ingredients
serves 8 - 10
7 inch whisked sponge cake
2 squares lemon jell-o plus 4 tablespoons water or 1/2 teaspoon gelatin dissolved in the same amount of water
3 large eggs, separated
2/3 cup milk
grated rind and juice of 2 lemons
2 tablespoons fine sugar
1 pound cream cheese
2/3 cup thick cream
confectioners sugar to decorate
method
1. If using jell-o squares, cut them into pieces and place in a saucepan with the water. Dissolve over gentle heat, stirring. Alternatively, sprinkle the gelatin over the water, leave to soak 5 minutes then dissolve in the same way.
2. Beat the egg yolks with the milk and stir the jelly liquid into the milk. Add the lemon rind, lemon juice and sugar. Chill until about to set, about 1 hour.
3. Meanwhile split the sponge cake. Place half in the bottom of an 7 inch spring-form cake pan. Beat the cream cheese until smooth. Add the milk jelly a little at a time.
4. Lightly whip the cream and fold it into the mixture. Whisk the whites until they form soft peaks. Fold into the jell-o mixture. Spoon the mixture over the sponge bottom and top with the other sponge half. Chill for 3 hours.
5. Release the spring and transfer the cake to a serving plate. Dust with sifted confectioners sugar and serve.
