Lemon Sponge Cake

1. 1

   Heat oven to 325 degrees F.

2. 2

   Beat eggs in large bowl with mixer until foamy.

3. 3

   Gradually beat in sugar until pale yellow, about 5 min.

4. 4

   Stir in vanilla.

5. 5

   Combine flour and baking powder; fold into egg mixture.

6. 6

   Pour into parchment-lined 9-inch springform pan.

7. 7

   Bake 30 to 35 min.

8. 8

   or until toothpick inserted in centre comes out clean.

9. 9

   Let cool in pan 15 min.

10. 10

    Meanwhile, prepare lemon pie filling as directed on package.

11. 11

    Cool 5 min, stirring once.

12. 12

    Pour over baked cake; refrigerate 2 hours.

13. 13

    Spread with Cool Whip and sprinkle with grated chocolate.

14. 14

    Store in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.