Ingredients Jump to Instructions ↓

  1. 5 eggs -- separated sugar

  2. 1/8 teaspoon salt

  3. 1/4 teaspoon grated lemon rind

  4. 2 teaspoons lemon juice

  5. 1 teaspoon lemon extract

  6. 1/2 cup all-purpose flour

  7. 1 cup milk

  8. 1 can condensed cheddar cheese soup -- (11 oz.)

  9. 1/3 cup cornstarch

  10. 3 tablespoons dark rum

  11. 1/2 teaspoon vanilla extract

  12. 3 egg yolks -- lightly beaten confectioner's sugar lemon slices -- (for garnish)

Instructions Jump to Ingredients ↑

  1. Preparation : 1. To prepare for cake, grease two 8-inch cake pans, line with waxed paper, grease and flour bottom and sides, then shake to remove excess flour.

  2. Beat egg yolks, 1/3 cup sugar, salt, lemon rind, juice and extract until thick and lemon-colored; stir in flour.

  3. Beat egg whites in a separate bowl until soft peaks form; gently fold egg whites into flour mixture.

  4. Pour mixture into prepared pans; bake in preheated 400 F. oven 15 minutes.

  5. Remove from pans, remove waxed paper and cool.

  6. To make filling: a. In a saucepan, blend milk, soup, 1/2 cup sugar, cornstarch, rum and vanilla until smooth. b. Cook over low heat, stirring until thickened. c. Remove from heat; pour 1 cup hot liquid into beaten egg yolks, stirring constantly. d. Stir egg mixture into soup mixture; cook over low heat, stirring until thickened. e. Cover with waxed paper; cool to room temperature.

  7. Cut each cake layer horizontally in half; spread 1/2 filling between each layer.

  8. Stack layers; sprinkle top with confectioner's sugar and garnish with lemon slice


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