| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Pies, Cookies, Post to bak |
1 |
Servings |
INGREDIENTS
|
|
Sponge Cake Or Angel Food Cake, *see notes |
| 1/2 |
c |
Butter |
| 1 |
c |
Sugar |
| 4 |
|
Eggs; separated |
| 1 |
|
Lemon; juice and rind only |
| 1 |
pt |
Whipping Cream |
INSTRUCTIONS
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@icanect.net
NOTES : Cake may be purchased or homemade.
Recipe by: Mary Sutton
Posted to Bakery-Shoppe Digest V1 #231 by Bill Spalding
<billspa@icanect.net> on Sep 11, 1997
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