3/4 c Butter, softened
2 c Sugar
4 Eggs, separated
2 1/3 c Cake Flour, sifted
2 ts Baking Powder
1/2 ts Salt
3/4 c Milk
1 ts Vanilla
1 ts Lemon Juice
1/4 ts Lemon Rind, grated
Raspberry Preserves
Rum
Whipped Cream
Cream butter and add sugar gradually until fluffy. Beat yolks until lemony.
Blend into butter mixture. Sift dry ingredients together. Alternately add
dry ingredients and milk to butter mixture a little at a time, mixing well
after each addition. Stir in vanilla, lemon juice and rind. Beat whites
until stiff but not dry. Fold into batter. Pour into a greased 8×12 or 9×13
pan. Bake in a preheated 350oF oven for 40 minutes. Cool, cut in half
crosswise, spread thin layer of preserves on one half, top with the other
half, moisten with rum, let stand awhile, cut into squares and tope with
whipped cream.
Yields
1