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Lemon Chiffon Angel Cake

(2 Votes)
SERVES
10
PREP
15 Min
READY IN
15 Min

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 cup 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.
Notes
  • Garnish with raspberries and fresh mint.
     
  • For another cool and refreshing dessert option, check out our Minty Ice Cream Pie!

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