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

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.