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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 349
% Daily Value**
Total Fat 26g
Saturated Fat 15g
Unsaturated Fat 1g
Cholesterol 205mg
Sodium 137mg
Total Carbohydrate 27g
Dietary Fiber 0g
Sugars 26g
Protein 5g
Vitamin A  19%Vitamin C  8%
Calcium  4%Iron  3%
Potassium  2%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Mary Sutton's Sponge Cake Filling

Date Added: July 17, 2009


1/2 Cup Butter Soft
1 Pint Heavy Whipping Cream chilled
1 Cup Sugar brown, packed
4 Eggs separated
1 Lemon juice and rind only
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1. Cream butter, sugar, and egg yolks.

2. Add lemon juice and grated lemon rind. Beat egg whites until stiff.

3. Fold into yolk mixture. Slice cake into 4 layers and spread with filling.

4. Refrigerate overnight. Before serving, ice with whipped cream.

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Dietary Notes:
This recipe is very low-sodium with 137.38mg per serving

This recipe is a good source of Vitamin A with 19% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Butter, Natural Sweeteners, Citric Acid allergies.
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