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24
small cakesEasy
Published 1966
Bake and cool the chiffon layer. Split it and fill it with lemon filling.
Cut the cake into halves and frost each half with the cream-cheese frosting, or frost one half and sprinkle the other with confectioners’ sugar.
Cut each frosted half-layer into thirds and then cut each of the thirds into four finger-shaped strips. Garnish as desir