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Lemon Cream 02

Lemon Cream 02 comes together with Thickened Cream Whipped, Sugar, Lemon Juice, Water, and Butter Chopped. Keep it handy for the next time you cook it.

Ingredients

• 300 ml
• 1/3 cup
• 60 ml
• 2 tbsp
• 60 g

Method (preview)

1. 1

   1 packet buttercake mix, (500 g )

2. 2

   Lemon butter 2 eggs 1/3 cup sugar

3. 3

   Make cake mix according to instructions on packet.

4. 4

   Pour into greased and lined Swiss roll tin (base measures 25em x 30cm), bake at 180=B0C for 30 minutes or until golden brown.

5. 5

   Turn onto wire rack to cool; refrigerate until cold.

6. 6

   Split cake in half horizontally with sharp knife, spread bottom half of cake with Lemon butter: Beat eggs and sugar together with fork until well combined.

7. 7

   Add lemon rind and juice, water and butter.

8. 8

   Place in top of double saucepan or in a bowl over hot water, stir over simmering water for about 10 minutes or until mixture thickens slightly, cool, refrigerate before using.

9. 9

   To freeze: Cakes can be made, cooled, left unfilled wrapped in freezer wrap and frozen for up to 2 months.