Many people are trying out wonderful and interesting recipes that have either been handed down or that they have found in an obscured cook book from times of yore (aka the 50's)
In many cook books, the aspic salad and jell-o concoctions were all the rage.
Simple recipes, made to impress dinner goers.
You didn't just call up friends to meet at the local restaurant, you invited them over, you made a meal, broke bread, shared laughter and probably some cocktails. I want to use as part of our blog to not only talk about vintage pieces, retro fines and deals, but to also delve into vintage recipes and share our journey with you. So bring a bottle of Tums make yourself a cocktail and enjoy.
I have always enjoyed hosting get togethers and trying now recipes.
This one here was my grandmothers easy go to for Easter, Birthdays and Father's Day. Quick, easy and so delicious.
I can't believe how easy this cake is to make! -Terry
My grandmother, always made this cake for my grandfather for his birthday and for Father's Day. It's a very simple cake that I enjoy making for my own family now. Every once in a while in the summer I like to use this for guests when they come over. My grandmother always made this with prepackaged lemon pie filling and a pre-made angel food cake. I continue the tradition of keeping it simple and easy.
I hope you enjoy Gigi's lemon cloud cake.
Gigi's Lemon Cloud Cake
Ingredients
package of Shirriff lemon pie filling
two egg yolks
1/3 cup cold water
2 cups boiling water
1 tbsp butter
Pre-made Angel Food Cake
Cool-Whip
sprinkles (optional)
Directions
Gigi liked to keep things short and simple. When a boxed product would work, it was used. Homemade Angel Food Cake works just as amazingly!
Follow instructions on the Shirriff Lemon Pie Filling
Allow the pie filling to cool for at least 30 min
While the filling is cooling, open the Angel Food Cake and cut the cake into 1 inch pieces. Place the pieces in a large bowl.
Once filling is cool, pour over the Angel Food Cake pieces. Mix till each piece is covered in the lemon filling.
Spoon the cake mixture into the Angel Cake form (or pan of choice)
Place cake in the fridge till completely cool.
Once chilled, slowly use a knife to release the edges of the cake from the pan and invert cake onto a serving dish.
Once removed, ice the cake with the Cool Whip. Add sprinkles if desired