Ingredients for sponge
Eggs 4
Sugar 4 ounce
Baking powder 1 tsp
Ingredients for filling
Milk ¼ cup
Eggs 2 separated
Flour 1 tsp heaped
Caster sugar 3 ounce
Lemon juice 3 tbsp
Gelatin powder 1 tbsp
Vanilla essence 1 tsp
Water ¼ cup
Fresh cream whipped 8 ounce + 4 ounce
Method for sponge
Beat egg till creamy adding in sugar, beat till fluffy. Fold in the sieved flour and baking powder very gradually, bake in two 8 inches pan for 20 minutes.
Method for filling
In a saucepan cook together milk, egg yolks, flour and sugar, cook stirring till thick, cool. Dissolve gelatin with water and lemon juice, add to the custard, mix well. Beat egg white stiff, beat cream thick, fold cream to the cooled custard, also fold in the egg white.
To assemble
Spread 1 cake on base of 8 inch spring foam pan, pour half filling, top with cake, put in the freezer for 30 minutes, remove, pour the remaining filling. Put to freeze till firm and set. Decorate top with swirls of fresh cream and lemon slices.