Lemon Refrigerator Cake
|Sponge cakes||8 Small|
|Whipped cream/Chocolate sauce||1 Tablespoon|
|Caster sugar||6 Ounce|
|Lemon rind||1 Tablespoon|
|Lemon juice||1 Tablespoon|
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.