3 1/3 cups of cake mix
3/4 cup of milk
2 well-beaten eggs
1 teaspoon of vanilla
For the filling: your preferred jelly
For the topping: 2 egg whites, 4 tablespoons of confectioner's sugar, and 1 teaspoon of grated lemon zest
3 1/3 cups of cake mix
3/4 cup of milk
2 well-beaten eggs
1 teaspoon of vanilla
For the filling: your preferred jelly
For the topping: 2 egg whites, 4 tablespoons of confectioner's sugar, and 1 teaspoon of grated lemon zest
Preheat the oven to moderate temperature (190°C)
Butter and lightly flour one round cake pan with a diameter of 20 cm
In a large bowl, combine the cake mix and milk
Beat in medium speed for 2 minutes
Scrape down the sides of the bowl and beaters
Add the eggs and vanilla and beat for another 2 minutes
Spread in the prepared cake pan
Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean
Let cool in the pan for 10 minutes
Turn out onto a wire rack and let cool completely
Make the topping: beat egg whites until fluffy
Add confectioner's sugar, beating well
Add grated lemon zest
Spread over the cake
Place under broiler to dry slightly
Fill with your preferred jelly
Serve 1 cake.
