"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Enchanted Cream Sponge Recipe

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This recipe for Enchanted Cream Sponge, by , is from The Kramer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathryn Kramer



1 c. flour
1 tsp. baking powder
1/4 tsp. salt
2 eggs, separated
1/2 cold water
1 tsp. grated lemon rind
3/4 c. sugar
1 tsp. lemon juice
2 T. sugar

1) Sift flour once, measure. Add baking powder and salt; sift together 3 times.
2) To egg yolks add water and lemon rind; beat with rotary egg beater until light and foamy. Add sugar gradually, beating well after each addition. Add flour mixture in small amounts, beating enough to blend.
3) Beat egg whites until foamy throughout. Add lemon juice and 2 T. sugar; beat until stiff enough to hold up in peaks. Fold into flour mixture.
4) Bake in ungreased pans, 350 degrees for 25 min.

Lemon Creme Filling:
1 c. sugar
5 T. flour
1 egg
1/3 c. lemon juice
2/3 c. water
2 tsp. butter

Cook 10 minutes in double boiler.




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