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Cake Recipes |
Amish Lemon Sponge Cake
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Amish Lemon Sponge Cake
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2-1/2 c. sifted cake flour
1 tsp. salt
2/3 c. shortening
1/3 c. cold water (approximately)
FILLING FOR ONE 9" UNCOOKED PIE SHELL:
2 tbsp. butter
1 c. sugar
3 eggs, separated
3 tbsp. flour
1/2 tsp. salt
Lemon juice & rind of 1 lemon
1 1/2 c. hot milk
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Measure sifted flour, add salt and
sift again. Cut in shortening using a pastry blender or two
knifes. Sprinkle with water mixing lightly with fork. press into
ball. Makes enough pastry for a 9 inch two crust pie or two
shells. Cream butter; add sugar and egg yolks. Beat until light
and fluffy. Stir in flour, salt, lemon juice, rind and hot milk.
Fold in stiffly beaten egg whites. Bake in 400 degree oven for
approximately 40 minutes. Serves 6 at 371 calories per serving. |
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