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Sponge Custard Delight

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Ingredients
  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
  Salt 1⁄4 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
Directions

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.
Invert immediately.
Cool.
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked

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