Lemon Fluff Cake - Kathryn Christensen
1 medium angel food cake
½ pint whipping cream
2 3oz. lemon pudding, not instant
4 eggs, separated
Peel and juice of ½ lemon
Break cake into bite-size pieces. Place a layer in a 9 x 13 inch, glass pan. Not aluminum.
Cook pudding according to directions on the box except use 1/3 cup sugar, egg yolks are used in pudding. Beat egg whites into a meringue with ½ cup sugar. Fold meringue into lemon mixture and pour ½ over layer of angel food pieces. Add another layer of cake topped with the rest of the lemon mixture. Cover and chill. Whip cream, add sugar and vanilla to taste and spread over cake. Serves 20.
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