Try this Mary Suttons Sponge Cake Filling recipe, or contribute your own.
Suggest a better descriptionCream butten, sugar, and egg yolks. Add lemon juice and grated lemon rind. Beat egg whites until stiff. Fold into yolk mixture. Slice cake into 4 layers and spread with filling. Refrigerate overnight. Before serving, ice with whipped cream. Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@icanect.net NOTES : Cake may be purchased or homemade. Recipe by: Mary Sutton Posted to Bakery-Shoppe Digest V1 #231 by Bill Spalding
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Serving Size: 1 Serving (1834g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4980 | ||
Calories from Fat: 2123 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 235.9g | 314 % | |
Saturated Fat 116.9g | 585 % | |
Monounsaturated Fat 74.8g | ||
Polyunsanturated Fat 18.7g | ||
Cholesterol 4638.4mg | 1427 % | |
Sodium 2099.4mg | 72 % | |
Potassium 1469.2mg | 39 % | |
Total Carbohydrate 611g | 180 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 611g | ||
Protein 129.2g | 185 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4980
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