- 8
Ingredients
- Lemon Curd
- 3 c. sliced strawberries
- 3 T. orange juice
- 1 (10 1/2 oz) loaf angel food cake
Preparation
Step 1
Combine strawberries and orange juice; cover bowl, and refrigerate 3 hours, stirring occasionally.
Line an 8 X 4 loaf pan with plastic wrap, allowing wrap to extend over edge of pan. Cut cake horizontally into 6 slices (slices will be very thin). Place 1 slice in bottom of pan. Spread 3 T. Lemon Curd over slice; top with another cake slice. Repeat layers, ending with cake slice (do not put lemon curd on top cake layer). Cover pan, and refrigerate at least 2 hours.
Place a large plate upside down on top of pan, and invert cake onto plate. Remove plastic wrap. Cut cake crosswise into 8 (1") slices; spoon strawberry mixture over each serving.
Note: Original calls for peach schnapps, or orange or raspberry liqueur.
244 cal, 1g fat, 54.3g carb, 1.5g fiber, 198mg sodium