Frosted Angel Torte

Ingredients

• 1 pkg angel food cake mix
• ¾ cup evaporated skim milk
• 1 envelope unflavored gelatin
• 3 tbsp water
• ⅓ cup sugar
• 2 tsp grated lemon or lime peel
• ⅓ cup lemon or lime juice
• few drops yellow or green food color

Method

1. Bake the cake mix as directed on the package. Pour the milk into refrigerator trays; place in the freezer and chill until partially frozen, about 1 hour. Split the cake to make 3 layers.
2. Sprinkle the gelatin on the water to soften; place over boiling water to dissolve. In a chilled bowl, beat the milk and sugar with chilled beaters on high speed until fluffy; beat in the lemon peel, lemon juice, food color and dissolved gelatin until very stiff.
3. Fill the cake layers, spreading each with about 1/3 of the filling; frost the top with the remaining filling. Freeze the cake. Remove from the freezer 20 minutes before serving. Because of the filling, refrigerate leftover cake.
4. Mocha Angel Cake variation: Prepare the angel food cake mix as directed on the package except stir 1 tablespoon powdered instant coffee into the dry mix before folding into the egg whites. Top each slice with 1/4 cup cut-up fresh peaches and a sprinkling of nutmeg (16 servings, 130 calories each).

Notes

16 servings (140 calories each). Copyright 1971 by General Mills. Card also includes the Mocha Angel Cake variation.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom