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Lemon Filled Sponge Cake With Fluffy Frosting Recipe

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0 votes | 1466 views
Servings: 10

Ingredients

Cost per serving $0.15 view details

Directions

  1. 1. Prepare Basic Sponge Cake batter, and bake as directed in 10 inch tube pan. Invert as directed; cold completely.Loosen cake from sides of pan. Remove sides of pan, leaving cake on the tube.
  2. 2. 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 c. 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.
  3. Garnish with lemon slices and rind. Store loosely in refrigerator covered.
  4. LEMON FILLING:Combine sugar, cornstarch, and salt in a saucepan. Gradually add in lowfat milk, stirring with a wire whisk till well blended. Bring to a boil over medium heat, and cook 1 minute or possibly till thickened, stirring constant- ly. Remove from heat; stir in lemon rind and juice. Pour into a bowl cover and chill.
  5. FLUFFY FROSTING:Combine all ingredients in the top of a double boiler; place over simmering water. Beat at high speed of an electric mixer till stiff peaks form.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 64g
Recipe makes 10 servings
Calories 94  
Calories from Fat 23 24%
Total Fat 2.58g 3%
Saturated Fat 0.63g 3%
Trans Fat 0.42g  
Cholesterol 2mg 1%
Sodium 115mg 5%
Potassium 68mg 2%
Total Carbs 17.2g 5%
Dietary Fiber 0.1g 0%
Sugars 14.43g 10%
Protein 1.14g 2%

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