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Lemon Sponge Squares Recipe
|Flour||1 1⁄2 Cup (24 tbs), sifted|
|Baking powder||1⁄4 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Eggs||3 , separated|
|Lemon juice||1 Cup (16 tbs)|
|Lemon rind||1 Tablespoon, finely grated|
|Confectioners sugar||1 Cup (16 tbs), sifted|
|Heavy cream/Evaporated milk||1 Tablespoon|
|Butter/Margarine||2 Tablespoon, softened|
Calories 823 Calories from Fat 304
% Daily Value*
Total Fat 34 g53%
Saturated Fat 20.4 g102%
Trans Fat 0 g
Cholesterol 240.3 mg
Sodium 326.5 mg13.6%
Total Carbohydrates 122 g40.7%
Dietary Fiber 1.9 g7.6%
Sugars 81 g
Protein 10 g20.5%
Vitamin A 22.8% Vitamin C 54.9%
Calcium 7.1% Iron 16.4%
*Based on a 2000 Calorie diet
Sift flour with salt and baking powder and set aside.
Cream butter and sugar until light and fluffy; add egg yolks, one at a time, beating well after each addition.
Mix in dry ingredients alternately with lemon juice, beginning and ending with dry ingredients.
Mix in lemon rind.
In a spearate bowl beat egg whites until soft peaks form.
Add confectioners' sugar, 1/4 cup at a time, beating well after each addition, then continue to beat until stiff peaks will form.
Fold egg white mixture into batter and pour into a well-greased and floured 13"x9"X 2" baking pan.
Bake 35-40 minutes on center oven rack until top springs back when lightly touched.
Cool upright in pan on a rack 3-5 minutes.
Meanwhile, mix frosting ingredients together until smooth.
While cake is still warm, spread top evenly with frosting.
Cool in pan, then cut into squares.