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Ingredients
| eggs: 8 (whites) |
| cream of tartar: 1 tsp |
| salt: 1/2 tsp |
| granulated sugar: 1 cup |
| eggs: 7 (yolks) |
| all-purpose flour (unsifted): 1 cup |
| lemon juice: 1/3 cup |
| lemon peel: 2 tsp |
| granulated sugar: 1 cup |
| cornstarch: 1/4 cup |
| salt: 1 dash |
| water: 1 1/4 cups |
| eggs: 2 (yolks) |
| lemon juice: 3 Tbl |
| salted butter: 1 Tbl |
| lemon peel: 2 tsp |
| granulated sugar: 3/4 cup |
| lemon juice: 1/4 cup (cold) |
| cream of tartar: 1/2 tsp |
| salt: 1 dash |
| eggs: 2 (whites) |
Lemon Platinum Cake
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
60 min -
Servings
16 serving(s)
Tags
- Heat oven to 325.
- For Cake:.
- In a large bowl, beat egg whites until foamy.
- Add cream of tartar and 1/2 teaspoon salt and beat until soft peaks form.
- Gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
- In small bowl, beat 7 egg yolks until lemon coloured, about 2 minutes.
- Gradually add remaining 1/2 cup sugar, beating until thick and light lemon colored.
- Add flour, 1/3 cup lemon juice and 2 teaspoons lemon peel to egg yolk mixture, beat at low speed for 1 minute.
- By hand, gently gold egg yolk mixture into egg white mixture.
- Pour batter into ungreased 10 inch tube pan.
- Bake at 325 for 40 to 55 minutes or until top slightly springs back when touched lightly in center.
- Let cool and remove from pan.
- For Filling:.
- In a small saucepan, combine 1 cup sugar, cornstarch and dash of salt. Mix well.
- Gradually stir in water, cook over medium heat until mixture thickens and boils, stirring constantly; remove from heat.
- In a small bowl, beat 2 egg yolks and gradually blend small amout of hot mixture into egg yolks.
- Return egg yolk mixture to saucepan; cook over low heat 2 or 3 minutes or until thickened, stirring constantly.
- Remove from heat; stir in 3 tablespoons lemon juice, butter and 2 teaspoons lemon peel. Cool.
- For Frosting:.
- Combine sugar, cream of tartar, salt, egg whites and lemon juice in a double broiler or mixing bowl.
- Set over simmering water at medium heat, making sure not to tough bottom of bowl to the simmering water.
- Beat with hand mixer at high speed for 7 minutes, or until stiff peaks begin to form.
- Remove from heat and continue to beat at high speed until mixture is cooled and stands at soft, billowy peaks.
- To assemble the cake, slice it horizontally to make 3 layers.
- Place bottom layer on serving plate, spread with half of filling mixture.
- Place middle layer on top, spread with remaining filling.
- Top with third layer and spread sides, center and top of cake with frosting.
- Refrigerate at least one hour before serving.