Lorrie was my first college roommate. It was decades ago, yet I remember clearly that checking into that dorm room fueled its share of anxiety. Would my dormmate be friendly? Would she be interesting? Would she let me play my banjo? The answers to all those worries? Yes, she was a perfect match.
And to this day we remain pals. It turned out that she is a wonderful cook and baker. I especially love her Lemon-Angel Cake Dessert, an irresistible blend of gelatin-amped lemon custard, pieces of angel food cake, whipped egg whites, and whipped cream.
The recipe was handed down by Lorrie’s mother, Barbara Turpit. Not only is it delicious, but it is great for entertaining. It can be prepared 3 days in advance and refrigerated. On the day it is slated to be served, frost it with whipped cream and pop it back in the fridge. To make it you will need an angel food cake pan with a removeable bottom, a very large bowl, and a double boiler.
Lorrie’s Lemon-Angel Cake Dessert
Yield: 12 to 16 servings
INGREDIENTS
6 large egg yolks
3/4 cup fresh lemon juice
3/4 cup granulated sugar
1/2 teaspoon minced lemon zest, colored portion of peel (Lorrie likes to add a little more)
1/4 teaspoon salt
1/4 cup water
1 1/2 tablespoons unflavored gelatin
6 large egg whites
3/4 cup granulated sugar
1/2 large angel food cake or 1 whole loaf angel food cake, torn into bite-sized pieces; see cook’s notes
1 cup heavy whipping cream, whipped
Frosting: 2 cups heavy whipping cream, whipped with 2 tablespoons powdered sugar
Cook’s notes: The loaf-style angel food cakes at my supermarket are a little scrawny, so I use 1 1/3 loaves.
DIRECTIONS
1. In the top of a double boiler, beat together the egg yolks, lemon juice, 3/4 cup sugar, zest, and salt until well combined. Place over simmering water and cook on medium heat, stirring constantly with a wooden spoon, until mixture coats the spoon (the stage when a sauce or custard is thick enough to form a film on the back of a spoon — when you run your finger down the back of the spoon it leaves a trail.) Ensure the top bowl is not touching the water. This will take some time. The custard doesn’t need to be overly thick, just enough to coat the spoon. Gelatin will further thicken it.
2. Soften gelatin in water. Lorrie’s trick is use a microwave safe container and put it in the microwave for about 10 seconds and then stir it to dissolve gelatin. Stir it into custard mixture until well combined. Cool (it should be cool but not cold).
3. Beat egg whites until stiff and glossy, gradually adding 3/4 cup little by little while beating. Fold in custard. In a large bowl, fold together the egg white-lemon custard mixture, angel food cake pieces, and 1 cup of cream that is whipped. Place mixture in an angel food cake pan with a removeable bottom. (No need to oil the pan.) Cover with plastic wrap to seal and refrigerate for up to 3 days. To unmold, run a thin-bladed knife around the edge of the now-firm mixture and pull out the dessert holding the central column. Run that knife around the column and under the dessert. Unmold on cake plate. Frost with whipped cream. If desired, return to refrigerator for up to 8 hours. To serve, cut into wedges.
Source: Lorrie Smith, Barbara Turpit, and Mary McEntee