The Vintage Chiffon Cake Site
| Welcome | History | Before You Begin | The Original Recipe | Variations | Frostings/Icings, etc. | More Vintage Recipes | About This Site | Updates |
Frostings/Icings, etc.
Apricot Filling
Soften 1 teaspoon unflavored gelatine in 1 tablespoon apricot juice. Dissolve over hot water. Stir into 1/2 cup mashed, sweetened, cooled apricots. Chill until almost firm. Fold in 1/2 cup sweetened whipped cream.
Source: Official print ad.