Recipe

Cream Filled Sponge Cake Recipe

	Crossfire / All my dishes 5 months, 1 week ago I love sponge cake....makes me think I'm not eating many calories!! Prep:30m Cook:60m Servings:10	Crossfire
	lemon cream filled sponge cake

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Ingredients

4 eggs, separated

1 cup sugar

juice and grated rind of 1 lemon

1 cup flour

1/4 tsp salt

cream filling: 1 cup thawed frozen whipped topping & 1/2 cup orange, lemon or pineapple marmalade

2 tbsp powdered sugar

Directions

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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