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.
Serving size: Complete recipe
Calories 5260 Calories from Fat 1281
% Daily Value*
Total Fat 145 g222.4%
Saturated Fat 76 g379.9%
Trans Fat 0 g
Cholesterol 2125.6 mg708.5%
Sodium 3161.1 mg131.7%
Total Carbohydrates 910 g303.4%
Dietary Fiber 7.7 g30.6%
Sugars 613.8 g
Protein 85 g170%
Vitamin A 108.5% Vitamin C 43.7%
Calcium 97.8% Iron 197.7%
*Based on a 2000 Calorie diet