Lemon Chiffon Angel Cake

By á-46334

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May 17, 2014

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

Preparation

Step 1

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.