1 Basic Sponge Cake Batter,
-baked as directed
LEMON FILLING
1/4 c Sugar plus
2 tb Sugar
3 tb Cornstarch
1/4 ts Salt
1 1/3 c 2% milk
2 tb Margarine
1 ts Grated lemon rind
1/4 c Fresh lemon juice plus
2 tb Fresh lemon juice
FLUFFY FROSTING
1/2 c Sugar
3 tb Water
1/8 ts Cream of tartar
1 ds Salt
1 Egg white
GARNISH
Lemon slices and rind strips
1. Prepare Basic Sponge Cake batter, and bake as directed in 10 inch
tube pan. Invert as directed; cool completely.Loosen cake from sides
of pan. Remove sides of pan, leaving cake on the tube.
2. Using a serrated knife, split cake into thirds horizontally. Remove
layers from the tube; place bottom layer cut side up on a serving
plate. Spread with 1 cup Lemon Filling (recipe to follow). Top with
middle layer. Spread the remaining Lemon filling on top. Top with
the remaining layer. Frost with Fluffy Frosting on top and sides.
Garnish with lemon slices and rind. Store loosely in refrigerator
covered.
LEMON FILLING:
Combine sugar, cornstarch, and salt in a saucepan. Gradually add milk,
stirring with a wire whisk until well blended. Bring to a boil over
medium heat, and cook 1 minute or until thickened, stirring constant-
ly. Remove from heat; stir in lemon rind and juice. Pour into a bowl
cover and chill.
FLUFFY FROSTING:
Combine all ingredients in the top of a double boiler; place over
simmering water. Beat at high speed of an electric mixer until stiff
peaks form.
SOURCE: “Cooking Light” magazine, March/April 1993
Nutritional information: per serving- 215 calories (15% from fat);
3.7 gm Fat [SAT 1.1 gm; MONO 1.5 gm; POLY 0.8gm]; CHOL 55 mg; Sodium
202 mg.
Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip
Yields
10 Servings