THIS IS DELICIOUS
ENCHANTED CREAM SPONGE One cup sifted self-raising flour, J teaspoon baking powder. •?, teaspoon salt. 2 eggs (separated), 1 cup cold water, 1 teaspoon grated lemon rind, i cup white sugar, 1 teaspoon lemon juice, 2 tablespoons white sugar Sift flour, baking powder and salt three times To egg-yolks add water and lemon rind. Beat with rotary eggbeater until light and foamy. Add sugar gradually, beating well after each addition. Add sifted flour, baking powder and salt in small amounts, blending well. Beat egg-whites until foamy, add lemon juice and two tablespoons sugar, beat until stiff enough to hold up in peaks, fold into flour mixture and turn into two ungreased 8inch sandwich tins. Bake in moderate oven for 25 minutes.
Filling.—Combine J cup of white sugar with three tablespoons self-rais-ing flour in top of double boiler. Add 1 slightly-beaten egg, 1-3 cup of lemon juice, 1-3 cup of water and 1 teaspoon butter, mixing thoroughly. Place over boiling water and cook 10 minutes, stirring constantly. Chill and fold in 1 teaspoon grated lemon rind and ;1 cup whipped cream. Place between the two layers of cake and sprinkle top with icing sugar.
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Wairarapa Times-Age, 28 September 1939, Page 10
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195THIS IS DELICIOUS Wairarapa Times-Age, 28 September 1939, Page 10
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