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Receta Lemon Jelly Cake
by Global Cookbook

Lemon Jelly Cake
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  Raciónes: 12

Ingredientes

  • 1 c. Sugar
  • 1/3 c. Margarine
  • 2 x Large eggs, separated
  • 1 tsp Vanilla
  • 1 3/4 c. Cake flour
  • 1/4 tsp Soda
  • 2 tsp Baking pwdr
  • 1/4 tsp Salt
  • 2/3 c. Buttermilk
  • 1/4 tsp Salt
  • 4 x Egg yolks
  • 2 x Egg whites, stiffly beaten
  • 3/4 c. Margarine
  • 3/4 c. Sugar
  • 6 Tbsp. Lemon juice
  • 1 tsp Grated lemon rind

Direcciones

  1. Cream margarine, add in sugar and beat well, till smooth and creamy. Beat in the egg yolks and vanilla. Sift the salt, baking pwdr and flour together.
  2. Add in soda to the buttermilk. To the creamed mix alternately add in the flour and the buttermilk. Beat the batter after each addition till smooth.
  3. Whip egg whites till stiff but not dry adding 1/4 tsp. salt. Fold whites into the batter. Bake in two 8 inch layer pans at 375 degrees for 25 min. Grease and flour the pans.
  4. To make filling: Heat margarine in top of double boiler. Cream sugar and egg yolks; add in to melted margarine. Add in lemon juice and rind. Mix in stiffly beaten egg whites and cook in double boiler till thick. Cold and spread between layers.