"Those who forget the pasta are condemned to reheat it."--Unknown

LEMON FILLED SPONGE CAKE WITH FLUFFY FROSTING Recipe

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This recipe for LEMON FILLED SPONGE CAKE WITH FLUFFY FROSTING, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, April 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Basic Sponge Cake batter
Lemon Filling
Fluffy Frosting
Lemon slices and rind strips (optional)

Lemon Filling:
1/4 cup plus 2 tablespoons sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/3 cups 2% low-fat milk
2 Tablespoons margarine
1 teaspoon grated lemon rind
1/4 plus 2 tablespoons fresh lemon juice

Fluffy Frosting
1/2 cup sugar
3 tablespoons water
1/8 teaspoon cream of tartar
Dash of salt
1 egg white

Directions:
Directions:
Prepare Basic Sponge Cake batter, and bake as directed in an ungreased 10—inch tube pan. Invert pan; cool completely. Loosen cake from sides of pan. Remove sides of pan, leaving cake on tube.
Using a serrated knife, split cake into thirds horizontally; remove layers from tube. Place bottom layer, cut side up, on a serving plate. Spread with 1 cup Lemon Filling; top with middle cake layer. Spread with remaining Lemon Filling; top with remaining layer. Spread Fluffy Frosting over top and sides. Garnish with lemon slices and rind, if desired. Store loosely covered in refrigerator.
Lemon Filling:
Combine sugar, cornstarch, and salt in a saucepan. Gradually add milk, stirring with a wire whisk until well blended. Add margarine. Bring to a boil over medium heat, and cook 1 minute or until thickened, stirring constantly. Remove from heat; stir in lemon rind and lemon juice. Pour into a bowl; cover and chill.

Fluffy Frosting
Combine all ingredients in the top of double boiler; place over simmering water. Beat at high speed of an electric mixer until stiff peaks form.

Number Of Servings:
Number Of Servings:
12

 

 

 

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