Aunt Lois's Lemon Chiffon Cake
- Ready In:
- 4hrs 30mins
- Ingredients:
- 9
- Serves:
-
6-10
ingredients
- 48 ladyfingers
- 6 eggs (room temperature and separated)
- 1 cup sugar
- 1⁄2 cup lemon juice (3 lemons)
- 2⁄3 cup cold water
- 1⁄4 ounce unflavored gelatin
- 1⁄2 cup sugar
- 1 cup whipping cream
- 3 drops vanilla
directions
- Dissolve gelatin in cold water and set aside. Mix together the egg yolks, lemon juice, 1 cup sugar and pour into top of double boiler. Stirring constantly, cook over boiling water until thick as custard. Take off stove. Add gelatin to yolk mixture, stirring well then let it cool.
- In the mean time, line a 9-inch springform pan with the split lady fingers. Cut the ends off so they stand up along the sides if needed.
- Beat the egg whites until stiff then SLOWLY fold in the 1/2 cup sugar. Lastly fold the egg whites into the cooled yoke mixture. Pour into the lined pan and refrigerate covered with wax paper at least 4 hours or overnight.
- Just before serving, whip cream, with a few drops of vanilla for flavor, cover as a frosting then serve. You can add cherries or strawberries for garnish if you like.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Lauren4372
Huntley, Illinois
I work in Emergency Services for a national non-profit. Half my life is on the road, and so cooking is something I do as a hobby. Besides travel and cooking I like to watch old movies, news and the weather.