Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.05


  3. Categories: Cakes

  4. Yield: 12 Servings

  5. -Patricia Dwigans fwds07a-

  6. 1 1/2 c Egg whites;

  7. 10-12 large

  8. 1 1/2 c Powdered sugar; sifted

  9. 1 c Cake flour; sifted, OR - all purpose flour

  10. 1 1/2 ts Cream of tartar

  11. 1 ts Vanilla

  12. 1 c Sugar


  14. 3/4 c Sugar

  15. 1 pk Unflavored gelatin

  16. ds Salt

  17. 3/4 c Cold water

  18. 1 ts Lemon peel; finely shredded

  19. 3 tb Lemon juice

  20. Yellow food coloring;

  21. - optional 1 c Whipping cream

  22. --GARNISH--

  23. Powdered sugar

  24. Lemon slices; quartered,

  25. - optional In a very large mixing bowl, bring egg whites to room temperature.

  26. Meanwhile sift powdered sugar and flour together 3 times. Set flour mixture

  27. aside. Add cream of tartar and vanilla to egg whites. Beat till soft peaks

  28. form. Gradually add the sugar, 2 tablespoon at a time until soft peaks

  29. form. Sift about 1/4th of the flour mixture over the egg white mixture,

  30. then gently fold in. Repeat sifting and filding in the remaining flour

  31. mixture, using 1/4th of it each time. Gently fold in lemon peel.

  32. Gently cut through cake batter with a knife or metal spatula. Bake on

  33. 40-45 minutes or till top springs back when

  34. lgihtly touched. Immediately invert cake in pan. Cool completely.

  35. Using a narrow metal spatual loosen sides of cake from pan. Remove cake

  36. from pan. Using a serrated or very sharp knife, cut off the top 1-inch of

  37. the cake; set aside. With the knife held parallel to the side of the cake,

  38. cut around the hole in the cente rof the cake, leaving a 1-inch thickness

  39. of cake around the hole, then cut around inside the outer edge of the cake,

  40. leaving the outer cake wall 1-inch thick.

  41. Using a spoon remove center of cake, leaving 1-inch thick base. Place

  42. the hollowed out cake on a serving plate. Spoon filling into the hollowed

  43. out section. Replace the top of the cake. Cover and chill for 4-24 hours.

  44. Before serving, sift powdered sugar over the cake; if desired, garnish with

  45. lemon slices.

  46. Lemon Cake Filling. In a saucepan, stir together sugar, gelatin and salt. Gradually stir in cold water. Stir in lemon peel and lemon juice.

  47. Heat and stir just till gelatin dissolves. If desired, stir in a few drops

  48. yellow food coloring. Cool lemon gelatin mixture in a bath of ice water,

  49. stirring constantly for 5-8 minutes or till mixture is the consistency of

  50. corn syrup. Remove lemon-gelatin mixture from ice water; set aside.

  51. In a medium bowl beat 1 cup whipping crem till soft peaks form. Fold

  52. 1/4th of the whipped cream into the lemon gelatin mixture back into the

  53. remaining whipped cream. Chill 5 minutes or till the mixture mounds when

  54. spooned. Makes 3 cups. --


Send feedback