Fresh Raspberry Lemon Angel Food Cake - Individual

“This is the Angel Food Cake variation of the Raspberry Lemon Tart.”
READY IN:
15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan combine I cup sugar, cornstarch, ¼ tsp salt, 4 egg yolks and the lemon juice. Add 2 cups cold water and whisk until boiling.
  2. Boil one minute and remove from heat.
  3. Stir in lemon zest and butter, stirring constantly until the butter has melted completely.
  4. Divide cake cubes into individual glasses
  5. Pour warm lemon filling over cake
  6. Top with fresh raspberries and cream.

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