Here's the recipe for the Lemon Mousse Cake that A makes sometimes:
1 pkg Betty Crocker SuperMoist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
2 cups heavy whipping cream
1/4 cup powdered sugar
1 ten oz jar of lemon curd
2 teaspoons grated lemon peel
1. Heat oven to 350 degrees. Grease bottoms only of 2 round pans, 8 x 1 1/2 or 9 x 1 1/2 inches, with shortening or spray with cooking spray.
2. Beat cake mix, water, oil, and egg whites in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
3. Bake 8 inch rounds 27-32 minutes, 9 inch rounds 23-28 minutes, or until toothpick inserted in center comes out clean and center springs back when lightly touched in the center. Cool 10 minutes. Run knife around the sides of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
4. Beat whipping cream and powdered sugar in chilled medium bowl with electric mixer on high speed until stiff peaks form. Fold in lemon curd and lemon peel. Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of the edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered in refrigerator.
Even though the topping is made with whipped cream mostly it isn't a heavy cake. But it can be rich. We don't have it very often, once maybe twice a year. And since it's refrigerated it's nice and cool on a hot day. It's a nice spring/summer cake.
We can find lemon curd at Wal-Mart Super Center.
Shalom,
Renae