LEMON-FILLED CAKE SANDWICHES

1 cup sugar 134 cups Robin Hood Pre-Sifted
14 cup butter or shortening , All Purpose Flour
2 eggs : 24 tsps. baking powder
YZ tsp. vanilla 1 tsp. salt
1 cup milk

PREHEAT Oven to 350°F.

LINE 3 baking sheets with aluminium foil. Draw 30—3” circles on foil,
allowing 1 inch between each.

CREAM Sugar, butter, eggs and vanilla until light.

MEASURE flour (without sifting) onto square of waxed paper. Add baking
powder and salt and stir well to blend.

App blended dry ingredients to creamed mixture alternately with milk,
beginning and ending with dry ingredients.

PLACE about two rounded tablespoons of batter on each outlined circle.
Spread evenly to edge of circle.

BAKE at 350°F. for 18-20 minutes. Cool slightly before peeling foil from cakes.

put cakes together in pairs with Lemon Filling. Frost tops with Fluffy White
Frosting, sprinkle with coconut and garnish with red and green maraschino
cherries.

LEMON FILLING

1 cup sugar 1 tbsp. grated lemon rind

6 tbsps. cornstarch 2 egg yolks, slightly beaten
YZ tsp. salt 5 tbsps. lemon juice

2 cups water 1 tbsp. butter

COMBINE sugar, cornstarch and salt in saucepan. Mix well. Add water a little
at a time, stirring until smooth. Stir in lemon rind. Cook over medium heat
until mixture thickens, stirring constantly. Remove from heat.

ADD small amount of cooked mixture to beaten egg yolks. Stir egg mixture
into remaining cooked mixture. Cook 1 minute more, stirring constantly.
Remove from heat.

ADD lemon juice and butter. Blend well. Cover with sheet of waxed paper
to prevent skin from forming. Cool.

FLUFFY WHITE FROSTING

1 cup sugar 1% tsp. cream of tartar
14 cup water 1 tsp. vanilla

1 tbsp. light corn syrup 1 cup flaked coconut

1 egg white red and green maraschino
Y®% tsp. salt cherries

COMBINE sugar, water and corn syrup in saucepan. Cook over low heat
tirring until sugar dissolves. Cover and bring to a boil. Remove cover.,
Cook until syrup reaches 240°F. or forms a soft ball when dropped into
very cold water.

BEAT egg whites with salt and cream of tartar until moist, stiff peaks are
formed. Pour hot syrup in a thin stream over egg whites. Beat constantly
with electric mixer (high speed) until frosting holds stiff peaks. Stir in vanilla.

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