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Sponge Custard Delight Recipe
|Sifted flour||1 Cup (16 tbs) (Pillsbury's Best Sifted Regular Or Instant Blending)|
|Baking powder||1 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Eggs||4 , separated|
|Cream of tartar||1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Apricot preserves||12 Ounce|
|Maraschino cherries||12 Ounce|
Serving size: Complete recipe
Calories 2474 Calories from Fat 195
% Daily Value*
Total Fat 22 g33.6%
Saturated Fat 6.5 g32.6%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 1176.8 mg49%
Total Carbohydrates 545 g181.6%
Dietary Fiber 14.6 g58.4%
Sugars 380.8 g
Protein 39 g77.8%
Vitamin A 58.6% Vitamin C 196.9%
Calcium 68.2% Iron 64.5%
*Based on a 2000 Calorie diet
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.
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.