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Lemon Angel Food Slice

 

During the 1970s, my mother-in-law often served this refreshing, make-ahead dessert. Refrigerator slice desserts develop flavour and texture when made at least 24 hours before serving. Vintage instructions were usually minimal. I found the following version written in my mother-in-law’s handwriting. Scroll further down for my more detailed instructions.   

Cake Layers: Slice one angel food cake, as you would a loaf of bread. Use a mix or buy a cake.

Filling: Lemon Cream

Cook a double Jell-o lemon pie filling, cool

Prepare a double Dream Whip

Fold Dream Whip into cooled lemon pie filling

Method: In a 9” by 13” pan, place half of the cake slices to cover the bottom. Layer half of the lemon-Dream Whip mixture. Repeat with the remaining cake and end with the lemon mixture.

Cover the top with toasted almond slices. 

Refrigerate for 24 hours before serving. 

 

Angel Food Lemon Slice

This is my version of a delicious vintage slice.

 

Ingredients:

Base:

1 angel food cake

Filling:

1 recipe of lemon pie filler made from scratch

2 envelopes of Dream Whip or a large container of Cool Whip or 1 cup of real cream whipped

Topping: Toasted almonds to cover

 

Method:

I make the vintage angel food cake recipe featured in “Maureen’s Kitchen” in Saskatoon HOME Magazine's spring issue. When my gluten-free family members are visiting, I prepare a Kinnikinnick Gluten-Free Angel Food mix, starting with fresh egg whites.  

I make a recipe of microwave lemon pie filling from scratch. My Six Minute Lemon Pie Filling is gluten-free. I have also used Versatile Lemon Pudding which contains flour.     

If you want your lemon pie filling to have a rich yellow colour, use eggs with brightly coloured yolks or a drop of yellow food colouring. 

To Make Lemon Cream:

Fold your chosen whipped topping into the lemon pie filling.  

To Toast Almonds: 

Set the oven to 350°F. Spread almonds onto an aluminum pan and toast for about 8 minutes stirring at 2-minute intervals. 

Assembly:

Choose a container for the dessert. It can be a 9” by 13” cake pan, an antique bowl, or a trifle dish. There are no rules. Cover the bottom of your container with a layer of cake. Spread half of the lemon cream over the first cake layer. Add another layer of cake and end with the rest of the lemon cream.

Top the dessert with a layer of toasted, thinly sliced almonds. 

Place the covered dessert in the refrigerator for 24 hours before serving. This dessert also freezes well and tastes great right from the freezer.  

Feel free to improvise with this dessert. Choose to use a combination of mixes and homemade ingredients if that is what you have on hand. 

 

 

 

 

 

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