Lemon-filled sponge cake with fluffy frosting
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Basic Sponge Cake Batter | ||
| Lemon Filling | ||
| Fluffy Frosting | ||
| Lemon slices and rind strips | ||
| (to garnish) | ||
| LEMON FILLING | ||
| FLUFFY FROSTING | ||
| 1 | egg white | |
Directions
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.
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¼ cup plus 2 T sugar 3 T cornstarch ¼ tsp salt 1⅓ c 2% milk 2 T margarine 1 tsp grated lemon rind ¼ cup plus 2 T fresh lemon juice
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.
======================================================= ============== ½ cup sugar 3 T water ⅛ t cream of tartar dash of salt
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 1⅒ gm; MONO 1½ gm; POLY 0.8gm]; CHOL 55 mg; Sodium 202 mg.