lemon jelly cake

Categories
Cake
Yield
12 Servings
MeasureIngredient
1 cup Sugar
⅓ cup Margarine
Eggs; separated
1 teaspoon Vanilla
1¾ cup Cake flour
¼ teaspoon Soda
2 teaspoons Baking powder
¼ teaspoon Salt
⅔ cup Buttermilk
¼ teaspoon Salt
Egg yolks
Egg whites; stiffly beaten
¾ cup Margarine
¾ cup Sugar
6 tablespoons Lemon juice
1 teaspoon Grated lemon rind

LEMON FILLING

Cream margarine, add sugar and beat well, until smooth and creamy. Beat in the egg yolks and vanilla. Sift the salt, baking powder and flour together.

Add soda to the buttermilk. To the creamed mixture alternately add the flour and the buttermilk. Beat the batter after each addition until smooth.

Whip egg whites until stiff but not dry adding ¼ teaspoon salt. Fold whites into the batter. Bake in two 8 inch layer pans at 375 degrees for 25 minutes. Grease and flour the pans.

To make filling: Melt margarine in top of double boiler. Cream sugar and egg yolks; add to melted margarine. Add lemon juice and rind. Fold in stiffly beaten egg whites and cook in double boiler until thick. Cool and spread between layers.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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