Aunt Margaret's Lemon Cream Spongecake |
Course : Cakes
Serves: 1 |
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Ingredients:
1/2 cup sugar |
2 large eggs |
1 teaspoon vanilla |
1/4 cup flour |
1 tablespoon cornstarch |
2 tablespoons butter melt -- cool |
1/2 cup lemon curd -- (purchased) |
1/2 cup heavy cream |
1 tablespoon confectioners sugar |
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Preparation / Directions:
Preheat oven to 350 degrees. Grease and flour pan.
Beat sugar and eggs. Add vanilla. Combine flour and cornstarch and add to egg mixture. Mix in butter.
Bake for 10 minutes or until toothpick comes out clean. Cool in pan for ten minutes and the completely. Halve cake horizontally and spread bottom layer with lemon curd. Whip cream with powdered sugar until stiff peaks form and spread atop curd. Put top layer on the whipped cream and sprinkle with remaining tablespoon of sugar.
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Nutritional Information:
698 Calories (kcal); 53g Total Fat; (69% calories from fat); 17g Protein; 37g Carbohydrate; 537mg Cholesterol; 157mg Sodium |
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