- 12
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
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