| 1 | Prepare basic sponge cake batter, and bake as directed in 10 inch tube pan. |
| 2 | Invert as directed; cool completely.loosen cake from sides of pan. |
| 3 | Remove sides of pan, leaving cake on the tube. |
| 4 | Using a serrated knife, split cake into thirds horizontally. |
| 5 | Remove layers from the tube; place bottom layer cut side up on a serving plate. |
| 6 | Spread with 1 cup lemon filling (recipe to follow). |
| 7 | Top with middle layer. |
| 8 | Spread the remaining lemon filling on top. |
| 9 | Top with the remaining layer. |
| 10 | Frost with fluffy frosting on top and sides. |
| 11 | Garnish with lemon slices and rind. |
| 12 | Store loosely in refrigerator covered. |
| 13 | ====================================================================== lemon filling ?cup plus 2 t sugar 3 t cornstarch ?tsp salt 1 1/3 c 2% milk 2 t margarine 1 tsp grated lemon rind ?cup plus 2 t fresh lemon juice combine sugar, cornstarch, and salt in a saucepan. |
| 14 | Gradually add milk, stirring with a wire whisk until well blended. |
| 15 | Bring to a boil over medium heat, and cook 1 minute or until thickened, stirring constant- ly. |
| 16 | Remove from heat; stir in lemon rind and juice. |
| 17 | Pour into a bowl cover and chill. |
| 18 | ====================================================================== fluffy frosting ?cup sugar 3 t water 1/8 t cream of tartar dash of salt 1 egg white combine all ingredients in the top of a double boiler; place over simmering water. |
| 19 | Beat at high speed of an electric mixer until stiff peaks form. |
| 20 | ===================================================================== |
