Lemon cake makes good presentation

RECIPE FINDER

June 25, 2008|By Julie Rothman | Julie Rothman,Special to The Sun

Ann Mitchell of Pittsfield, Mass., was looking for a recipe for a lemon cake similar to the one that someone brought to a party some years ago. It was made with pieces of angel food cake, lemon pudding and whipped cream layered in a springform pan and chilled.

Helen Kimpel, also from Pittsfield, thought she had the recipe. She found it in a magazine a long time ago and it continues to be the dessert most asked for in her family. She says that over the years she has made some changes to the original recipe and now makes it in a cut-glass bowl instead of putting it in a mold. I decided it made sense to make it that way to avoid any problems with unmolding. I also thought the glass bowl would make for a pretty presentation. When served in the glass bowl, this recipe is more like a trifle than a cake and makes an elegant and refreshing summertime dessert.@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

LEMON COCONUT FANCY CAKE

SERVES 8

2 (3 1/4-ounce) packages lemon pudding and pie filling

1 cup sugar

1 envelope unflavored gelatin

4 egg yolks

1/4 cup lemon juice

2 tablespoons grated lemon peel

1 (10-inch) baked angel-food cake (bought or homemade)

1 1/2 cups heavy cream (divided use)

1 (3 1/2-ounce) can flaked coconut

lemon slices for garnish

In a large, heavy saucepan, combine pudding mix, sugar and gelatin; mix well. Stir in 4 cups water and egg yolks, mixing well. Cook, stirring, over medium heat until mixture comes to a boil. Remove from heat; stir in lemon juice and peel. Set saucepan in a large bowl of ice cubes; cool for 15 minutes, stirring several times.

Using a serrated knife, cut cake into 1 1/2-inch cubes (they should make 6 cups). Lightly butter inside of a 10-inch bundt pan or tube pan (or make this in a glass bowl).

When filling is completely cool but not set, whip 1 cup heavy cream and fold into pudding mixture with the coconut (reserve 1 tablespoon of coconut for garnish, if desired). Add cake cubes; mix lightly until well combined.

Turn into prepared pan (or glass bowl), smooth top with spatula and refrigerate, covered, for several hours or overnight until thoroughly chilled and set.

To unmold (if making in pan): Run a sharp knife around edge of pan; invert onto serving platter; shake gently to release. If necessary, place a hot damp cloth over bottom of pan; let stand a few minutes, shake again.

When ready to serve, whip remaining heavy cream and spread on top. Decorate with lemon slices and sprinkle with coconut, if desired.

Per serving: 549 calories, 8 grams protein, 24 grams fat, 15 grams saturated fat, 80 grams carbohydrate, 1 gram fiber, 164 milligrams cholesterol, 522 milligrams sodium

RECIPE REQUESTS

James Paranilam of Baltimore would like help finding a recipe for apple fritters from the nowclosed Edelweiss bakery on Harford Road in Baltimore.

Tom Anderson of Lewisburg, W.Va., says he would love to have the recipe for fried eggplant that was served at the famous Haussner's restaurant in Baltimore.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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