Healthy Cake Recipes
Lemon-Filled Sponge Cake With Fluffy Frosting Recipe
This Lemon-Filled Sponge Cake With Fluffy Frosting Recipe is one of many in
our collection of Low Fat Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Lemon-Filled Sponge Cake With Fluffy Frosting Recipe, is that they can
all be seen as diet recipes in one form or another.
Others who enjoyed this Lemon-Filled Sponge Cake With Fluffy Frosting Recipe, also visited the following
sections::
Lemon-Filled Sponge Cake With Fluffy Frosting Recipe
Ingredients:
1 basic sponge cake batter
1 lemon filling
1 fluffy frosting
1 lemon slices and rind strips
1 (to garnish)
Instructions:
1. Prepare Basic Sponge Cake batter, and bake as directed in 10 inch
tube pan. Invert as directed; cool completely.Loosen cake from sides
of pan. Remove sides of pan, leaving cake on the tube.
2. Using a serrated knife, split cake into thirds horizontally. Remove
layers from the tube; place bottom layer cut side up on a serving
plate. Spread with 1 cup Lemon Filling (recipe to follow). Top with
middle layer. Spread the remaining Lemon filling on top. Top with the
remaining layer. Frost with Fluffy Frosting on top and sides. Garnish
with lemon slices and rind. Store loosely in refrigerator covered.
=======================================================
===============
LEMON FILLING
1/4 cup plus 2 T sugar 3 T cornstarch 1/4 tsp salt 1
1/3 c 2% milk 2 T margarine 1 tsp grated lemon rind 1/4 cup plus 2 T
fresh lemon juice
Combine sugar, cornstarch, and salt in a saucepan. Gradually add milk,
stirring with a wire whisk until well blended. Bring to a boil over
medium heat, and cook 1 minute or until thickened, stirring constant-
ly. Remove from heat; stir in lemon rind and juice. Pour into a bowl
cover and chill.
======================================================= ==============
FLUFFY FROSTING
1/2 cup sugar 3 T water 1/8 t cream of
tartar dash of salt
1 egg white
Combine all ingredients in the top of a double boiler; place over
simmering water. Beat at high speed of an electric mixer until stiff
peaks form.
======================================================= =============
SOURCE: "Cooking Light" magazine, March/April 1993
Nutritional information: per serving- 215 calories (15% from fat);
3.7 gm Fat [SAT 1.1 gm; MONO 1.5 gm; POLY 0.8gm]; CHOL 55 mg; Sodium
202 mg.
Servings: 10
|
Cultivation to the mind, is as necessary as food to the body.
|
|