Title: Mary Sutton's Sponge Cake Filling
Categories: Cakes, Pies, Cookies, Post to bak
Yield: 1 Servings

Sponge Cake Or Angel Food
-Cake, *see notes
1/2 c Butter
1 c Sugar
4 Eggs; separated
1 Lemon; juice and rind only
1 pt Whipping Cream

Cream butten, sugar, and egg yolks. Add lemon juice and grated lemon rind.
Beat egg whites until stiff. Fold into yolk mixture. Slice cake into 4
layers and spread with filling. Refrigerate overnight. Before serving, ice
with whipped cream.

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

billspa@icanect.net

NOTES : Cake may be purchased or homemade.

Recipe by: Mary Sutton

Posted to Bakery-Shoppe Digest V1 #231 by Bill Spalding
on Sep 11, 1997