Sponge Cakes with Lemon Filling
Sponge Cakes With Lemon Filling is an moderately easy dinner. Made with 6 eggs (medium), 12 oz. sugar or weight of eggs in sugar, 6 oz. flour or half weight of eggs in flour, 1 lemon (grated rind and juice) and 1/3 tsp. salt, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Separate eggs, beating egg yolks until lemon colored. Add sugar to egg yolks. Beat until light and creamy. Add the juice and grated rind of lemon. Stir in the flour. Finally fold in the egg whites, beaten to a stiff froth.
Bake in a 300Β° oven for 30 minutes. Into sides of cake, make a slit and fill with lemon filling.
π· Perfect Pairings
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