Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is a great recipe to fill and frost angel food cake, especially in the summer months.

Gallery

Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
12
Yield:
1 - 9 or 10 inch tube cake
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat apricots by placing them in a bowl, cover with water, and microwave on high for about 10 minutes or until the water is absorbed. Soften gelatin in the cold water. Blend apricots into the gelatin. Add lemon juice, sugar and salt and mix. Chill until slightly thickened (about 1 hour).

    Advertisement
  • Whip the cooled apricot mixture until frothy. In a separate bowl, whip the cream until soft peaks form. Fold the whipped cream into the apricot mixture.

  • Split cake into 2 or 3 layers. Fill between layers, and frost side and top. Chill overnight.

Nutrition Facts

149 calories; protein 1.5g; carbohydrates 20.9g; fat 7.4g; cholesterol 27.2mg; sodium 58.9mg. Full Nutrition
Advertisement