Sponge Custard Delight Recipe
Ingredients
| Sifted flour | 1 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| 3/4 cup plus | ||
| Sugar | 1/3 Cup (16 tbs) | |
| Eggs | 4 , separated | |
| Cream of tartar | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
| 1/2 teaspoon grated lemon rind | ||
| Lemon juice | 1 Tablespoon | |
| 12 ounce jar apricot preserves maraschino cherries | ||
Directions
Combine flour with baking powder and 3/4 cup sugar.
Combine egg whites, cream of tartar and salt in large mixing bowl.
Beat at high speed of mixer until soft peaks form.
Gradually add 1/3 cup sugar, beating until very stiff peaks form.
Do not underbeat.
Combine in small mixing bowl egg yolks, water, lemon rind and juice and dry ingredients.
Beat 1 minute at medium speed.
Fold into egg whites, using wire whip or rubber spatula.
Turn into ungreased 9 or 10-inch tube pan.
Bake at 350° for 35 to 40 minutes.
Invert immediately.
Cool.
Cut into 1/2 inch slices.
Pour 1/2 cup Custard into bottom of 12x8-inch baking dish or 3 1/2 quart casserole.
Place a layer of cake over Custard.
Spread each piece with apricot preserves.
Cover with Custard.
Repeat layers, ending with Custard.
Garnish with cherries.
Chill at least 2 hours.
Combine egg whites, cream of tartar and salt in large mixing bowl.
Beat at high speed of mixer until soft peaks form.
Gradually add 1/3 cup sugar, beating until very stiff peaks form.
Do not underbeat.
Combine in small mixing bowl egg yolks, water, lemon rind and juice and dry ingredients.
Beat 1 minute at medium speed.
Fold into egg whites, using wire whip or rubber spatula.
Turn into ungreased 9 or 10-inch tube pan.
Bake at 350° for 35 to 40 minutes.
Invert immediately.
Cool.
Cut into 1/2 inch slices.
Pour 1/2 cup Custard into bottom of 12x8-inch baking dish or 3 1/2 quart casserole.
Place a layer of cake over Custard.
Spread each piece with apricot preserves.
Cover with Custard.
Repeat layers, ending with Custard.
Garnish with cherries.
Chill at least 2 hours.
Chef
