found among Grandma Clara Ready's recipes it was written in Grandma Anna Ready's handwriting. It must have been eaten a time or two.

 

 

 

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