| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 10 | Servings | ||
INGREDIENTS
| 1 | Basic Sponge Cake Batter | |
| baked as directed | ||
| 1/4 | c | Sugar plus |
| 2 | T | Sugar |
| 3 | T | Cornstarch |
| 1/4 | t | Salt |
| 1 1/3 | c | 2% milk |
| 2 | T | Margarine |
| 1 | t | Grated lemon rind |
| 1/4 | c | Fresh lemon juice plus |
| 2 | T | Fresh lemon juice |
| 1/2 | c | Sugar |
| 3 | T | Water |
| 1/8 | t | Cream of tartar |
| 1 | ds | Salt |
| 1 | Egg white | |
| Lemon slices and rind strips |
INSTRUCTIONS
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. 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 constantly. 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
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