This refreshing lemony treat will be an instant hit at any fall get-together. I like to serve it with a cup of coffee when I have friends over. But it’s also the perfect light dessert after a great meal.
Trust me… you and your friends will enjoy every crumb!
Lemon Chiffon Cake
1 ½ cups sugar
1 cup water
2 packages gelatin
½ pound (about 2 dozen) ladyfingers
Separate egg yolks from whites. Beat the egg yolks and stir in ½ cup of sugar and juice squeezed from lemons (should be about 4 tablespoons). Heat mixture in double boiler pot.
Stir gelatin with ½ cup of water, then dissolve in ½ cup boiling water. Stir into egg yolk mixture and allow to cool.
Beat egg whites until you have stiff peaks. Gradually add 1 cup sugar and fold into cooled egg yolk mixture.
Line a spring form pan with ladyfingers and pour in mixture. Garnish with whipped cream and chill for 3-4 hours. Enjoy!