Lemon Chiffon Angel Cake
By á-46334
Ingredients
- 1 1 1 (10-inch) prepared angel food cake
- 1 1/2 1 1/2 1 1/2
- 3 14 lemon curd, with 3 tablespoons reserved for topping (about 14 ounces)
- 1 1 container 1 (12-ounce) container frozen whipped topping, thawed
Details
Servings 1
Preparation time 15mins
Cooking time 15mins
Adapted from mrfood.com
Preparation
Step 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.
Spoon lemon curd into hollowed out cake and replace top layer.
In a medium bowl, mix whipped topping and reserved lemon curd until smooth. Frost cake and refrigerate until ready to serve.
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