| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, Cakes | 1 | Cake | |
INGREDIENTS
| 2 | c | Sifted all purpose flour |
| 1/2 | ts | Salt |
| 2 1/2 | ts | Baking powder |
| 2 | ts | Vanilla extract |
| 1/2 | c | Softened butter |
| 1 1/2 | c | Sugar |
| 4 | lg | Egg whites |
| 3/4 | c | Milk |
| 1 | c | Sugar |
| 1/4 | ts | Salt |
| 2 | ts | Cornstarch |
| 4 | lg | Egg yolks |
| 1/3 | c | Fresh lemon juice |
| 1/4 | c | Butter |
| 1/4 | ts | Vanilla extract |
| 2 | ts | Grated lemon rind |
INSTRUCTIONS
LEMON FILLING Cake Directions: Sift flour with salt and baking powder and set aside. Add vanilla extract to softened butter and mix well. Gradually blend in sugar. Beat in egg whites, one at a time. Add flour mixture alternately with milk. Beat batter for half minute. Turn batter into two well greased, lightly floured 9 inch round cake pans. Bake in preheated 375 oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pan for 10 minutes. Turn out onto wire racks to finish cooling. When cake is cold, spread Lemon Cheese Filling between layers and over top layer. Directions for Lemon Cheese Filling: Combine sugar, salt and cornstarch in top part of a one quart double boiler. Add egg yolks and mix well. Stir in lemon juice. Cover and cook over simmering water for 20 minutes, or until mixture has thickened, stirring frequently to prevent lumping. Remove from heat and stir in butter, vanilla and lemon rind. Chill over ice water until firm enough to spread. Makes 1 1/4 cups or enough to spread over the tops of two 9 inch cake layers. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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