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Lemon Chiffon Cake Recipe

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This recipe for Lemon Chiffon Cake is from Grandma Grace's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 dozen eggs, separated
1 ˝ cups sugar
4 lemons—juice and rind
˝ pint heavy cream
3 packages lady fingers
Directions:
Directions:
Make the day before plan to serve.

Grease an 11” spring form lightly.
Line it with ladyfingers that have been split in half.
Crumble the rest of the lady fingers and press into bottom of spring form.
Dissolve 1˝ packages of gelatin in ˝ cup plus one T cold water.
Mix well.
Mix egg yolks with sugar and beat well.
Add juice and grated rind of lemons.
Put in the top of a double boiler over simmering water.
Cook about 5 minutes.
Add gelatin and cook till thickened. Mixture should coat spoon.
Remove and put in bowl.
Cover with saran wrap on the top of lemon mixture so a coat does not form.
Put in the refrigerator until cool, but not set.
Beat egg whites till stiff.
Fold into cooled lemon mixture.
Pour into spring mold.
Refrigerate overnight.
Before serving, remove side of spring mold.
Top with whipped cream and toasted coconut.

 

 

 

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