How to make it

  • Preheat oven to 325 degrees
  • In medium mixing bowl, use egg beater or electric mixer to beat egg whites until stiff. Set aside.
  • In large mixing bowl, beat egg yolks until light and thick, about 3 minutes. Mixing constantly, add sugar, a little at a time, lemon juice, and grated rind. Mix until thickened, about 3 minutes. Using whisk or rubber spatula, fold in egg whites.
  • Put flour and salt in sifter and sift over egg mixture. Using whisk, gently fold in salt and flour. blend well.
  • Transfer mixture to ungreased tube pan, and bake 1 hour or until done. Invert cake onto rack, cool to room temperature and remove from pan.
  • Using serrated knife, cut cake into 3 layers. Place bottom layer of cake on serving plate, spread each layer generously with cream filling (fold in marmalade into whipped topping), and set top layers in place. Refrigerate for at least 4 hours. Before serving sprinkle cake with powdered sugar.

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  • ttaaccoo 8 years ago
    1st, thank you. I'm with you "crossfire"!! love the low-fat advantage of sponge cakes and meringue!! the idea of folding jams into coolwhip sounds fantabulous!!! 5555555
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  • organicmama 10 years ago
    This does look really yummy, thank you!
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    " It was excellent "
    mumtazcatering ate it and said...
    yummy thanks crossfire
    Was this review helpful? Yes Flag

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