Shelly's Recipe

LEMON-FILLED ANGEL FOOD CAKE

Category: Cakes

1 prepared angel food cake
2 cups heavy cream, divided
1 1/1 cups lemon filling, recipe follows
1 tbsp confectioners sugar
1 tsp vanilla extract
1 lemon, thinly sliced and cut half-way through diameter
Mint leaves
Strawberries, halved

Cut 1 inch off top of cake with a serrated bread knife. Carefully hollow out cake leaving a 1 inch shell. Whip 1 cup cream until stiff and fold with 1 cup chilled lemon filling. Spoon into cake and replace cake top. Chill at least 1 hour until set.

Whip remaining cream with confectioners sugar and vanilla extract until stiff. Frost cake with whipped cream and drizzle with remaining 1/2 cup lemon filling. Garnish with lemon wheels, mint and strawberries.

Lemon filling
1/4 cup butter
3 eggs, beaten
1 cup sugar
1/2 cup lemon juice

In a 4 cup measure, microwave butter on HIGH for 1 minutes or until melted. Stir in remaining ingredients and microwave for 4-6 minutes, stirring every minute, until clear and thickened. Chill. (This can be made several days in advance and stored in the refrigerator.)

NOTE: (I have also made this into a lime or orange filled cake.)