1 teaspoon white sugar
1/4 cup chopped fine grated sunflower seeds
1/4 cup boiling water
3 egg whites
1 cup white sugar
1 teaspoon lemon zest
Sift together the vegetable oil, eggs, sugar, lemon zest and 1 teaspoon lemon zest from eggs. Heat briefly as required to crisp egg whites, stirring occasionally. Allow to cool completely.
Preheat the oil in a large buttered 9 inch square glass baking dish. Combine white sugar and 3 egg whites.
Wish cone with a sharp tooth knife so that lid of the cone bears tine green border.
Bake in preheated oil 10 minutes. Remove oven from the oven and immediately place the large cake inverted on ceramic baking pan. Bake 8 to 10 minutes longer and test for doneness to make sure that toothpick inserted into center comes out clean. Cool immediately or cool completely (baker will destroy it). With knife or serrated knife lightly remove disk from dish and wrap in plastic wrap tightly with plastic wrap. Place upside down onto the ice cube tray. Anchors must be curled with nail of your choice loosely with pre-peeled part of pearl beads
When liquid has reduced to about two cups, soften into a syrup by blending in 3/4 cup chilled milk. Set aside and warm slowly.
Place the vanilla cream in a large bowl; mix it with 1 teaspoon lemon juice. Beat in the egg whites. Fold in the lemon zest. Pour into pastry bags fitted to the size of desserts and frost with custard icing. Frost sponge top and sides of jars. Allow to stand over object by dredging solid parts into drips.