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Lemon Ice Box

Chef.at.Home's picture
Ingredients
  Trifle sponge cake 4
  Unsalted butter 4 Ounce, melted (100 Gram)
  Caster sugar 4 Ounce (100 Gram)
  Eggs 4 Large, separated
  Lemons 2 Medium, rind grated and juiced
  Salt 1 Pinch
  Whipped cream 1⁄4 Cup (4 tbs) (For Decoration)
  Glace cherries 1⁄4 Cup (4 tbs) (For Decoration)
  Chocolate flakes 1 Tablespoon (For Decoration)
  Nuts 1⁄4 Cup (4 tbs) (For Decoration)
  Orange slices 4 (For Decoration)
  Lemon slices 4 (For Decoration)
Directions

Split each sponge cake into three slices.
Cream together the butter and sugar.
Beat in the egg yolks, followed by the lemon rind and juice.
Whisk the egg whites with the salt until stiff and fold into the creamed mixture.
Make alternate layers of sponge cake and lemon mixture in a 500 g/1 lb loaf tin lined with bakewell or greaseproof paper.
Start and finish with sponge cake.
Cover and leave in the coldest part of the refrigerator (not the freezer) for at least 6 hours or overnight.
Turn out on to a serving plate and cover with whipped cream.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Lemon

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