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Lemon Chiffon Angel Cake - abc27 WHTM

Lemon Chiffon Angel Cake

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This lighter-than-air Lemon Chiffon Angel Cake features a tangy surprise filling right at its center. It's a guiltless treat that's perfect for summer or anytime of the year.

What You'll Need:

1 (10-inch) prepared angel food cake

1 1/2 cups lemon curd, with 3 tablespoons reserved for topping (about 14 ounces)

1 (12-ounce) container frozen whipped topping, thawed


What To Do:

1. Place cake on a serving plate. Cut a 1-inch horizontal layer off top of cake. Without cutting through bottom of cake, make a vertical cut 1/2 inch from outside edge of cake all the way around cake. Make another vertical cut (parallel to first cut) 1/2 inch from inside edge of cake all around cake. Gently remove cake between 2 cuts, forming a trench, and reserve removed cake for another use. Be careful not to tear bottom of cake.

2. Spoon lemon curd into hollowed out cake and replace top layer.

3. In a medium bowl, mix whipped topping and reserved lemon curd until smooth. Frost cake and refrigerate until ready to serve.

Note: Garnish with raspberries and fresh mint.


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