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Lemon Refrigerator Cake

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Ingredients
  Butter/Margarine 4 Ounce
  Sponge cakes 8 Small
  Whipped cream/Chocolate sauce 1 Tablespoon
  Caster sugar 6 Ounce
  Eggs 3
  Lemon rind 1 Tablespoon
  Lemon juice 1 Tablespoon
Directions

Cream the butter and sugar until very white and light.
Beat in the egg yolks, the grated rind, and juice of the lemon.
Fold in the stiffly beaten egg whites.
Split the sponge cakes into 2 or 3 layers, and line an oblong tin or pie dish with some of them.
Fill with alternate layers of sponge and lemon mixture, finishing with sponge.
Cover and chill for 12-24 hours.
Turn out and cut in slices.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Dish: 
Cake

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4.175
Average: 4.2 (14 votes)