Lemon-Filled Sponge Cake with Fluffy Frosting

By dashy_65

Ingredients

• Lemon Filling:
• Basic Sponge Cake Batter
• 1/4 c. plus 2 T sugar
• 3 T. cornstarch
• 1/4 t. salt
• 1 1/3 c. 2% milk
• 2 T. butter or margarine
• 1 t. lemon zest
• 1/4 c. plus 2 T. fresh lemon juice
• Fluffy Frosting:
• 1/2 c. sugar
• 3 T. water
• 1/8 t. cream of tartar
• dash of salt
• 1 egg white

Details

Servings 12

Preparation

Step 1

Prepare basic sponge batter and bake as directed in ungreased 10" tube (angel food cake) pan. Invert pan; cool completely. Loosen cake from sides of pan. Remove sides of pan leaving cake on tube.

Using serrated knife, split cake into thirds horizontally; remove layers from tube. Place bottom layer, cut side up on serving plate. Spread with 1 cup lemon filling; top with middle layer, spread with remaining filling; top with last layer. Spread frosting over top and sides. Garnish with lemon slices and rind if desired.

Filling: Combine sugar, cornstarch and salt in a saucepan. Gradually add milk, stirring with a wire whisk until well blended. Add butter. Bring to boil over medium heat, and cook 1 minute or until thickened, stirring constantly. Remove from heat; stir in lemon zest and juice. Pour into bowl, cover and chill.

Frosting: Combine all ingredients in the top of a double boiler; place over simmering water. Beat on high of electric mixer until stiff peaks form.

215 cal, 3.7g fat, 41.7 carb, 202mg sodium