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Lemon Sponge Dessert
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Source: Helen's Cook Book
| Ingredients: | |
| 6 Large | Egg Yolks, beaten |
| 3/4 Cup | Lemon Juice |
| 1 Pkg. | Gelatin,, (Dissolved) |
| in 1/4 Cup Cold Water | |
| 3/4 Cup | White Sugar |
| 1-1/2 Tsp. | Lemon Rind |
| 6 Large | Egg Whites, beaten stiff |
| with 3/4 Cup Sugar Method: Add sugar, lemon juice, rind and egg yolks. Put in top of a double boiler and cook until the mixture coats a spoon. Remove from pan and add the gelatin mixed in cold water and let cool and add 1 T. butter. Then add egg whites and sugar mixture. | |
| 1 Small Small | Angel Cake |
| 1 T. | Butter |
Put a layer of lemon mixture in angel cake pan and add a layer of
broken pieces of cake. Repeat with another layer of lemon mixture
and cake pieces until the tin is full. Let cool and chill.
Cover with whipped cream and serve.
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