Sponge Custard Delight
|Sifted flour||1 Cup (16 tbs) (Pillsbury's Best Sifted Regular Or Instant Blending)|
|Baking powder||1 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Eggs||4 , separated|
|Cream of tartar||1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Apricot preserves||12 Ounce|
|Maraschino cherries||12 Ounce|
Combine flour with baking powder and 3/4 cup sugar.
Combine egg whites, cream of tartar and salt in large mixing bowl.
Beat at high speed of mixer until soft peaks form.
Gradually add 1/3 cup sugar, beating until very stiff peaks form.
Do not underbeat.
Combine in small mixing bowl egg yolks, water, lemon rind and juice and dry ingredients.
Beat 1 minute at medium speed.
Fold into egg whites, using wire whip or rubber spatula.
Turn into ungreased 9 or 10-inch tube pan.
Bake at 350° for 35 to 40 minutes.
Cut into 1/2 inch slices.
Pour 1/2 cup Custard into bottom of 12x8-inch baking dish or 3 1/2 quart casserole.
Place a layer of cake over Custard.
Spread each piece with apricot preserves.
Cover with Custard.
Repeat layers, ending with Custard.
Garnish with cherries.
Chill at least 2 hours.