Lemon Whipped Cream Torte

Title: Lemon Whipped Cream Torte

Categories: Cakes

Yield: 14 Servings

1/4 c Butter, sftnd

1/4 c Shortening

1 1/4 c Sugar, divided

2 t Lemon peel, gr

1/2 t Vanilla extract

2 c Cake flour

1 T Bkg pwd

1/4 t Salt

3/4 c Milk

6 Egg whites

Filling:

1/2 c Sugar

1/3 c All-purpose flour

1 3/4 c Milk

3 Yolks, lightly beaten

1/4 c Lemon juice

1 t Vanilla ext

1 t Lemon peel, gr

1 c Heavy cream, whipped

In a bowl cream butter, short and 1 c sugar. Add lemon peel and vanilla; mix well. Comb flour, bkg pwd and salt. Grad add to

creamed mix alt with milk, mixg well after each addition; set aside.

Beat egg whites til soft peaks form. Grad add rem sugar, beatg til

stiff peaks form. Fold into the cream mix. Pour into 3 greased and 9 round cake pans. Bake at

350 for 15-20 min or til cake test done. Cool in pans 10 min before rem to a wire rack.

For filling, comb sugar and flour in a saucepan. Grad add milk; cook

and stir til thickened and bubbly. Cook and stir 2 min more. Rem

from heat. Grad stir a little of hot fillg into the yolks; return

all to the pan. Bring to a gentle boil. Cook and stir 2 min more.

Remove from heat and stir in lemon juice, vanilla and peel. Cover

and cool. Fold in the cream then spread between each layer and on

top of cake. Cover and chill.

Source: Taste of Home magazine MMMMM