Ingredients
- 1 x Basic Sponge Cake Batter, baked as directed
- 1/4 c. Sugar plus
- 2 Tbsp. Sugar
- 3 Tbsp. Cornstarch
- 1/4 tsp Salt
- 1 1/3 c. 2% lowfat milk
- 2 Tbsp. Margarine
- 1 tsp Grated lemon rind
- 1/4 c. Fresh lemon juice plus
- 2 Tbsp. Fresh lemon juice
- 1/2 c. Sugar
- 3 Tbsp. Water
- 1/8 tsp Cream of tartar
- 1 dsh Salt
- 1 x Egg white Lemon slices and rind strips
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Lemon Filled Sponge Cake With Fluffy Frosting
Servings: 10
Directions
- 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. 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.
- Garnish with lemon slices and rind. Store loosely in refrigerator covered.
- 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.
- 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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