Lemon Chiffon Angel Cake Recipe 445

LEMON CHIFFON ANGEL CAKE RECIPE - (4.4/5)

Lemon Chiffon Angel Cake Recipe - (4.4/5) image

Provided by á-46334

Number Of Ingredients 2

Ingredients

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

Steps:

Directions 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. 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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