Mary sutton's sponge cake filling
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Sponge Cake Or Angel Food Cake, *see notes | ||
| ½ | cup | Butter |
| 1 | cup | Sugar |
| 4 | Eggs; separated | |
| 1 | Lemon; juice and rind only | |
| 1 | pint | Whipping Cream |
Directions
Cream butten, sugar, and egg yolks. Add lemon juice and grated lemon rind.
Beat egg whites until stiff. Fold into yolk mixture. Slice cake into 4 layers and spread with filling. Refrigerate overnight. Before serving, ice with whipped cream.
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@...
NOTES : Cake may be purchased or homemade.
Recipe by: Mary Sutton
Posted to Bakery-Shoppe Digest V1 #231 by Bill Spalding <billspa@...> on Sep 11, 1997
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