Lemon Chiffon Ice Box Cake

Ingredients

• 5 egg yolks, beaten
• cup lemon juice
• 1 cup sugar (about 4 lemons)

Method

1. 1

   Cook the above until it forms a soft custard.

2. 2

   While hot add 1 tablespoon Knox Gelatine soaked in 1 cup cold water and 1 teaspoon grated lemon rind.

3. 3

   Cool.

4. 4

   Fold in 5 beaten egg whites and 1/2 cup sugar.

5. 5

   Rinse cake tin in cold water.

6. 6

   Cut sponge cake layers in cubes.

7. 7

   Alternate layers of sponge cake and chiffon mix.

8. 8

   Let it set in refrigerator.

9. 9

   Serve with whipped cream and decorate with cherry.

As published

This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 23. The excerpt below is the record exactly as published.

LEMON CHIFFON ICE BOX CAKE 5 egg yolks, beaten cup lemon juice 1 cup sugar (about 4 lemons)

Cook this with the app: pantry check, scaling, and the assistant.