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Lemon-Cream Refrigerator Cake




Source of Recipe


Internet


List of Ingredients




2 3" sponge cake layers
3 egg yolks
½ c. granulated sugar
1½ tsp. grated lemon rind
1 tbsp. grated orange rind
3 tbsp. lemon juice
1/3 c. orange juice
3 egg whites
¼ c. granulated sugar
1 c. heavy cream, whipped

Buy or make sponge layers; beat egg yolks with fork; then beat in 2 c. sugar. Add rinds and juices; cook in double boiler over simmering water, for about 8 min. or until thickened. Set aside to cool; mixture becomes quite thick as it cools. Beat egg whites until moist peaks are formed; then add ¼ cup sugar while beating until stiff. Add to custard. Then pour cream into bowl in which egg whites were beaten; beat stiff, using same beater. Fold cream and egg whites into custard until thoroughly blended. Spread mixture 1" thick on first sponge layer; top with second layer, and spread thickly all over cake. Chill in refrigerator for several hours or overnight. Makes 6 to 8 servings.

Recipe