Lemon Freezer Cake
Ingredients
- 250g butter or margarine
- 250g castor sugar
- 3 eggs, separated
- 1 tablespoon brandy or sherry
- Grated rind, juice, 1 orange
- Grated rind, juice, 1 lemon
- 15 sponge finger biscuits or 350g sponge cake cut into fingers
Method
- Grease and line a loaf tin with MONO Foil.
- Cream butter and sugar together until light and fluffy. Beat in egg yolks, brandy, orange and lemon rinds and lemon juice.
- Beat egg whites until stiff. Carefully fold into creamed mixture.
- Dip sponge fingers in orange juice and cover base of loaf tin. Spread with layer of creamed mixture. Repeat layers ending with layer of sponge fingers.
- Cover with MONO Foil and refrigerate overnight.
- Note: Lemon Freezer Cake can be easily lifted from loaf tin and wrapped in MONO Foil for freezer storage, or frozen in a GLAD Freezer Bag.
