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This cream-covered, lemon-flavored gateau makes a party treat. Serves 5 to 6.
Ingredients
1 packet trifle sponges or 1 home-made fatless sponge
4 oz soft margarine
4 oz caster sugar
4 eggs, separated
2 large lemons
¼ pint double cream
5 glace cherries
5 chocolate squares
Method
Butter a 1-pound loaf tin well.
Cream the margarine and sugar together in a bowl until fluffy.
Add the egg yolks.
Whisk the egg whites until stiff and fold into the mixture, then add the grated rind and juice of the two lemons. Do not worry if the mixture curdles.
Cut the sponges lengthwise and put a layer of sponge on the base of the tin then add a layer of lemon mixture, continuing alternately and finishing the with a layer of sponge on top.
Cover with kitchen foil and put in the refrigerator for 24 hours.
When required, turn out onto a flat serving dish.
Completely cover with whipped cream and decorate the top with a line of cherries and chocolate squares, placed alternately.
Serve chilled.
Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.